Pitha
An authentic dessert recipe from Assam, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
DessertIngredients
For 4 servings
250g Rice flour (from soaked and dried rice)
150g Freshly grated coconut
120g Jaggery (gur), grated
30g Sesame seeds (til)
3g Cardamom powder
2g Salt
200ml Water
15ml Oil or ghee for greasing
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: in a pan over medium heat, combine the freshly grated coconut, grated jaggery, and sesame seeds. Cook for 5–7 minutes, stirring continuously, until the jaggery melts and the mixture comes together into a thick, fragrant filling. Add cardamom powder and mix well. Remove from heat and allow to cool.
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Prepare the rice flour dough: bring 200 ml water to a boil with a pinch of salt. Gradually add the rice flour to the boiling water, stirring vigorously with a wooden spoon to prevent lumps. Cook for 2–3 minutes until the mixture forms a soft, pliable dough. Remove from heat and allow to cool slightly until comfortable to handle.
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Knead the warm rice flour dough for 2–3 minutes until smooth. Divide into 10–12 equal balls.
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Flatten each ball into a thin disc about 8–10 cm in diameter using your palms or a rolling pin. The disc should be thin but not so thin that it tears.
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Place a tablespoon of the coconut-jaggery filling in the centre of each disc. Fold the disc over the filling and press the edges firmly to seal, forming a half-moon shape. Crimp the edges with your fingers to ensure a tight seal.
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For steamed pitha (bhapot diya pitha): grease a steamer basket with oil. Place the shaped pithas in the steamer, leaving space between them. Steam over boiling water for 10–12 minutes until the outer shell is cooked through and slightly translucent.
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For pan-fried pitha (tawa pitha): heat a flat tawa over medium heat and grease lightly with oil. Place the pithas on the tawa and cook for 3–4 minutes per side until golden brown.
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The pitha is ready when the outer shell is firm and cooked through, and the filling is hot and fragrant.
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Allow to cool slightly before serving — the filling will be very hot immediately after cooking.
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Serve warm as a festive sweet, especially during Bihu celebrations.
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Chef's Tips
The rice flour dough must be made with boiling water — cold water will not cook the starch and the dough will be crumbly and difficult to shape.
Work with the dough while it is still warm; cold rice flour dough cracks and is difficult to seal properly.
The coconut-jaggery filling should be cooked until it is dry enough to hold its shape; a wet filling will make the pitha soggy and difficult to seal.
Pitha is the quintessential Assamese festive sweet, made during Bihu (especially Magh Bihu) and other celebrations; each region of Assam has its own variation.
About This Dish
Pitha is a traditional dessert dish from Assam, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The rice flour dough must be made with boiling water — cold water will not cook the starch and the dough will be crumbly and difficult to shape. - Work with the dough while it is still warm; cold rice flour dough cracks and is difficult to seal properly. - The coconut-jaggery filling should be cooked until it is dry enough to hold its shape; a wet filling will make the pitha soggy and difficult to seal. - Pitha is the quintessential Assamese festive sweet, made during Bihu (especially Magh Bihu) and other celebrations; each region of Assam has its own variation.
Category
Dessert
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium