Poka Mithoi (Rice Powder & Jaggery Balls from Assam) | How to make Poka Mithoi (Rice Powder & Jaggery Balls from Assam)

By Alka Jena  |  25th Apr 2016  |  
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  • Poka Mithoi (Rice Powder & Jaggery Balls from Assam), How to make Poka Mithoi (Rice Powder & Jaggery Balls from Assam)
Poka Mithoi (Rice Powder & Jaggery Balls from Assam)by Alka Jena
  • Prep Time

    4

    Hours
  • Cook Time

    30

    mins
  • Serves

    6

    People

24

0





About Poka Mithoi (Rice Powder & Jaggery Balls from Assam) Recipe

Assamese cuisine is never complete without the mention of Pitha which is basically a snack made from rice. During Magh Bihu, when the granaries are overflowing with harvested crops, ladies of the Assamese households prepare a varieties of Pithas. Bora chaul (Sticky rice) is considered one of the most valuable ingredients for the people of Assam for preparing a varieties of Pithas.

Poka Mithoi (Rice Powder & Jaggery Balls from Assam)

Ingredients to make Poka Mithoi (Rice Powder & Jaggery Balls from Assam)

  • 1 cup rice Powder
  • 1/2 cup jaggery
  • 1/4 cup water
  • 1 teaspoon freshly ground pepper

How to make Poka Mithoi (Rice Powder & Jaggery Balls from Assam)

  1. Soak the rice for 3-4 hours. Drain well. Spread on a kitchen towel to dry.
  2. Pound the rice to a fine powder. Sieve with a very fine sieve. Keep in an airtight container for further use.
  3. Roast the rice powder in a heavy bottomed kadai till you get a sweet aroma coming out of it. Make sure to stir it continuously.
  4. Remove it from the fire and mix freshly ground pepper to the roasted rice powder.
  5. Make a syrup of the jaggery and water on slow flame and mix a little of this syrup to the rice powder to make firm round balls.
  6. Dust the balls with roasted rice powder. Store in an airtight container.

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