Pitha
A traditional Assamese rice cake, sweet or savory, prepared during Bihu festivals with rice flour, coconut, and jaggery.
Pitha
ByKavitha
Quick Info
- Prep: 20 mins
- Cook: 30 mins
- Servings: 6
Ingredient Substitutes
- Jaggery ? Sugar
- Rice flour ? Wheat flour
Ingredients
- 2 cups rice flour
- 1/2 cup grated coconut
- 1/2 cup jaggery
- 2 tbsp sesame seeds
- 1/4 tsp cardamom powder
- Water as needed
- Oil or ghee for frying (depending on type)
Instructions
- Dry roast sesame seeds, mix with jaggery and coconut for filling.
- For til pitha: roll rice flour dough thin, stuff with filling, and roast on a pan.
- For ghila pitha: mix rice flour with jaggery, shape small balls, and deep fry.
- For tekeli pitha: steam rice flour batter in bamboo tubes with filling.
- Serve warm or at room temperature.
Tips & Variations
Use freshly ground rice flour for authenticity | Adjust sweetness to taste | Different types of pitha suit different occasions | Serve warm for best flavor | Can store 2-3 days in airtight container
You will love it
Pitha is a festive delicacy of assam, especially prepared during Bihu celebrations. Made from rice flour, coconut, sesame seeds, and jaggery, it can be steamed, fried, or roasted depending on the variety (til pitha, ghila pitha, tekeli pitha). These rice cakes are mildly sweet, chewy, and aromatic, symbolizing assamese culture and community bonding during festivals.
Serving: Pitha is usually enjoyed with tea, as a snack or dessert during Bihu and other Assamese festivals.
Storage: Refrigerate 2 days; freeze 1 week
Tools Required
FAQ
Is pitha always sweet?
Mostly sweet, but savory versions exist.
Can I make it vegan?
Yes, all ingredients are plant-based.
How long does it last?
2-3 days at room temperature; refrigerate for longer.
What types exist?
Til pitha, ghila pitha, tekeli pitha are common types.
Is it gluten-free?
Yes, made with rice flour.
š From Our Kitchen
Pitha is a traditional Assamese snack prepared during festivals and harvest seasons. Many families gather together to prepare different varieties at home.
ā Kavitha, Cheffo Kitchen
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Kavitha
Founder & Publisher ā¢ Culinary Editor
Hi, Iām Kavitha ā the founder of Cheffo. Cooking has always been close to my heart, especially traditional recipes passed down through families. Through Cheffo, I share authentic regional dishes with clear instructions and practical tips so you can recreate those comforting flavors at home.