Ingredients:

• 500 gm sticky rice (soaked in water for 3-4 hours)
• 200 gm black sesame seeds
• 400 gm jaggery (grated)
• Orange rind as per taste

Preparation:

1. Drain the rice water, dry it and make a fine powder and keep in a
   air-tight container.
2. Wash the sesame seeds properly and dry it.
3. Roast the sesame seeds in shiimer and keep aside.
4. Mix the roasted sesame seeds with grated jaggery and orange rind.
5. Heat the non-stick frying pan, take a handful of rice powder and spread
   thinly in round shape.
6. Sprinkle the sesame mixture on the pitha and fold in half.
7. Turn over the another side of pitha for crisp, turn once.
8. Serve Til pitha hot.
9. It can be stored fresh for 2 weeks

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