Before grinding, wash rice and keep for an hour so that the water drains out. Any other variety of rice can be used.

Rinse teel thouroughly, rub with hand while wet and let dry, most of the skin will fall off.

Grind teel but not fine, mix Gur with teel.

Boil water in a pitcher

The most important part of making this pitha is to prepare the saool guri. Add little water and Knead well, too much water will spoil the pitha by making it sticky. It should remain powdery but some amount of water must be fed to the saool guri. Sieve it through a steel strainer so that no lumps remain.

Place a damp napkin on the bowl, spread saoolor guri, press with your hand. The pitha will take the Shape of the small bowl.

Wrap this with the napkin, hold both edges and lift up from the bowl.

Place it on the mouth of the tekeli and put the lid. The pitha will be cooked by the steam of the boiling water in the tekeli. Steam only for 3_4 minutes.

Delicious pitha is ready. Serve piping hot.

Note_ The size of the bowl should be that of the same as the mouth of the tekeli