MAKING THE RICE OUTER LAYER : Wash and soak the rice for an hour. Strain rice and spread it out on a parchment paper or newspaper and let it dry partially

Grind the rice to a very fine powder and then sieve it to get fine rice powder

Now, press the rice powder in the container to make it air tight and cover it with a wet cloth. This layer will be the outer shell of the Pitha.

MAKING THE FILLING : For the filling, wash and strain black sesame seeds, and let it dry. Roast the sesame seeds in a pan or wok until it gives out a nutty fragrance. Coarse grind the sesame seeds.

Melt jaggery in a pan, and add it to the ground sesame seeds. Filling for the pithas is ready.

MAKING THE FINAL VERSION OF SWEET : Heat a tawa to the required temperature

Scoop out some of the prepared rice flour, and spread the rice flour on the pan and press it gently with your fingers.

Now put some sesame filling. Take care not to overfill. Roll up the pithas to your desired shape and gently push it to the edge of the pan and let it finish cooking while you continue making the next pitha.

Enjoy! Serve the cookies with a hot cup of milk tea.