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Narikolor Pitha Recipe | CraftMyMeals | CraftMyMeals

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Narikolor Pitha

indianmediumveganvegetariangluten-freedairy-free

jain

kosher

Narikolor Pitha

Popularity

1.5

Taste Score:8/10

A classic Assamese sweet treat featuring a soft, chewy rice flour shell filled with a sweet mixture of grated coconut and jaggery. These half-moon shaped delights are a staple during the Bihu festival.

Prep25m

Cook20m

Servings6

Serving:3 pieces

412 cal

Ingredients

For 6 servings

2 cup Rice Flour (For best results, use glutinous rice flour (Bora Saul).)
0.25 tsp Salt
1 cup Hot Water (Add gradually, you may need slightly more or less.)
1.5 cup Fresh Coconut (Grated)
0.75 cup Jaggery (Grated or powdered)
0.5 tsp Cardamom Powder
1 tsp Fennel Seeds
1 cup Vegetable Oil (For shallow frying)

Nutrition per Serving

412

Calories

Protein

65g

Carbs

Instructions

1
Prepare the Coconut Filling
- In a heavy-bottomed pan over low-medium heat, combine the grated coconut and jaggery.
- Stir continuously for 5-7 minutes until the jaggery melts completely and the mixture thickens. It should be moist and sticky but not watery.
- Turn off the heat and mix in the cardamom powder and fennel seeds.
- Transfer the filling to a bowl and allow it to cool completely before use.
2
Prepare the Rice Flour Dough
- In a large mixing bowl, whisk together the rice flour and salt.
- Bring the water to a boil and let it cool for just a minute. Gradually pour the hot water into the flour mixture, stirring with a spoon or spatula.
- Once the mixture is cool enough to handle, begin kneading. Knead for 5-7 minutes until you have a smooth, soft, and pliable dough.
- Cover the dough with a damp cloth and let it rest for 10 minutes.
3
Shape the Pithas

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30 min

303cal

9gprotein

About This Narikolor Pitha Recipe

This indian recipe takes 45 minutes to prepare and yields 6 servings. At 411.93 calories per serving with 4.53g of protein, it's a moderately challenging recipe perfect for snack or dessert.

15g

Fat

Fiber4g

Sodium109mg

Potassium264mg

Phosphorus84mg

Know more about our calculations

Divide the rested dough into 18 equal-sized small balls.

Take one ball and flatten it between your palms into a 3-inch diameter circle (like a small puri).

Place about 1 tablespoon of the cooled coconut filling in the center of the circle.

Carefully fold the circle in half to form a half-moon shape (gujiya/karanji shape).

Press the edges firmly to seal the filling inside. You can create a decorative pattern along the edge by pinching or using a fork. Repeat with the remaining dough and filling.

Shallow Fry the Pithas

Heat the oil in a kadai or wide, heavy-bottomed pan over medium heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the top.
Gently slide 4-5 pithas into the hot oil, ensuring not to overcrowd the pan.
Fry for 2-3 minutes on each side, until they turn a beautiful golden brown and the outer layer is crisp.
Using a slotted spoon, remove the fried pithas and place them on a plate lined with paper towels to absorb excess oil.
Repeat the process in batches for all the pithas.

Serve

Serve the Narikolor Pitha warm or at room temperature. They are best enjoyed on the day they are made.

Pro Tips

1Use glutinous rice flour (Bora Saul) for the most authentic chewy texture, though regular fine rice flour also works.
2Ensure the water for the dough is very hot but not boiling, as this helps in creating a soft, pliable dough.
3Do not overcook the coconut filling; if the jaggery caramelizes too much, it will become hard upon cooling.
4Seal the edges of the pitha very securely to prevent the sweet filling from leaking out during frying.
5Fry on a consistent medium heat to ensure the pithas cook through evenly without burning the exterior.
6If the dough feels dry while kneading, add a teaspoon of hot water at a time. If it's too sticky, add a little rice flour.

Recipe Variations

Healthier Version

For a lower-fat option, steam the pithas instead of frying. Arrange them on a greased steamer plate, ensuring they don't touch, and steam for 10-12 minutes until the outer shell is cooked and translucent.

Filling Enrichment

Add 2 tablespoons of finely chopped cashews, almonds, or a tablespoon of poppy seeds (khus khus) to the coconut filling for added texture and richness.

Flavor Variation

Substitute regular jaggery with date palm jaggery (khejur gur) for a deeper, more aromatic, and smoky flavor, which is especially popular during the winter months.

Health Benefits

⚡

Energy Booster

The combination of rice flour and jaggery provides a significant amount of carbohydrates, offering a quick and effective source of energy.

✨

Rich in Minerals

Jaggery is an unrefined sugar that retains essential minerals like iron, which is vital for blood health, and potassium, which helps regulate blood pressure.

❤️

Contains Healthy Fats

Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and converted into energy by the body.

Frequently Asked Questions

How many calories are in one serving of Narikolor Pitha?

One serving of Narikolor Pitha, which is approximately 3 pieces, contains around 350-400 calories. The calories come mainly from the rice flour, jaggery, coconut, and the oil absorbed during frying.

Is Narikolor Pitha healthy?

Narikolor Pitha is a traditional festive delicacy and is best enjoyed in moderation as part of a balanced diet. It is a source of carbohydrates and fats. The use of jaggery is a better alternative to refined sugar. For a healthier version, consider steaming the pithas instead of frying.

Can I make these pithas ahead of time?

Yes, you can prepare the components in advance. The coconut filling can be made a day ahead and stored in an airtight container in the refrigerator. The fried pithas are best enjoyed fresh for maximum crispiness but can be stored in an airtight container for up to 2 days.

Why did my pithas burst open while frying?

Pithas can burst if they are overfilled or if the edges are not sealed properly. Use a moderate amount of filling and press the edges very firmly. You can also lightly moisten the edges with water before sealing to create a stronger bond.

Can I use desiccated coconut instead of fresh coconut?

Freshly grated coconut is highly recommended for the authentic taste and moist texture. If you only have desiccated coconut, you can rehydrate it by soaking it in 3-4 tablespoons of warm milk or water for about 20 minutes before using it in the filling.

What is the ideal texture of the dough?

The dough should be soft, smooth, and pliable, similar to a chapati dough but slightly softer. It should not be sticky or too dry and crumbly. Adjust with a little hot water or rice flour as needed to achieve the right consistency.