Tekeli Pitha with Assamese Red Tea

Create the Sweet Filling

• In a separate bowl, thoroughly mix the freshly grated coconut, grated jaggery, and cardamom powder.
• Ensure the jaggery is evenly distributed throughout the coconut. Set aside.

Set Up the Steamer

• Fill a steamer pot, pressure cooker (without the weight/whistle), or a large pot with about 2-3 inches of water.
• Bring the water to a rolling boil over medium-high heat. If using a pot, place a steaming rack inside.
• Prepare your moulds (small bowls, cups, or traditional clay lids) and a clean, damp piece of muslin or cheesecloth.

Assemble and Steam the Pitha

• Take a mould and loosely fill it halfway with the prepared rice flour mixture. Do not press it down.
• Create a small indent in the center and add a generous spoonful of the coconut-jaggery filling.
• Cover the filling with more rice flour mixture until the mould is full, again without packing it.
• Cover the top of the mould with the damp muslin cloth, holding the edges securely.
• Carefully and quickly invert the mould onto the steamer rack. Gently lift the mould, leaving the pitha mound on the cloth.
• Cover the steamer with a lid and steam for 10-12 minutes on medium-high heat.
• The pitha is cooked when it holds its shape and a toothpick inserted into the center comes out clean.
• Carefully remove the cooked pitha and repeat the process with the remaining mixture.

Serve Immediately

• Tekeli Pitha is best enjoyed hot and fresh, as it can harden upon cooling.
• Serve as is or with a side of hot black tea.