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A beloved Assamese delicacy, Bora Saul Pitha are sweet fritters made from glutinous rice and jaggery. With a delightfully chewy interior and a crisp golden exterior, they are a perfect treat for festivals like Bihu or as a cozy evening snack.
For 4 servings
Prepare the Rice (8 hours soaking + 5 minutes draining)
Grind the Rice Paste (5-7 minutes)
Make the Pitha Batter (3-5 minutes)
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A beloved Assamese delicacy, Bora Saul Pitha are sweet fritters made from glutinous rice and jaggery. With a delightfully chewy interior and a crisp golden exterior, they are a perfect treat for festivals like Bihu or as a cozy evening snack.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 245.35 calories per serving with 0.04g of protein, it's a moderately challenging recipe perfect for snack or dessert.
Fry the Pithas (15-20 minutes)
Drain and Serve (2 minutes)
Add 1/4 cup of freshly grated coconut to the batter for extra texture and a nutty flavor.
Mix in 1/2 teaspoon of crushed fennel seeds (saunf) or green cardamom powder for a fragrant aroma.
Mash one ripe banana and mix it into the batter. You may need to slightly reduce the jaggery to balance the sweetness.
The glutinous rice is rich in complex carbohydrates, which provide a steady release of energy, making it a fulfilling snack.
Jaggery is an unrefined sugar that retains minerals like iron, magnesium, and potassium, offering a more nutritious alternative to white sugar.
This recipe is made entirely from rice and jaggery, making it a suitable and delicious treat for individuals with gluten intolerance or celiac disease.
One serving, which is about 4 pithas, contains approximately 435 calories. This is an estimate as the actual amount can vary based on the size of the pithas and how much oil is absorbed during frying.
Bora Saul Pitha is a traditional festive treat and is best enjoyed in moderation. While jaggery offers more minerals than refined sugar and sticky rice provides energy, it is a deep-fried dessert and high in calories and carbohydrates. It's a delicious indulgence rather than a health food.
Bora Saul is an Assamese glutinous rice. If you cannot find it, you can substitute it with any other short-grain glutinous or sticky rice, commonly available in Asian grocery stores. The texture will be very similar.
This usually happens if the batter is too thin. The rice paste must be very thick. Avoid adding too much water during grinding. A runny batter spreads out in the oil and absorbs more of it.
Let the pithas cool completely and store them in an airtight container at room temperature for up to 2 days. You can briefly reheat them in a pan or an air fryer to restore some of their crispness before serving.
Yes, you can substitute jaggery with an equal amount of granulated white or brown sugar. However, jaggery provides a unique, caramel-like flavor and a traditional golden-brown color that is characteristic of this dish.