Government of India
Narikol Pitha
Narikol Pitha is a scrumptious snack prepared on the occasion of Magh Bihu in Assam. The delicate combination of a crispy outer shell of rice-flour and a soft and sweet filling of coconut makes this Pitha an irresistible snack.
| Cuisine: | Assamese |
| Total time: | 40 mins |
| Preparation time: | 15 mins |
| Cooking time: | 25 mins |
| Makes: | 10 Pithas |
Ingredients
| 2 cups: | Rice-flour (Traditionally, flour of the Bora variety of rice is used; in the absence of it, any locally available sticky variety of rice can be used; the use of a sticky variety of rice is important, because the binding quality of such rice is crucial for the Pithas to form.) |
| 150 grams: | Gur or jaggery or Sugar |
| 100 grams: | Grated coconut |
Water as required
Directions
Preparing the rice-flour
- Keep 2 cups of rice soaked in a large bowl of water for 4 to 5 hours.
- Drain the water and spread the wet rice on a newspaper or a dry cloth and let it dry.
- When the rice is partly dry (it is important that rice contains some moisture), add it to a grinder and prepare a fine powder.
- Remove the flour from the grinder and sieve it to get an even finer flour.
- Transfer the flour to a vessel. Press the flour into the vessel with your palms (so that it is tightly packed) and cover it with a wet cloth (to retain the moisture). Set aside.
Preparing the filling
- Mix the grated coconut with the sugar or gur.
- Heat a pan and stir the coconut mixture over a low flame till the sugar or gur blends with the coconut to produce a sticky texture.
- Switch off the flame when the mixture starts releasing its aroma and attains a slightly brownish colour.
Preparing the Pithas
- Heat a wide tawa. Spread the rice-flour on the tawa in the shape of circular disks.
- Add the coconut filling to the centre of the disk (in a long line).
- Wait for the layer of flour to get firm (it will only take a few seconds). Now fold the sides of the disk (so that it holds the filling in the middle), using a turner spatula.
- Flip the rolled Pitha. Wait for a few seconds. The Pitha is done.
- Keep the Pitha at the edge of the tawa for a while, as you prepare more Pithas.
- Repeat the process outlined above (to make more Pithas).
The Pithas can be stored to about 10 days in an airtight container. Enjoy with a hot cup to tea!
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