Poka Mithoi with Assamese Red Tea

Make the Dough

• In a large mixing bowl, combine the glutinous rice flour, salt, fennel seeds, and coarsely crushed black peppercorns. Whisk them together.
• Slowly pour the hot jaggery syrup into the flour mixture, stirring with a spatula or spoon as you pour. The heat from the syrup helps cook the flour slightly, which is crucial for the texture.
• Once the mixture is cool enough to handle, use your hands to knead it for 5-7 minutes into a smooth, pliable, and non-sticky dough. If the dough feels too dry, add a teaspoon of warm water at a time. If it's too sticky, add a little more rice flour.

Shape the Poka Mithoi

• Lightly grease your palms with a drop of oil to prevent sticking.
• Pinch off small, lime-sized portions from the dough.
• Roll each portion between your palms to form a log about 2 inches long and 1/2 inch thick.
• Gently bend the log into a slight curve to resemble a worm ('poka'). Place the shaped mithoi on a plate or tray. Cover with a damp cloth to prevent them from drying out while you shape the rest.

Deep Fry the Mithoi

• Heat the oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough into it; if it sizzles and rises to the surface steadily, the oil is at the right temperature (around 160°C / 320°F).
• Carefully slide 5-6 shaped mithoi into the hot oil at a time. Do not overcrowd the pan.
• Fry on a consistent medium-low flame for 7-8 minutes, turning them occasionally, until they are a deep golden brown and feel crisp to the touch.
• Frying slowly on lower heat is essential to ensure they cook through to the center without burning the outside.

Drain and Serve

• Using a slotted spoon, remove the fried poka mithoi from the oil.
• Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
• Allow them to cool for at least 15 minutes before serving. They will become crispier as they cool down.
• Serve at room temperature as a delightful snack with tea or as a festive dessert.