Assamese Ghila Pithas | How to make Assamese Ghila Pithas

By Anjana Rao  |  12th Jan 2016  |  
5 from 3 reviews Rate It!
  • Assamese Ghila Pithas, How to make Assamese Ghila Pithas
Assamese Ghila Pithasby Anjana Rao
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About Assamese Ghila Pithas Recipe

Bhogali Bihu is approaching soon and the Assamese people would be gearing up to dish out various delicacies as it is the festival of eating and enjoyment. Larus/ladoos and pithas are most popular sweets during this festive season.

Assamese Ghila Pithas, a deliciously finger licking recipe to treat your family and friends. This recipe of Assamese Ghila Pithas by Anjana Rao will definitely help you in its preparation. The Assamese Ghila Pithas can be prepared within 240 minutes. The time taken for cooking Assamese Ghila Pithas is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Assamese Ghila Pithas step by step. The detailed explanation makes Assamese Ghila Pithas so simple and easy that even beginners can try it out. The recipe for Assamese Ghila Pithas can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Assamese Ghila Pithas from BetterButter.

Assamese Ghila Pithas

Ingredients to make Assamese Ghila Pithas

  • 1 ½ cup coarse rice flour
  • 3/4th cup jaggery/gud (Add more jaggery for more sweetness)
  • 1 tsp saunf powder
  • 1 tsp pepper powder
  • 1/4th tsp baking soda
  • pinch of salt
  • oil for shallow frying

How to make Assamese Ghila Pithas

  2. Soak rice in water for 2 hours. Drain out all the water and spread the rice on a cloth and let it dry for 2 hours or more.
  3. Blend the rice finely but not to smooth powder like texture.
  4. Dilute the jaggery in 1/4th cup of warm water. Strain and keep aside.
  5. METHOD:
  6. Mix all the dry ingredients thoroughly.
  7. Now add the liquid jaggery little by little to the dry ingredients and prepare dough just like the dough for roti’s.
  8. Wet your palms and start making flat round pithas with 2 or 3 inches diameter.
  9. Gently tip in the pithas in medium hot oil and fry them on each side for 7 to 8 minutes or until a rich golden brown color is attained.
  10. Strain and store them in a dry container.
  11. Serve them with a hot cup of tea or as a dessert.

Reviews for Assamese Ghila Pithas (3)

Deviyani Srivastava3 years ago

Thanks for sharing! I have lots of Jaggery at home and would be trying out this recipe very soon! :)

Bindiya Sharma3 years ago


Sheeba Bedi3 years ago

Sounds traditional and delicious :D