Assamese Style Ghila Pitha Recipe (Sweetened Rice Fritters)
Delight in the simplicity of Assamese cuisine with this irresistible recipe for Assamese Style Ghila Pitha, a delectable sweet rice fritter infused with aromatic cardamom and a hint of lemon zest. Traditionally enjoyed as a snack or dessert, these fritters are made with a fragrant rice batter thatβs sweetened with jaggery and flavored to perfection. The addition of cardamom and lemon zest in this version provides a refreshing twist to the classic recipe, elevating the flavors and creating a truly delightful treat. Whether enjoyed as an afternoon snack or as a special dessert after a hearty meal, Ghila Pitha is sure to be a hit at any gathering. This unique dish is a beautiful representation of Assamese culinary tradition, blending comfort and flavor in every bite.
Cuisine: Assamese
Course: Snack
Diet: Vegetarian
Serving Size: Yields about 12-15 fritters
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 2 cups (soaked in water for 2-3 hours) |
| Cooked Rice | 2 tablespoons |
| Jaggery | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Lemon Zest | 1 teaspoon |
| Baking Powder | 1/2 teaspoon |
| Oil (for cooking) | As needed |
Nutritional Information (Per Fritter)
| Nutrient | Amount |
|---|---|
| Calories | ~80-90 kcal |
| Protein | ~1.5 g |
| Carbohydrates | ~18 g |
| Fat | ~2 g |
| Fiber | ~1 g |
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Instructions
-
Soak the Rice:
Begin by soaking the rice in water for 2 to 3 hours. After soaking, drain the water completely and pat the rice dry with a clean kitchen towel. -
Grind the Rice:
Grind the soaked rice into a coarse flour-like mixture. It should not be as fine as regular rice flour but coarse enough to hold together when mixed with the other ingredients. -
Melt the Jaggery:
In a small saucepan, melt the jaggery in 1/4 cup of water over low heat. Stir occasionally until the jaggery completely dissolves. Set this jaggery syrup aside to cool. -
Prepare the Dough:
In a large mixing bowl, combine the ground rice flour, cooked rice, melted jaggery syrup, cardamom powder, lemon zest, and baking powder. Mix everything thoroughly until the ingredients form a dough-like consistency. The dough should be firm but not too stiff, making it easy to shape into small balls. -
Prepare the Kuzhi Paniyaram Pan:
Heat a Kuzhi Paniyaram pan (or an appe pan) on medium heat. Add a few drops of oil to each cavity of the pan and spread it evenly. -
Shape the Fritters:
Grease your palms lightly with oil and take a small portion of the dough. Roll it into small oval balls. Slightly flatten each ball to form a small disc-like shape. Place the flattened dough balls carefully into the cavities of the hot Kuzhi Paniyaram pan. -
Fry the Ghila Pitha:
Fry the Ghila Pitha on medium flame for about 3-4 minutes on each side, or until they are golden brown and crisp on the outside, while cooked through on the inside. Turn them gently to ensure an even crisp on all sides. -
Serve:
Once cooked, remove the Ghila Pitha from the pan and set them aside on a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining batter. -
Enjoy:
Serve the freshly made Assamese Style Ghila Pitha as a delightful tea-time snack or as a sweet dessert after lunch. Pair with a cup of Assam tea or your favorite beverage for a truly authentic experience.
This Assamese Style Ghila Pitha is a wonderful blend of textures and flavorsβthe crisp exterior gives way to a soft, slightly chewy interior, with the sweet notes of jaggery and the warm spices of cardamom and lemon zest making every bite a treat. The recipe is a true reflection of Assamese hospitality and culinary artistry, perfect for sharing with friends and family.
