Ghila Pitha
An Assamese sweet dish made during special occasions especially during the Bihu festival.
Prep Time 7 minutes mins
Cook Time 10 minutes mins
Total Time 17 minutes mins
Course Dessert, Festive Dish
Cuisine Indian
- 1 cup rice flour
- 3/4 cup grated jaggery
- 1/4 cup water
- a pinch of baking soda
- oil, for deep frying
Take the rice flour in a mixing bowl.
Heat water in a pan until warm and melt the jaggery in the warm water.
When the jaggery has melted completely, add a pinch of baking soda to it.
Pour the melted jaggery mixture through a strainer into the mixing bowl.
Form a wet dough.
Meanwhile, heat some oil in a kadai for deep frying.
Oil your palms, take a small portion of the dough, make a ball and then flatten it slightly as shown.
When the oil is hot, drop these flattened balls into the oil and fry them on a medium heat.
Fry them evenly until they turn golden brown from all sides.
Serve warm as a dessert or as a snack.
- Stir the jaggery in the water until it dissolves completely.
- After rolling and flattening the dough, make a small dip in the center before frying. This is done to ensure even frying.
- Fry them until they turn crispy on the outside while they still remain soft inside.
- Because the dough is sticky, always brush some oil before making the dough balls.
- Baking soda is optional and you can also omit it.
- To add more flavor, lemon or orange zest can be used while making the dough.
Keyword assamese, dessert, indian, jaggery, pitha, rice flour, sweet