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Assamese Til aru Bora Saulor Tel Pitha (Sticky Rice and Black Sesame Seeds Fritters)


Tel pitha also known as Ghila pitha are made during Bihu festivals of Assam.  Here "tel" means oil and "pitha" means dumplings or fritters made from rice(bora saul).   So "tel pitha" means rice fritters made in oil. Tel pitha can be sweet or savory.  Here in this recipe I'm using jaggery or "gur"  to make  sweetened rice fritters. These tel pitha are made from sticky rice batter.

Assamese Til aru Bora Saulor Tel Pitha (Sticky Rice and Black Sesame Seeds Fritters) 

Tel pitha also known as Ghila pitha are made during Bihu festivals of Assam.  Here "tel" means oil and "pitha" means dumplings or fritters made from rice(bora saul).   So "tel pitha" means rice fritters made in oil. Tel pitha can be sweet or savory.  Here in this recipe I'm using jaggery or "gur"  to make  sweetened rice fritters. These tel pitha are made from sticky rice batter.

📎Course : Snack
📎Cuisine : Assamese 

INGREDIENTS:
  • 1 cup sticky rice. 
  • 1/2 cup jaggery 
  • 1/2 cup black sesame seeds 
  • 1/3 cup of water or as required to make the batter 
  • Any refined vegetable oil. 
METHOD:
  1. Soak stick rice in water for at least 6 hours or overnight. 
  2. Drain the water completely and pat dry. 
  3. Grind the sticky rice into a fine flour. Keep aside. 
  4. Wash the black sesame seeds and pat dry under sun. 
  5. Heat a heavy bottomed pan. Dry roast black sesame seeds. 
  6. Add jaggery and little water. Cook until jaggery melt completely. Mix everything well. Keep aside. 
  7. In a large bowl combine sticky rice flour, black sesame and jeggery mix. Add little water and make a dough like consistency to make til pitha. 
  8. Now in a pan heat oil. 
  9. Grease your palms with oil and form small balls. Flatten the balls little and put them on the hot oil. 
  10. When one side becomes golden brown turn up the other side. Fry till both sides become golden brown. 
  11. Drain and keep aside. Proceed the same way to make til pita with the remaining batter.
  12. Serve with tea. 

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