Go Back
ghila pitha

Ghila Pitha

An Assamese sweet dish made during special occasions especially during the Bihu festival.
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Course Dessert, Festive Dish
Cuisine Indian
Servings 3 servings

Ingredients
  

  • 1 cup rice flour
  • 3/4 cup grated jaggery
  • 1/4 cup water
  • a pinch of baking soda
  • oil, for deep frying

Instructions
 

  • Take the rice flour in a mixing bowl.
    ghila pitha
  • Heat water in a pan until warm and melt the jaggery in the warm water.
    ghila pitha
  • When the jaggery has melted completely, add a pinch of baking soda to it.
    ghila pitha
  • Pour the melted jaggery mixture through a strainer into the mixing bowl.
    ghila pitha
  • Form a wet dough.
    ghila pitha
  • Meanwhile, heat some oil in a kadai for deep frying.
    ghila pitha
  • Oil your palms, take a small portion of the dough, make a ball and then flatten it slightly as shown.
    ghila pitha
  • When the oil is hot, drop these flattened balls into the oil and fry them on a medium heat.
    ghila pitha
  • Fry them evenly until they turn golden brown from all sides.
    ghila pitha
  • Serve warm as a dessert or as a snack.
    ghila pitha

Notes

  • 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