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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
Prepare Jaggery Syrup
Make the Pitha Dough
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.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 529.91 calories per serving with 3.8g of protein, it's a moderately challenging recipe perfect for snack or dessert.
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Shape the Pithas
Deep Fry the Pithas
Drain and Serve
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.
Add 1/2 teaspoon of ground fennel seeds (saunf) or a pinch of crushed black pepper to the dough for a fragrant twist.
Add 2 tablespoons of toasted white sesame seeds to the dough for extra texture and nutty flavor.
The carbohydrates from rice flour and simple sugars from jaggery provide a quick and effective boost of energy, making it a popular festive snack.
Jaggery is an unrefined sugar that retains minerals like iron, magnesium, and potassium, which are beneficial for overall health and preventing anemia.
One serving of four Ghila Pithas contains approximately 350-400 calories, primarily from carbohydrates, jaggery, and absorbed oil from frying.
Ghila Pitha is a traditional festive treat and should be enjoyed in moderation. While jaggery offers more minerals than refined sugar, the dish is deep-fried and high in calories and carbohydrates. It's best considered an occasional indulgence.
It is not recommended. The unique soft and chewy texture of Ghila Pitha comes from glutinous rice flour (Bora Saul). Using regular rice flour will result in a pitha that is hard and dense, not chewy.
Store leftover Ghila Pithas in an airtight container at room temperature for up to one day. They tend to harden over time. You can briefly microwave them for 10-15 seconds to soften them before eating.
Baking will not produce the authentic texture. Ghila Pitha is traditionally a deep-fried snack, which causes it to puff up and create a crispy exterior and soft interior. Baking would result in a dense, cookie-like texture.
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