Sesame rice rolls (til pitha)

These delicate rolls are a marvel of culinary ingenuity, crafted without a single drop of oil. The magic lies in a special kind of glutinous rice, which transforms into a soft, chewy pancake that holds a sweet, nutty filling of toasted sesame and rich jaggery sugar.

Prepare the rice

The foundation of these sesame rice rolls is the rice flour, which is made from scratch. First, thoroughly wash the glutinous rice in cool water until the water runs clear. Place the rice in a bowl and cover it with fresh water. Let it soak for at least 4 to 6 hours, or overnight.

Dry and grind the rice

Drain the soaked rice completely. Spread it in a thin layer on a clean kitchen towel or cloth and let it air-dry for about an hour. The grains should feel damp to the touch but not wet. Working in batches, grind the damp rice in a spice grinder or a powerful blender until it becomes a fine powder. Sift the resulting flour through a fine-mesh sieve to remove any coarse grains, ensuring a smooth, delicate texture for your rolls.

Prepare the filling

While the rice is drying, you can make the delicious filling. Place the black sesame seeds in a dry, heavy-bottomed pan over medium-low heat. Toast the seeds, stirring frequently, until they become fragrant and start to pop and crackle. Be careful not to burn them. Let the toasted seeds cool completely, then coarsely grind them in a grinder or with a mortar and pestle. You want a crumbly texture, not a fine powder. In a bowl, mix the ground sesame with the grated jaggery until well combined.

Form the rolls

Heat a heavy, flat-bottomed pan, such as an iron tawa or a cast-iron skillet, over low heat. Once hot, take a spoonful of the fresh rice flour and gently sift or sprinkle it onto the center of the pan, forming a thin, round circle about 4-5 inches in diameter. You can use the back of a spoon to gently shape it, but do not press down.

Fill and roll

Let the rice powder cook for about 30-60 seconds. You will see it firm up and come together as the moisture binds it. Quickly place a line of the sesame-jaggery filling down the center of the pancake. Using a thin spatula, gently fold one side of the pancake over the filling, then roll it into a tight cylinder.

Crisp and serve

Push the finished roll to the side of the pan and let it toast for another 30 seconds to develop a slightly crisp exterior. Remove it from the pan and place it on a plate. Repeat the process with the remaining flour and filling. Til Pitha can be enjoyed warm or at room temperature.