About Me

Sharmin is a freelance writer and stylist based in Dubai. Her work has appeared in several magazines,with a focus on health, travel and the culinary arts.She has published more than 200 features till date.Some of her recipes have featured in magazines in the UAE as well as leading newspaper in Assam Her passion for Assamese food led her to start the page Assamese Cuisine and Recipes on Facebook in 2009.Today it has over 16,800 members You can email her at: assamfoodie@gmail.com

Saturday, January 14, 2012


In Assam the tradition of making cakes, locally known as pitha, is a popular activity during the Harvest festivals called Bihu. They are usually made from rice or wheat flour mixed with sugar,sesame seeds, jaggery, grated coconut etc. Pithas generally served with cup of tea .

Til Pitha

Til pitha
Ingredients :
2 cups Bora rice (sticky rice)
1/2 cup Black sesame seeds
1/2  cup Jaggery ,grated

  • Wash and soak rice overnight.Strain the rice.
  • Cover with a cloth and leave it in the strainer for 2 hours or until dry.
  • Grind to coarse powder.Keep covered
  • Lightly dry roast the sesame seeds, pound it slightly and keep aside .
  • Grate the jaggery. Mix sesame seeds and the jaggery together.
  • Heat a unseasoned tawa /girdle over medium flame
  • Take a ladle of rice batter place it in the middle of the pan and spread to a small disc.(pic1)
  • Place some jaggery and sesame mix in the center.(pic2)
  • When the rice batter begins to firm,lift one of the edges and hand roll into a cylindrical shape.(pic3)
  • Keep aside for a while on the side of griddle so that the pitha is crisp then remove from pan.(pic 4)
  • The pitha should remain white. It can be stored for about a week.