Time simply passes quickly and we continue going for it. It's been a year that I have shared my past post of Makar Sankranti and the ideal opportunity for making cheer is here once more when individuals are elated on commending the main gather celebration of the year. A year ago I had posted Tekeli pitha of Assam and this time once more, I need to impart to you another colorful Assamese pitha from the fortune of flavors in Northeast India.
Magh bihu or bhogali bihu, the celebration of devouring in Assam which harmonizes with Lohri, Poush parbon, makar sankranti, uttarayan, pongal or bhogi somewhere else in India is a huge collect celebration that really characterizes assamese culture, and above all characterizes what is the issue here. The 3-7 days devouring spectacle begins immediately with the supper feast known as Uruka or the intricate supper spread containing aloo pitika, daali, bhaji, khar, mas (fish), mangkho(meat) and payokh( rice pudding), which is completely cooked with kindling in the midst of get together of more distant family individuals, family members or companions. The fun before fire, before the food being prepared, the smell and comfortable warmth of kindling, in the midst of singing and moving is the thing that makes the celebration so appealing. The mejis or bhelaghars which are the straw or cover cabins made for the event are copied promptly toward the beginning of the day subsequent to washing up to offer petitions to fire god. In the wake of consuming of mejis, another round of daylong devouring beginnings with the jolpaan or breakfast, which clearly must be an imperative piece of the customary
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assamese bhogali bihu platter including a collection of pitha(s) like until pitha, ghila pitha, laru, sitol pitha, hurum, akhoi, doi, gur, seera and parcel more. Since the majority of them are sweet, they are here and there went with exquisite hotcakes, puri bhaji, flavorful gujiyas or samosas. Anyway the star of this platter which is the most significant of all and which vouches for one of the numerous uniqueness of assamese food is the Til pitha.
These pithas are extremely well known here in Assam, and can be figured out any time round the year, and is a quintessential part of Assamese bihu platter that are served alongside different desserts and pithas for devouring. It is a sort of sweet dry rice flapjack which is thoroughly oil free, arranged from a kind of glutinous rice called bora saul in Assam (an exceptional rice assortment accessible in Assam, upper east India and Bangladesh), where in the grounded rice is moved around sesame seeds or some of the time coconut filling improved and seasoned with jaggery. This rice based dessert shop is one of the best sweet accessible in India and world and setting up these pithas require able hands as moving of this hotcake requires imaginative astuteness. These pithas have a remarkable and intriguing surface which is crunchy, fresh and minimal chewy on external that supplement with its damp, crunchy, sweet filling inside. The flavor of it marginally fluctuates from newly set up to the stuffed or put away ones for example the freshness diminishes step by step when you save it for a few days. Notwithstanding, it tastes extraordinary in the two structures and you are never going to fail to remember it once you have it. An until pitha with a hot cup of tea is sufficient to satisfy you and invigorated whenever. Since the conventional type of until pitha is set up with until ( sesame seeds ) and gur ( jaggery ) as stuffing, the name of this dish came to be known as until pitha yet entertainingly the coconut adaptation is additionally called Til pitha😊.
This is one of my most loved pithas, so insane thoughts do run in my psyche for filling this pitha with anything that I might want and you may likewise permit your creative mind to fill it inside with simply any stuffing that you find reasonable remembering that the filling ought not be too sodden to even consider severing or disintegrate the rice flapjacks. I have attempted with various elements for stuffing like nolen gur (date palm jaggery), coconut, khoya/mawa, orange seasoned carrots, improved container gourd and the ultimate result was truly not awful. Normally these until pithas are somewhat sweet with solid fillings inside, however for some foodie like us, wellbeing consistently takes a secondary lounge with regards to appreciating the flavor of anything so my fillings are minimal hefty on the sweet side.
Until pithas are constantly cherished and delighted in my family and since it is a serious sound choice, there are no blame or laments. Along these lines, give this a shot in any event once who haven't yet and it is without a doubt going to win your heart. I think I left you over-burden… not hauling it more… lets leap to the formula below👇
Formula:
Fixings :
1. For Rice coat :
A) Sticky Rice ( Assamese bora saul/Bengali birun chaal or Manipuri dark rice (finely grounded ) or any type of tacky rice – 500 gms
2. For fillings : ( Vegans can skirt the utilization of khoya in stuffing )
A) For Khoya filling :
I) Khoya/mawa – 1/2 cup
ii) Coconut (ground) – 1/2 cup
iii) Date palm jaggery (nolen gur/khejur gur) – 1 to 1&1/2 tbsp
B) For Orange seasoned filling :
I) Orange mash – 1 orange
ii) Orange zing - 1/fourth tsp
iii) Carrot (ground) – 2 tbs
iv) Coconut (ground) – 2 tbs
v) Sugar – 4 tsp appxly. as per the pleasantness of the orange.
C) For Bottle gourd halwa filling :
I) Finely hacked Bottle Gourd/lauki/lao – 1and1/2 cup
ii) Sugar – 2 tbs
iii) Coconut (ground) – 1/2 cup
iv) Khoya – 1 tbs
v) Rose water – 1/2 tsp
Arrangement :
1. For Rice coat :
I) Soak the bora saul or tacky rice in water for 4-5 hours or over night.
ii) Drain the water totally and let it dry for 30 to 60 mins by spreading it over a piece of paper.
iii) After the rice is dried, granulate it in a processor into a fine powder.
Note: The way in to an ideal pitha principally includes two things, one is the dampness of the ground rice and another is the temperature of the tawa/skillet while making your pithas.
To check if your rice powder is awesome, take a modest quantity of the powder in your palm and press it tenderly to make a bunch. On the off chance that the bunch doesn't disintegrate back when you discharge it from your palm, at that point your flour is alright else you need to sprinkle not many drops of water to make it minimal sodden.
iv) After your rice powder is prepared, press it a little and store it in a compartment covered with a wet material and close the top firmly so the dampness is held in the flour till you use it for making pithas.
Happy Cooking
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