Assamese Style Ghila Pitha Recipe (Sweetened Rice Fritters Recipe)

Archana's Kitchen
Assamese Style Ghila Pitha Recipe (Sweetened Rice Fritters Recipe)
864 ratings.

Assamese Style Ghila Pitha Recipe (Rice Fritters Recipe) is a wonderful snack or a dessert that is lightly sweetened with jaggery and flavored with cardamom made in rice batter. The addition of cardamom and lemon rind is a twist with our experimentation, to enhance the flavor of the dish.

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

If you are looking for more Assamese Recipes here are some: 

  1. Aloo Konir Dom Recipe (Assamese Egg & Potato Curry)
  2. Sandah Guri Recipe (Assamese Roasted Rice Flour Porridge)
  3. Assamese Sweet Kordoi Recipe

Cuisine: Assamese
Course: Snack
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 2 cups Rice , soaked in water
  • 2 tablespoons Cooked rice , to help bind
  • 1/2 cup Jaggery
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 1 teaspoon Lemon zest
  • 1/2 teaspoon Baking powder
  • Cooking oil , for cooking

How to make Assamese Style Ghila Pitha Recipe (Sweetened Rice Fritters Recipe)

  1. 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.

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

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

  4. 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.

  5. 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.

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

  7. 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.

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

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

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Last Modified On Monday, 10 July 2017 09:02
     
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