To begin making Assamese Style Ghila Pitha Recipe, soak the rice in water for 2 to 3 hours. Once soaked, drain the water completely and pat dry.

Grind the rice into a flour like mixture, it will be a little coarse.

Melt the jaggery in 1/4 cup of water and keep aside.

In a large mixing bowl, combine the ground rice flour along with the cooked rice, jaggery water, baking powder, cardamom powder, lemon zest and baking powder.

Form a dough like consistency to make Ghila Pitha. The dough should not be too hard not too soft, just enough to hold and put in a kuzhi paniyaram pan.

Heat a Kuzhi Paniyaram pan and add a few drops of oil into each one of the cavities. 

Grease your palms with oil and form small oval balls. Flatten the Ghila Pitha a little and place them in the kuzhi paniyaram pan. Fry on both sides initially on medium flame until cooked through and also golden brown from all sides.

Once done, remove the Ghila Pitha from the pan and proceed the same way with the remaining batter.

Serve the Ghila Pitha as a tea time snack or as a dessert after a good lunch.