Authentic Assamese Pitha with Warm Jaggery Syrup
Delight in these traditional Assamese rice flour dumplings stuffed with sweet coconut and jaggery. Perfectly steamed for a wholesome, comforting treat.
50min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
In a pan, gently melt the jaggery with grated coconut over low heat until well combined and slightly sticky.
2
Stir in the cardamom powder to the coconut-jaggery mixture and set aside to cool.
3
In a mixing bowl, combine the sticky rice flour, a pinch of salt, and gradually add warm water to knead into a soft, pliable dough.
4
Divide the dough into small equal portions and flatten each portion into a small disc on a piece of oiled banana leaf.
5
Place a spoonful of the coconut-jaggery filling in the center of each disc, fold the leaf over, and press the edges gently to seal.
6
Arrange the wrapped pitha in a steamer and steam over medium-high heat for about 15 to 20 minutes until cooked through.
7
Remove from the steamer, let them cool slightly, and serve warm with additional jaggery syrup on the side.
Ingredients
2 cups sticky rice flour
1 cup freshly grated coconut
3/4 cup organic jaggery powder
1/2 teaspoon cardamom powder
1 cup warm water
A pinch of salt
Banana leaves cut into squares
*This AI-generated recipe may contain inaccuracies.