Til Pitha with a Twist

Ingredients

• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 cup (100g) sesame seeds 1 cup (100g) sesame seeds
• 1 cup (80g) desiccated coconut 1 cup (80g) desiccated coconut
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, jaggery, sesame seeds, desiccated coconut, cardamom powder, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Gradually add water to the mixture and knead it into a smooth dough. The dough should be pliable and not too sticky.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle.
4. 4.
   Place a spoonful of the filling mixture onto one half of the circle and fold it over to form a crescent shape. Press the edges firmly to seal the filling inside.
5. 5.
   Heat vegetable oil in a deep pan or kadai over medium heat. Once the oil is hot, carefully slide the filled crescents into the oil and fry them until they turn golden brown and crispy.
6. 6.
   Remove the fried pithas from the oil and drain them on a paper towel to remove excess oil.
7. 7.
   Serve the Til Pitha warm or at room temperature. They can be enjoyed on their own or with a cup of hot tea.

Treat your ingredients with care...

• Sesame seeds — Toast the sesame seeds in a dry pan over medium heat until they turn golden brown. This will enhance their flavor and aroma.
• Jaggery — If jaggery is not available, you can substitute it with an equal amount of honey or brown sugar.

Tips & Tricks

• Make sure the dough is not too sticky. If it is, add a little more rice flour to achieve the right consistency.
• Fry the pithas on medium heat to ensure they cook evenly and don't become too dark.
• Serve the pithas warm for the best taste and texture.
• You can experiment with different fillings, such as adding chopped nuts or dried fruits to the mixture.
• Store any leftover pithas in an airtight container to maintain their crispiness.

Serving advice

Serve the Til Pitha as a snack or dessert. They can be enjoyed on their own or with a drizzle of honey or a sprinkle of powdered sugar on top.

Presentation advice

Arrange the Til Pithas on a serving platter, garnished with a few toasted sesame seeds and a sprinkle of desiccated coconut. This will add visual appeal to the dish.