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Ghila Pitha Recipe

Ghila Pitha Recipe

Ghila Pitha Recipe is a beloved Assamese snack prepared with rice flour, jaggery, and a few simple ingredients. Traditionally made during festivals such as Bihu, Ghila Pitha holds a special place in Assamese cuisine and culture.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 Pithas
Course: Dessert, Snack
Cuisine: Indian
Calories: 140
Ingredients Equipment Method Video Notes

Ingredients
  

For the Dough
  • 2 cups rice flour
  • 1 cup grated jaggery
  • ¾ cup water
  • ¼ teaspoon cardamom powder
  • Pinch of salt
For Frying
  • Oil or ghee for deep frying

Equipment

  • Mixing bowl
  • Saucepan
  • Deep frying pan or kadai
  • Slotted spoon
  • Measuring cups
  • Kitchen towel

Method
 

Step 1: Prepare the Jaggery Syrup
  1. Add the jaggery and water to a saucepan and heat gently until the jaggery completely dissolves. Strain the mixture if necessary to remove impurities, then allow it to cool slightly before using.
    Simple Ghila Pitha Recipe Step (1)
Step 2: Make the Dough
  1. Place the rice flour, cardamom powder, and salt in a mixing bowl. Gradually pour in the warm jaggery syrup while mixing continuously until a soft dough forms that can easily be shaped by hand.
    Simple Ghila Pitha Recipe Step (6)
Step 3: Rest the Dough
  1. Cover the dough and allow it to rest for about 10–15 minutes. This helps the rice flour absorb moisture evenly and makes shaping the pithas much easier.
    Simple Ghila Pitha Recipe Step (5)
Step 4: Shape the Pithas
  1. Take small portions of dough and roll them into smooth balls. Flatten each ball slightly to create thick round discs, which is the traditional shape of Ghila Pitha.
    Simple Ghila Pitha Recipe Step (4)
Step 5: Fry Until Golden
  1. Heat oil or ghee in a deep kadai over medium heat and carefully add the prepared pithas. Fry a few at a time, turning occasionally, until they become evenly golden brown on all sides.
    Simple Ghila Pitha Recipe Step (3)
Step 6: Drain and Serve
  1. Remove the fried pithas using a slotted spoon and place them on a kitchen towel to drain excess oil. Allow them to cool slightly before serving warm or at room temperature.
    Simple Ghila Pitha Recipe Step (2)

Video

Notes

  • Use fresh rice flour for the best texture and flavor.
  • Ensure the jaggery dissolves completely before mixing.
  • The dough should be soft but not sticky.
  • Fry over medium heat to ensure even cooking.
  • Avoid overcrowding the pan while frying.
  • Let the dough rest before shaping.
  • Use good-quality jaggery for authentic taste.
  • Drain excess oil properly after frying.