Akhomiya Til Pitha is ones of the most authentic sweet snacks or dessert of Assam from the north-eastern region. It is especially popular during the festival of Bihu. It is basically a special class of rice preparation; it is a crisp rice pancake roll which is stuffed
with a grounded black sesame seeds, cardamom and jaggery filling. A very unique and traditional preparation which very few are aware of. This preparation goes best when served with a cup of Assam Tea!
Serves: 4 portions
INGREDIENTS
· Glutinous rice/Bora daan 500gms
· Jaggery 200gms
· Black sesame seeds 150gms
· Cardamom 4gms
METHOD
1. In a big bowl, soak the rice in water for 6-7 hours. Wash and drain the excess water.
2. Let the remaining water dry over muslin cloth for around 30 minutes.
3. Make sure that the water is not completely dried off, Keep it in a cool and dry place.
4. Grind it carefully in a mixer grinder to get a fine powder. Traditionally the rice is pounded in mortal pestal known as Ural or Dheki in Assamese.
5. Make sure the grinder does not become too hot or else the stickiness of the glutinous rice will reduce and the pithas will fall apart. Keep the powder in a bowl covered with a wet muslin cloth until use.
6. Dry roast the sesame seeds in a pan for 3-4 minutes. Grind it into a rough powder. Keep the jaggery at room temperature and chop it finely. Mix the sesame seeds and jaggery along with cardamom powder keep this filling aside.
7. Heat an iron skillet or tawa or griddle and spread the semi wet rice flour over with the back of your hand as done traditionally or with a spoon. Put the stuffing in the middle.
8. As soon as the rice flour gets firm, fold its sides to form a roll while cover the stuffing.Turn it over and heat lightly before taking it off from the fire. Likewise make the rest pithas.
9. Once done the pithas will be crunchy.
10. You can store these pithas for 10-12 days in an air-tight container. Make sure you handle the pithas with utmost care or else it may break and fall apart.
11. Serve with a cup of freshly brewed Assam tea.
If you make my Akhomiya Til Pitha, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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