A traditional Assamese steamed rice cake, this pitha is incredibly soft and fluffy. Made with rice flour and a sweet coconut filling, it's a beloved breakfast or snack, especially during the Bihu festival.
Prep20 min
Cook25 min
Soak120 min
Servings4
Serving size: 1 serving
453cal
6gprotein
87gcarbs
Ingredients
2 cup Rice Flour (For best results, use freshly ground flour from soaked rice.)
1 cup Fresh Grated Coconut
0.5 cup Jaggery (Grated or powdered. Adjust to your preferred sweetness.)
0.5 tsp Cardamom Powder
0.25 tsp Salt
0.33 cup Water (Use sparingly, just enough to moisten the flour.)
Instructions
1
Prepare the Rice Flour Mixture
In a large mixing bowl, combine the rice flour and salt.
Gradually sprinkle in water, a little at a time, using your fingertips to mix. The goal is a moist, crumbly texture similar to wet sand.
Test the consistency: a handful of the mixture should hold its shape when squeezed, but crumble easily when pressed.
A classic Bengali rice pudding, slow-cooked to creamy perfection. The unique, smoky sweetness of date palm jaggery (Nolen Gur) makes this dessert an unforgettable winter delicacy.
Aromatic, melt-in-mouth steamed rice cakes with sweet Nolen Gur - a unique, soul-satisfying delight!
This assamese dish is perfect for breakfast. With 972.77 calories and 20.52g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
To ensure a light and airy pitha, pass the entire mixture through a coarse sieve or colander to break up any lumps. Set this sifted flour aside.
2
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.
3
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.
4
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.
5
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.
4
Serving size: 1 serving
520cal
14gprotein
83gcarbs
16gfat
Ingredients
1.5 l Full Fat Milk (Whole milk is essential for a creamy texture)
0.25 cup Gobindobhog Rice (Or any short-grain aromatic rice)
200 g Nolen Gur (Date palm jaggery, grated or crumbled)
4 pcs Green Cardamom Pods (Slightly crushed to release aroma)
2 pcs Bay Leaf (Small to medium size)
12 pcs Cashew Nuts (Chopped or halved)
1 tbsp Raisins
1 tsp Ghee (For sautéing the rice (optional))
0.125 tsp Salt (A small pinch to enhance sweetness)
Instructions
1
Prepare the Rice (15 minutes prep)
Gently rinse the Gobindobhog rice under cool water until the water runs clear. Be careful not to break the grains.
Soak the rinsed rice in water for about 30 minutes. After soaking, drain all the water completely.
For enhanced flavor (optional), heat 1 tsp of ghee in a small pan over low heat. Add the drained rice and sauté for 1-2 minutes until fragrant. Set aside.
2
Slow-Cook the Milk and Rice (50-60 minutes)
Pour the full-fat milk into a heavy-bottomed pot or kadai. Bring it to a boil over medium heat, stirring occasionally to prevent it from sticking.
Once the milk comes to a rolling boil, reduce the heat to low. Add the prepared rice, bay leaves, and crushed green cardamom pods.
Simmer gently, stirring every few minutes to prevent scorching. Continue cooking for 50-60 minutes, or until the rice is completely soft and cooked through.
The milk will thicken considerably and reduce to about two-thirds of its original volume, achieving a creamy consistency that coats the back of a spoon.
Once the payesh has reached the desired consistency, turn off the heat completely. Let it cool down for at least 5-10 minutes. This is a crucial step to prevent the milk from curdling.
While the payesh is cooling, you can gently melt the grated Nolen Gur in a separate small pan over low heat to create a smooth syrup. This helps it mix evenly.
Pour the melted jaggery syrup into the slightly cooled payesh. Add the pinch of salt.
Stir gently but thoroughly until the jaggery is fully incorporated and the payesh turns a beautiful, uniform caramel color.
4
Garnish and Serve (5 minutes)
Stir in the chopped cashew nuts and raisins.
The payesh will continue to thicken as it cools.
Serve warm, at room temperature, or chilled. The flavors tend to deepen and become more pronounced when served cool.
