Bor Pitha
An authentic dessert recipe from Assam, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
DessertIngredients
For 4 servings
200g Rice flour (from soaked and ground rice)
150g Jaggery (gur)
100g Fresh grated coconut
2tbsp Black sesame seeds (til)
0.5tsp Cardamom powder
400ml Mustard oil
80ml Water
1pinch Salt
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the filling: grate or crumble the jaggery. In a pan over low heat, combine jaggery, grated coconut, and black sesame seeds. Stir until the jaggery melts and the mixture comes together into a thick, sticky filling. Add cardamom powder and mix. Remove from heat and let it cool completely.
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Prepare the batter: combine rice flour, a pinch of salt, and water. Mix to form a smooth, thick batter — it should be thick enough to coat a spoon but still pourable.
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Divide the cooled filling into 16 small portions and roll each into a ball.
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Heat mustard oil in a deep kadai over medium heat until it reaches 170°C (340°F).
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Dip each filling ball into the rice flour batter, coating it completely.
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Gently slide the coated balls into the hot oil. Fry 4–5 at a time.
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Fry for 4–5 minutes, turning occasionally, until the bor pitha are golden brown all over.
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Remove with a slotted spoon and drain on paper towels.
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Allow to cool slightly before serving — the filling will be very hot inside.
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Serve warm as a festive sweet, especially during Bihu celebrations.
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Chef's Tips
Bor Pitha is a traditional Assamese sweet made during Bihu — the combination of rice flour, coconut, and jaggery is quintessentially Assamese.
The filling must be completely cooled before coating; a warm filling will make the batter slip off.
Use freshly grated coconut for the best flavour — desiccated coconut can be used but gives a drier result.
The rice flour batter should be thick enough to form a coating; if too thin, add a little more rice flour.
About This Dish
Bor Pitha is a traditional dessert dish from Assam, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Bor Pitha is a traditional Assamese sweet made during Bihu — the combination of rice flour, coconut, and jaggery is quintessentially Assamese. - The filling must be completely cooled before coating; a warm filling will make the batter slip off. - Use freshly grated coconut for the best flavour — desiccated coconut can be used but gives a drier result. - The rice flour batter should be thick enough to form a coating; if too thin, add a little more rice flour.
Category
Dessert
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium