Tag Archives: assamese

Tel Pitha / Bor Pitha / Gelua Pitha

Pitha is a very generic term used for a variety of food items popular throughout Northeastern and Northern India and Bangladesh . The common factor being the use of rice flour with some form of sweet or salt.

These form a very integral part of the Assamese culture , and by that I refer to the multitude of ethnic and linguistic groups in Assam who have created their own versions of pitha . In this post , I will present my recipe for a delicious pitha known by many names like Tel Pitha or Bor Pitha and Gelua Pitha .

Tel Pitha

I want to have a good body , but not as much as I want dessert . ~Jason Love

Ingredients :
  1. 3 cups of normal rice .
  2. 1 cup of sticky rice .
  3. 2 cups jaggery ( according to taste ) .
  4. 1.5 cups water .
  5. 1-2 teaspoon baking soda ( depending on how soft you want it to be ) .
  6. Pinch of salt .
 Procedure :

Grind both the rice varieties and sieve it to get a fine flour . Slightly arm the water and melt the jaggery in it . Make sure that there are no lumps left .

Mix the rice flour , baking soda and a pinch of salt in a medium-sized bowl . Once they mix properly , add the melted jaggery to it (add it gradually , putting the liquid in one go will produce lumps in the rice flour ) . Mix thoroughly and make sure that there are no lumps of rice left . Cover this batter and let stay overnight to rise .

Heat mustard oil in a deep bottomed pan to deep fry these pithas ( Tip : if the oil is too warm , the outer side will be burned before the inside is cooked . And will stick to the bottom if oil is not warm enough). Use a tablespoon to deep fry this batter in the pan . Flip them over few times to cook uniformly from both sides and let them fry till they become golden brown . The middle will swell up and become soft and fluffy . Let it cool for 5 – 10 minutes on tissue paper or newspaper to lose the access oil .

Serve warm with a cup of strong Assam Tea …