Til Pitha
Method
Step 1: Soak the rice overnight and grind it in a food processor. Take care not to over grind it.Step 2: Roast the sesame seeds in a tawa and pound it in a mortar to remove the outer shell and release the aroma.
Step 3: Slice the jaggery into small chips and add the sesame seeds to it. Heat a tawa and spread the rice batter on it to the size of a small puri with a small ladle.
Step 4: While it gets roasted place the stuffing of jaggery and sesame seeds in its center and fold it on both the sides.
Step 5: Lightly heat it and remove from fire and make sure the jaggery does not melt and flow out.
Step 6: The pitha should be white and should not be made to turn brown. Store it in an airtight container and it will keep for one week at room temperature.
