Tusu Festival Pitha (Til Pitha)
A rolled sweet made from rice flour and jaggery-sesame filling, prepared during Tusu Parab, the winter harvest festival of Santhal Pargana.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 200 kcal
Equipment
- •Steamer
- •Rolling surface
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 6 g
- carbs
- 34 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 200 kcal
Instructions
- 1
Boil water with salt. Stir in rice flour until a thick dough forms, then cover and rest for 5 minutes.
- 2
Rub a little oil on your hands. Knead the warm dough until it feels smooth.
- 3
Dry roast sesame seeds until they smell fragrant. Crush them roughly with jaggery (unrefined cane sugar) and cardamom for the filling.
- 4
Lightly oil your work surface. Roll the rice dough into thin sheets or small discs.
- 5
Spread a layer of the sesame and jaggery filling over each rolled portion.
- 6
Roll up tightly into a log or fold into a triangle. Press the edges to seal.
- 7
Steam the shaped pithas (rice cakes) for 12-15 minutes until they look slightly glossy and feel firm.
- 8
Let them cool slightly before serving.
Chef's tips
Keep the dough warm while shaping so it does not crack. Roast the sesame seeds lightly so they do not taste bitter.
Ingredient substitutions
- jaggery → date syrup
Storage
Refrigerate for up to 2 days.
Reheating
Steam briefly for 2-3 minutes to soften before serving.
Common mistakes to avoid
- •Allowing the dough to cool completely before shaping, which makes it crack.
Serving suggestions
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