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New Delhi: Magh Bihu celebrates harvest, abundance and shared meals in Assam, with food forming the heart of the festival. The night before Magh Bihu, known as Uruka, brings families and communities together for feasts featuring rice, fish and duck. Preparations begin weeks in advance as women make special snacks using rice flour, coconut, jaggery and sesame. These items are stored, shared with neighbours and relatives, and enjoyed over several days, extending the festive spirit well beyond one day.
Among the many traditional foods prepared during this season, til peetha and til gud ladoo hold special significance. Made using sesame and jaggery, these winter sweets are easy to store and rich in flavour. Prepared in large batches, they are served to guests throughout the festive period, making them inseparable from Magh Bihu celebrations across Assamese households. Here are the recipes.
1. Til peetha or sesame rice crepes
Til peetha is a traditional Assamese delicacy made with moist rice flour and a sweet sesame-jaggery filling. The thin crepes are lightly roasted, soft and ideal for winter festivities.
Ingredients for til peetha
2 cups glutinous rice (Bora saul or any sticky rice variety)
100g black sesame seeds
150g jaggery or gur
Water for soaking and preparation
Pinch of salt (optional)
How to prepare til peeth
Soak the sticky rice for four to five hours or overnight.
Drain and spread it on a clean cloth to partially dry.
While still slightly moist, grind into a fine powder and sieve.
Keep the flour covered with a damp cloth to retain moisture.
Dry roast the sesame seeds on low-medium heat until aromatic and crackling.
Cool and grind coarsely, then mix with chopped jaggery.
Heat a heavy pan on low heat and spread a thin layer of rice flour
Add the filling across the centre, roll gently and cook briefly until the pitha holds its shape.
Cool completely before storing.
2. Til gud ladoo or sesame jaggery balls
Til gud ladoo is a winter favourite known for its warmth and crunch. Made with roasted sesame seeds and jaggery, it is both festive and nourishing.
Ingredients for til gud ladoo
1½ cups sesame seeds (white or black)
1¼ cups jaggery
1 tbsp ghee (clarified butter)
¼ cup roasted and crushed peanuts (optional)
1 tsp cardamom powder (optional)
How to prepare til gud ladoo
Dry roast the sesame seeds on medium heat until aromatic and lightly golden. Set aside.
Melt ghee in a pan, add jaggery and cook on low heat until it forms a thick syrup.
Test by dropping a little into cold water. It should form a soft ball.
Turn off the heat and mix in sesame seeds, peanuts and cardamom.
When warm enough to handle, shape into round ladoos and allow to cool completely before storing.
Til peetha and til gud ladoo reflect the warmth, generosity and seasonal wisdom of Magh Bihu. Prepared with care and shared over many days, these sweets continue to define the festival’s enduring connection to food and community.
