Assamese Style Ghila Pitha Recipe (Sweetened Rice Fritters)
Dive into the delightful world of Assamese cuisine with this authentic Ghila Pitha recipe, a cherished snack that brings the comforting flavors of sweetened rice fritters to your table. These fritters are not just a treat for the taste buds but also a delightful way to explore the culinary heritage of Assam. Perfect as a tea-time snack or a light dessert, Ghila Pitha is a true celebration of simplicity and flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (soaked in water) | 2 cups |
| Cooked rice (to help bind) | 2 tablespoons |
| Jaggery | 1/2 cup |
| Cardamom powder (Elaichi) | 1 teaspoon |
| Lemon zest | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Sunflower oil (for cooking) | As needed |
Nutritional Information
While specific nutritional values can vary, here’s a general estimate per serving (1/4 of the recipe):
| Nutrient | Approximate Value |
|---|---|
| Calories | 200 |
| Protein | 3g |
| Carbohydrates | 40g |
| Dietary Fiber | 1g |
| Total Fat | 4g |
| Saturated Fat | 0.5g |
| Sugar | 10g |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total Time | 40 |
Servings
- Servings: 4
Instructions
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Soak the Rice: Begin by soaking the rice in water for 2 to 3 hours. This step is crucial as it softens the rice, making it easier to grind into a flour-like consistency. After soaking, drain the water completely and pat the rice dry with a clean cloth.
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Prepare the Rice Flour: In a food processor or grinder, grind the soaked rice into a coarse flour. The texture should resemble that of semolina, which is perfect for creating a delightful fritter.
-
Melt the Jaggery: In a small saucepan, melt the jaggery in 1/4 cup of water over low heat. Stir until fully dissolved, then set aside to cool slightly.
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Combine the Ingredients: In a large mixing bowl, combine the ground rice flour, cooked rice, melted jaggery, baking powder, cardamom powder, and lemon zest. Mix well until all ingredients are evenly incorporated, forming a dough-like consistency. The dough should be soft but not sticky, allowing you to shape it easily.
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Prepare the Kuzhi Paniyaram Pan: Heat a Kuzhi Paniyaram pan over medium heat. Add a few drops of sunflower oil into each cavity to ensure that the fritters do not stick.
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Shape the Fritters: Grease your palms with a little oil. Take small portions of the dough and form them into oval balls, then gently flatten them a bit to make patties. Place these shaped fritters into the preheated Kuzhi Paniyaram pan.
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Cooking the Ghila Pitha: Fry the fritters on medium heat until they turn golden brown and are cooked through, approximately 3-4 minutes on each side. Make sure to turn them carefully to ensure even cooking.
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Repeat the Process: Once the first batch is done, remove the Ghila Pitha from the pan and repeat the process with the remaining dough, adding more oil as needed.
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Serving Suggestions: Serve these delectable Ghila Pitha warm as a delightful tea-time snack or enjoy them as a sweet ending to a satisfying meal. They pair wonderfully with a cup of hot tea or coffee.
Final Thoughts
Ghila Pitha encapsulates the essence of Assamese culinary traditions with its sweet and aromatic flavors. The use of jaggery gives these fritters a unique depth, while the cardamom and lemon zest provide a fragrant twist that tantalizes the senses. Whether you are exploring Assamese cuisine for the first time or seeking a comforting snack, these sweetened rice fritters are sure to impress and satisfy. Enjoy the simplicity and joy of this delightful dish that reflects the warmth of home-cooked meals.
This recipe not only provides a taste of Assam but also connects you to the rich tapestry of Indian culinary traditions. Happy cooking!
