We all loves pumpkins . So much so that we Assamese folks have a pitha or a ricecake using pumpkins . This article will teach you to make awesome lau palla pithas !!!
Only the knife knows what goes on in the heart of the pumpkin . ~ Simone Schwarz – Bart
- One kilo rice
- Two coconuts .
- About two – three hundred grams of jaggery (according to taste) .
- A pinch of salt .
- 250 grams of ripe pumpkin .
- Oil to fry the pithas ( mustard or refined )
Wash and soak the rice for about two hours .Also peal the pumpkin and remove the seeds . Also cut them roughly into small pieces .
In the meantime melt the jaggery in about 200 ml of water . Once the jaggery melts completely , add the pumpkin into it and let it boil for some more time to become soft . Make sure that there are no lumps of jaggery in this mixture . When the pumpkin becomes fully mashable by hand , which off the flames and let it cool .
Remove the rice from the water and spread it on a newspaper sheet for about ten minutes . This will get rid of the access water . Then grind the rice to a fine flour in a grinder and mix it with the grated coconut . Mash the pumpkin to form a almost liquid sticky jaggery – pumpkin paste . Slowly add this paste to the rice flour and mix properly to make a dough . Shape this dough into small disc shapes .
After you are done shaping the dough into these shapes , heat oil in a shallow pan and fry them . Make sure that they do not touch each other and flip them over every minute or two so that they are evenly fried from both sides .
Remove them from the oil when their color becomes deep brown and they give out the nice aroma of pumpkin . Put them on a tissue or newspaper for about 5 minutes to remove the access oil . And you have your lau palla pitha ready to be served with a cup of strong Assam tea .
Continuing the thread of authentic Assamese cuisines , I want to tell you about another sweet delicacy . Narikol pitha is specially for all the sweet toothed coconut lovers .
Coconut is one of those love hate ingredients . ~ Marcus Samuelsson
- One kilo of sticky rice .
- Two to three coconuts .
- About two – three hundred grams of sugar or jaggery (according to taste) .
- A pinch of salt .
- Few cardamom pods .
Wash and soak the rice for about four – five hours . Meanwhile, grate the coconut flesh and mix it with the sugar or jaggery( in melted or powdered form ) . Put this sweet coconut mix in a nonstick pan and stir for sometime in a low flame . Also add the cardamom to the pan . Stirring this mix for about five – ten minutes will produce a nice golden brown color and lovely aroma . That is when u can remove the pan from the flames . For extra taste you can add a tablespoon of sweetened condensed milk while stirring .
Leave the coconut mix to cool down and grind the rice to a fine flour . Use a fine sieve to remove any rice pieces left in the powder . Add a pinch of salt to this powder and mix it .
Warm up a flat pan for making the narikol pitha (do not make it too hot , otherwise the flour will stick to the pan ) . Use about a fistful of the flour and make a small round shape of about half a centimeter thickness as shown in the center of the picture . The heat makes the flour stick and forms small roti – like shape . Add about two teaspoons of the sweet coconut mix in the middle of the pitha and fold it in the middle to form a semicircular shape as shown in the picture . Press the edges to seal the coconut inside the pitha .
There you have your recipe for another Assamese delicacy popularly known as narikol pitha or japa pitha . It can be preserved for more than a week if kept in a dry air-tight container , but it tastes absolutely heavenly directly of the pan .So try to serve it hot .
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 .
I want to have a good body , but not as much as I want dessert . ~Jason Love
- 3 cups of normal rice .
- 1 cup of sticky rice .
- 2 cups jaggery ( according to taste ) .
- 1.5 cups water .
- 1-2 teaspoon baking soda ( depending on how soft you want it to be ) .
- Pinch of salt .
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 …