Authentic Assamese Pitha with Warm Assamese Red Tea
Experience the festive charm of Assam with these delicate rice flour pancakes stuffed with sweet grated coconut and jaggery. Paired with a steaming cup of robust local red tea, they make a comforting and aromatic treat.
50min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
In a pan, combine the grated coconut and jaggery powder, cooking on low heat until the jaggery melts and blends completely with the coconut.
2
Stir in the cardamom powder and set the sweet coconut filling aside to cool down.
3
In a large mixing bowl, take the sticky rice flour, add a pinch of salt, and gradually incorporate warm water to knead a soft, pliable dough.
4
Divide the dough into small equal-sized balls and flatten each ball onto a greased piece of banana leaf into a thin circle.
5
Place a spoonful of the sweet coconut filling onto one half of the flattened dough circle.
6
Fold the banana leaf over to seal the pitha gently, enclosing the filling securely.
7
Heat a heavy-bottomed skillet or tawa, and place the wrapped pitha on it, cooking for 3 to 4 minutes on each side until the wrapper is cooked through and aromatic.
8
Peel off the banana leaf carefully, brush lightly with ghee, and serve hot alongside freshly brewed Assamese red tea.
Ingredients
2 cups freshly ground sticky rice flour
1 cup freshly grated coconut
3/4 cup organic jaggery powder
1/2 teaspoon green cardamom powder
A pinch of salt
Warm water as needed for kneading
Banana leaves cut into rectangular pieces
1 tablespoon ghee
*This AI-generated recipe may contain inaccuracies.