Ghila Pitha
A classic Assamese sweet fritter, Ghila Pitha is a beloved treat during the Bihu festival. Made with glutinous rice flour and jaggery, it boasts a wonderfully crispy exterior that gives way to a soft, chewy interior. A simple yet deeply satisfying snack or dessert.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Jaggery Syrup
- b.In a small saucepan, combine the grated jaggery and 1/4 cup of the warm water.
- c.Heat on low, stirring continuously until the jaggery completely dissolves into a smooth syrup.
- d.Strain the syrup through a fine-mesh sieve to remove any impurities, if necessary.
- e.Let the syrup cool down until it is warm to the touch, not hot.
- 2
Step 2
- a.Make the Pitha Dough
- b.In a large mixing bowl, combine the glutinous rice flour and salt.
- c.Gradually pour the warm jaggery syrup into the flour mixture while mixing with your hand.
- d.Knead well to form a soft, smooth, and pliable dough. The consistency should be like a soft chapati dough, not sticky or dry.
- e.If the dough feels too stiff, add a little more warm water, one tablespoon at a time.
- f.Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- 3
Step 3
- a.Shape the Pithas
- b.Lightly grease your palms with a drop of oil to prevent sticking.
- c.Divide the rested dough into 16 equal-sized portions.
- d.Take one portion, roll it between your palms to form a smooth ball, then gently flatten it into a disc about 2 inches in diameter and 1/3 inch thick. Ensure there are no cracks on the edges.
- 4
Step 4
- a.Deep Fry the Pithas
- b.Heat the mustard oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
- c.To check if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface gradually.
- d.Carefully slide 3-4 pithas into the hot oil, ensuring not to overcrowd the pan.
- e.Fry for 3-4 minutes on the first side until it starts to puff up and turn golden.
- f.Flip the pithas and fry for another 3-4 minutes on the other side until they are a deep golden brown and cooked through.
- 5
Step 5
- a.Drain and Serve
- b.Using a slotted spoon, remove the fried pithas from the oil.
- c.Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- d.Ghila Pithas are best enjoyed fresh and warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The consistency of the dough is key. It should be soft and easy to shape without cracking at the edges. Adjust water accordingly.
- 2Using Bora Saul (Assamese glutinous rice flour) is crucial for the authentic chewy texture. Regular rice flour will result in a harder, less chewy pitha.
- 3Fry on a steady medium heat. If the oil is too hot, the pithas will brown too quickly on the outside while remaining raw inside. If it's not hot enough, they will absorb too much oil.
- 4For a richer flavor, you can use dark-colored, traditional jaggery (gur).
- 5These are best enjoyed fresh and warm, as they tend to harden as they cool.
Adapt it for your goals.
Coconut Filling
Mix 1/2 cup of freshly grated coconut with 2 tablespoons of jaggery. Place a small amount in the center of the dough disc before sealing and frying.
Spiced PithaSpiced Pitha
Add 1/2 teaspoon of ground fennel seeds (saunf) or a pinch of crushed black pepper to the dough for a fragrant twist.
Sesame CrunchSesame Crunch
Add 2 tablespoons of toasted white sesame seeds to the dough for extra texture and nutty flavor.
Why this is on our healthy list.
Quick Energy Source
The carbohydrates from rice flour and simple sugars from jaggery provide a quick and effective boost of energy, making it a popular festive snack.
Rich in Minerals
Jaggery is an unrefined sugar that retains minerals like iron, magnesium, and potassium, which are beneficial for overall health and preventing anemia.
Frequently asked questions
One serving of four Ghila Pithas contains approximately 350-400 calories, primarily from carbohydrates, jaggery, and absorbed oil from frying.