Asomiya Til Pitha | How to make Asomiya Til Pitha

By Banashree Baruah  |  26th Apr 2016  |  
4.8 from 12 reviews Rate It!
  • Asomiya Til Pitha, How to make Asomiya Til Pitha
Asomiya Til Pithaby Banashree Baruah
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About Asomiya Til Pitha Recipe

Til Pitha is an essential part of the Assamese Bihu Platter. It is basically rice flour rolls stuffed with a grounded black sesame seeds and jaggery filling. Even though it looks simple, making the perfect til pitha is an art you will master with practice. Tastes best when served with a cup of Assam Tea or with Flattened rice, Fresh Cream, Yogurt & Jaggery.

Asomiya Til Pitha

Ingredients to make Asomiya Til Pitha

  • Glutinous Rice / Bora daan or chawal 3 cups
  • jaggery/ Gur 200 grams
  • Black sesame seeds / Til 150 grams
  • water as required

How to make Asomiya Til Pitha

  1. In a big bowl, soak the rice in around 6 cups of water for 6-7 hours. Wash and drain the excess water by letting the water dry over a newspaper or muslin cloth for around 30 minutes.
  2. Make sure that the water is not completely dried off or do not leave the rice to dry in the sun or below the fan. Keep it in a cool and dry place.
  3. Now grind it carefully in a mixer grinder to get a fine powder. Traditionally the rice is pounded in a Ural or Dheki as known in Assamese.
  4. Make sure the grinder does not become too hot or else the stickiness of the glutinous rice will reduce and the pithas will fall apart. Keep the powder in a bowl covered with a wet muslin cloth until use.
  5. Dry roast the sesame seeds in a pan for 3-4 minutes. Grind it into a rough powder. Keep the jaggery at room temperature and chop it finely. Mix the sesame seeds and jaggery and keep this filling aside.
  6. Heat a iron tawa or griddle and spread the semi wet rice flour over it to the size of roti with the back of your hand. Put the stuffing in the middle.
  7. As soon as the rice flour gets firm, fold its sides to form a roll while cover the stuffing.Turn it over and heat lightly before taking it off from the fire. Likewise make the rest pithas. When done the pithas will be crunchy.
  8. You can store these pithas for 10-12 days in an air-tight container. Make sure you handle the pithas with utmost care or else it may break and fall apart.
  9. Serve with a cup of tea or coffee.

My Tip:

The secret to making the best Til Pithas are to make the pithas as soon as the rice is grinded as any delay can reduce the stickiness of the Glutinous Rice.

Reviews for Asomiya Til Pitha (12)

roshni kaura year ago

It's so very delicious.. I'm from Assam.

Vani suneel2 years ago

Wow nice:ok_hand:

Bhavneet Bhatty Dewan2 years ago

can we use basmati rice? is it easy to make? will making on nonstick tavaa, be easier?

Prerana Das2 years ago

Manalisha muru

Manalisha kaulitz2 years ago

Moi ei app tu just download kori ei recipe tu dekhi I got so excited. Amazing :blush::grinning:

Jutika Das2 years ago

We assamese people cannot think of bihu without this Pitha.

gauri chavan2 years ago


Veena Kalia2 years ago

very nice

Kajal Asar2 years ago

really interesting....never heard of this b4...

RRajashree Rajguru Choudhury2 years ago


neha jain2 years ago

love it because I'm from Assam!!

Shilpa lad3 years ago

Authentic and nice dish! Thanks

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