Authentic Assamese Pitha with Coconut and Jaggery
Delight in these traditional Assamese rice flour dumplings stuffed with sweet coconut and jaggery. A comforting treat enjoyed during festive times with a warm cup of tea.
50min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
In a pan, combine the grated coconut and jaggery. Cook on medium heat until the jaggery melts and blends with the coconut to form a thick, sticky mixture.
2
Stir in the cardamom powder and remove the sweet filling from the heat, setting it aside to cool.
3
In a mixing bowl, combine the sticky rice flour with a pinch of salt.
4
Gradually add warm water to the flour and knead it into a smooth, pliable dough.
5
Divide the dough into equal-sized small balls.
6
Take a banana leaf square, flatten a ball of dough onto it into a thin round disc using wet fingers.
7
Place a spoonful of the coconut-jaggery filling onto one half of the dough disc.
8
Fold the banana leaf over to seal the pitha in half, pressing the edges gently to secure the filling.
9
Steam the wrapped pithas in a steamer for about 15 to 20 minutes until the rice flour shell is cooked through.
10
Unwrap carefully and serve warm.
Ingredients
2 cups sticky rice flour
1 cup freshly grated coconut
3/4 cup grated jaggery
1/2 teaspoon cardamom powder
A pinch of salt
Warm water as needed
Banana leaves cut into squares
*This AI-generated recipe may contain inaccuracies.