Name: Assamese Ghila Pithas recipe by Anjana Rao at BetterButter
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Yield: 10
Ingredients: 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

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.

Ingredients Serving: 10

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

Instructions

PREPARATIONS :
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.
Blend the rice finely but not to smooth powder like texture.
Dilute the jaggery in 1/4th cup of warm water. Strain and keep aside.
METHOD:
Mix all the dry ingredients thoroughly.
Now add the liquid jaggery little by little to the dry ingredients and prepare dough just like the dough for roti’s.
Wet your palms and start making flat round pithas with 2 or 3 inches diameter.
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.
Strain and store them in a dry container.
Serve them with a hot cup of tea or as a dessert.

Similar Recipes