Tel Pitha Recipe

Explore the Tel Pitha masterpiece! With our simple recipe, indulge in Assam’s cultural charm at home. Get ready for a crispy and delectable treat that will leave you satisfied. Don’t wait any longer – give it a try today!

About Tel Pitha Recipe: A Glimpse into Assamese Culinary Heritage

Tel Pitha holds a special place in the hearts of the Assamese people. It is traditionally prepared during the Bihu festival, which marks the Assamese New Year and the harvest season. The name “Tel Pitha” translates to “oil rice cake,” reflecting its method of preparation.

This sweet treat is made from rice flour, jaggery (unrefined cane sugar), and sesame seeds, ingredients that are commonly found in Assamese households. The process of making Tel Pitha is often a communal activity, bringing families together in the kitchen to celebrate and enjoy this delicious dessert.

Why You’ll Love This Tel Pitha Recipe

Authentic Flavor and Tradition

This Tel Pitha recipe brings the authentic taste of Assamese cuisine to your home. It is perfect for those who appreciate traditional recipes and want to explore the rich culinary heritage of India. The combination of rice flour, jaggery, and sesame seeds creates a unique flavor profile that is both nostalgic and delightful.

Simple and Fun to Make

Despite its rich cultural background, Tel Pitha is surprisingly easy to prepare. The ingredients are simple and readily available, and the steps are straightforward, making it an enjoyable recipe for both novice and experienced cooks. It’s also a great way to involve children in the kitchen, teaching them about different cultures and culinary traditions.

Perfect for Celebrations

Tel Pitha is an excellent addition to any festive menu. Whether you’re celebrating a cultural festival, hosting a party, or just craving something sweet, this recipe is sure to be a hit. Its crispy texture and sweet filling make it a crowd-pleaser that can be enjoyed by people of all ages.

Ingredients: Tel pitha recipe

To make this delicious Tel Pitha, you will need the following ingredients:

For the Pitha:

– 2 cups rice flour

– 1 cup jaggery, grated

– 1/2 cup sesame seeds

– 1/2 teaspoon cardamom powder

– 1/4 teaspoon salt

– Water, as needed

For Frying:

– 2 cup vegetable oil

Kitchen Equipment Needed

– Mixing bowls

– Whisk

– Frying pan or deep fryer

– Slotted spoon

– Measuring cups and spoons

– Spatula

– Kitchen towel or paper towels

Step-by-Step Directions

1. Prepare the Dough

1. Mix Rice Flour and Salt: In a large mixing bowl, combine the rice flour and salt.Thoroughly combine the ingredients to guarantee even distribution of salt.

2. Add Water Gradually: Gradually add water to the rice flour mixture, stirring continuously to form a smooth and thick batter.The texture ought to resemble that of pancake batter..

3. Add Sesame Seeds and Jaggery: Fold in the sesame seeds, grated jaggery, and cardamom powder. Mix until the jaggery is well incorporated into the batter. Let the batter rest for 15-20 minutes to allow the flavors to meld together.

2. Fry the Pitha

1. Heat the Oil: In a frying pan or deep fryer, heat the mustard oil over medium heat until it reaches about 350°F (175°C). You can test the oil’s temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.

2. Shape the Pithas: Using a spoon or your hands, take small portions of the batter and shape them into small, flat discs. Be careful not to make them too thick, as they need to cook evenly.

3. Fry Until Golden Brown: Carefully place the shaped pithas into the hot oil. Make sure not to overcrowd the pan and fry them in batches.. Fry until they are golden brown and crispy, turning occasionally to ensure even cooking.

4. Drain Excess Oil: Using a slotted spoon, remove the pithas from the oil and place them on a kitchen towel or paper towels to drain any excess oil.

3. Serve the Tel Pitha

1. Cool Slightly: Allow the Tel Pitha to cool slightly before serving. This helps them firm up and enhances their crispy texture.

2. Serve Warm: Tel Pitha is best enjoyed warm, but it can also be served at room temperature. Pair it with a cup of tea or coffee for a delightful snack.

Tips and Variations

Recipe Tips

– Use Fresh Ingredients: Fresh rice flour and good-quality jaggery will yield the best results. Ensure your sesame seeds are fresh and not rancid.

– Consistent Batter: Make sure the batter is of a consistent, thick pourable texture to ensure even frying and crispy pithas.

Variations

– Nutty Twist: Add finely chopped nuts like almonds or cashews to the batter for an extra crunch and nutty flavor.

– Coconut Pitha: Mix in some grated coconut along with the jaggery for a different texture and flavor profile.

– Spiced Pitha: Add a pinch of ginger powder or cinnamon for a spiced version of Tel Pitha.

How to Store Leftovers

Store any leftover Tel Pitha in an airtight container at room temperature for up to 2 days. To extend their storage period, keep them refrigerated for a maximum of one week. To reheat, simply warm them in a microwave or an oven to regain their crispiness. However, Tel Pitha is best enjoyed fresh for the ultimate texture and flavor.

Serving Suggestions

Tel Pitha pairs wonderfully with a hot cup of Assam tea or Indian masala chai. For a festive platter, serve it alongside other traditional sweets like narikolor laru (coconut laddoos) and tilor laru (sesame seed balls). The combination of different textures and flavors will create a delightful and authentic Assamese dessert experience.

Final remarks

We hope you enjoy making and savoring this traditional Assamese Tel Pitha recipe. It’s a delightful way to bring a piece of Assam into your home and share it with your loved ones. If you loved this recipe, please share it with your friends and family.Remember to subscribe to our blog for additional tasty recipes and culinary advice.. Happy cooking!

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