1. Prepare the Rice Flour

• Wash and soak sticky rice for 4–6 hours or overnight.

• Drain well and spread on a cloth for 30 minutes. It should be slightly damp, not dry.

• Grind into a fine powder.

• Sieve and press into a bowl. Cover with a wet cloth to keep moisture.

2. Make the Filling

• Dry roast sesame seeds until fragrant and crackling.

• Cool and coarsely grind.

Mix with jaggery (and optional flavorings) using fingers until crumbly and sticky.

3. Make the Pitha

• Heat an iron tawa on low flame.

• Spread a small handful of rice flour in a thin circle.

• When edges firm up, add 1 spoon filling in center.

• Quickly roll into a thin cylinder.

• Move to side of pan and cook 30 seconds more.

Repeat for all pithas.