| • | Soak the rice overnight in water.
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| • | Grind it in a food processor carefully, don’t over-grind it.
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| • | Roast sesame seeds and pound them to remove their outer shell.
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| • | Cut Jaggery into small chips and combine the sesame seeds with it.
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| • | Heat the griddle, grease it with oil, and spread the rice batter over it to the size of Puri with the help of a ladle.
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| • | While it is being roasted, put the stuffing of jaggery and sesame mixture in its middle.
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| • | As and when the rice batter gets firm, fold its sides to cover the stuffing.
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| • | Turn it over and heat lightly before taking it off from the fire. Ensure that jaggery doesn’t melt and flow out.
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| • | Til Pitha is ready to eat. It can also be stored for about one week. |
