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A classic Assamese sweet, these rolled rice pancakes are made from sticky rice flour and stuffed with a delicious filling of roasted black sesame seeds and jaggery. A festive treat enjoyed during Bihu, it's wonderfully chewy, nutty, and sweet.
Prepare the Sesame-Jaggery Filling
Create the Rice Flour Batter
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A classic Assamese sweet, these rolled rice pancakes are made from sticky rice flour and stuffed with a delicious filling of roasted black sesame seeds and jaggery. A festive treat enjoyed during Bihu, it's wonderfully chewy, nutty, and sweet.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 658.46 calories per serving with 10.47g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Cook and Assemble the Til Pithas
Serve
Add 1/4 cup of freshly grated coconut to the sesame and jaggery filling for extra moisture and a richer flavor.
Incorporate 1/2 teaspoon of ground green cardamom powder or a pinch of nutmeg powder into the filling for a warm, fragrant aroma.
For added crunch, mix in 2-3 tablespoons of finely chopped nuts like almonds or cashews into the filling.
Black sesame seeds are an excellent source of essential minerals like calcium, magnesium, and iron, which are vital for bone health, muscle function, and preventing anemia.
The combination of complex carbohydrates from rice flour and simple sugars from jaggery provides a quick and sustained energy boost, making it a great festive snack.
Sesame seeds contain beneficial monounsaturated and polyunsaturated fats. These fats are important for heart health and can help in managing cholesterol levels.
Til Pitha is a traditional Assamese sweet pancake, especially popular during the Bihu festival. It's made with a glutinous rice flour batter and filled with a mixture of roasted black sesame seeds (til) and jaggery (gur).
Til Pitha can be considered a moderately healthy treat when eaten in moderation. Black sesame seeds are a good source of calcium, iron, and healthy fats. Jaggery is an unrefined sugar that contains some minerals. However, it is high in carbohydrates and calories, so it should be enjoyed as part of a balanced diet.
One serving of Til Pitha, which is approximately 3 pieces, contains around 590-610 calories. The calories come primarily from the rice flour, jaggery, and sesame seeds.
While you can try, it is not recommended for an authentic result. Glutinous rice flour ('Bora Saul') gives the pitha its signature soft, chewy, and pliable texture. Regular rice flour will result in a crispier, more brittle pitha that is prone to cracking when rolled.
This usually happens for two reasons: either the batter is too thin, or the pitha is overcooked and has become dry. Ensure your batter is thick enough to hold its shape and roll the pitha as soon as the top surface looks cooked but is still pliable.
Store leftover pithas in an airtight container at room temperature for up to 2 days. Do not refrigerate them, as they will become hard and lose their chewy texture. You can gently warm them on a tawa before serving.