Taking you to the North Eastern state of India - Assam. Assam is rich in culture and is quite popular for the Assam tea, Assam Silk and Assam Oil. Assamese cuisine has a lot of drying and fermentation in their process. Usage of spices are not much here but use of Fish and vegetables are used a lot with the center dish – rice. Coming in today’s recipe, it is a delicious sweet called Pitha. Pitha is a rice cake made on the special occasion like Bihu. For this state, my search ended quickly when I saw this recipe in Gayathri’s blog and did it. I got this from here and loved it..
Rice Flour - 1 1/4 cup
Warm Water - 3/4 cup (add a table spoon at a time)
Salt - A pinch
Cardamom Powder - 1/4 tea spoon
Coconut - 1/2 cup (grated)
Sugar - 1/4 cup (adjust to taste)
Mix together coconut, sugar and cardamom powder and set this aside. This is the filling
Knead together rice flour, salt and warm water until you get a soft and pilable dough. Add a table spoon of water at a time
Make 12 portions of the dough
To each dough, make a ball, then press between the palms and make a small disc
Make these discs into a small bowl (like how you do for kozhukkattai)
Keep about 3/4 tea spoon of filling inside
Seal the edges and make a semi circle and then shape it to a spindle
Heat water in a pan and bring it to a boil
When the water is boiling, add the pitha slowly and cool for 10 minutes
After 10 minutes, remove the pithas from water with the help of a slotted ladle and place it on a perforated plate.
Points to note
Touch little rice flour to help make the bowl or the dough may stick
I used a pan and boiled the pithas in 2 batches
Keeping the cooked pithas on a perforated plate will help remove the excess moisture
I removed the pithas with a slotted silicon ladle as that would be gentle on the pithas instead of a steel one.