It has been a week since we celebrated Magh Bihu, yet I am still relishing Xutuli Pitha or Sutuli Pitha, and so is my family. Last week, I posted my Magh Bihu food memory, and most of my readers have never heard of or known the food I shared in my blog. Today, I will share the most quintessential dessert we make during Magh Bihu, or for that matter, any Bihu . Pillowy, sticky, crunchy, half-moon-shaped dessert inspired by an Assamese musical instrument. If you closely look into Assamese cuisine, especially festive cooking, Bora Saul or Sticky rice is widely used. Since Bora Saul is indigenous rice in Assam, if you live outside Assam or India, you can use Japanese sweet rice or sticky rice. Let's get to the ingredients... Ingredients 2 cups Japanese sweet rice or sticky rice 1 cup sesame seeds ( Teel ) and save 5 tablespoons for decoration (optional) 1 cup jaggery or gur Oil for frying Process Wash and so...