A torrent of memory flared up on me when I think about the Gheela/Ghila pitha and I behold the moment. Gheela pitha and Bihu are synonyms for that matter in Assamese celebrations an essential Assamese dessert recipe. The clear sky, blooming flowers, and light greenery are what I am enjoying right now here in Connecticut, while in my homeland Assam is preparing for our most whimsical festival Bohag Bihu and New year. A thousand miles apart from my home and my loved ones, I reminisce those yesteryears and thought of making Gheela Pitha. Unlike Xutuli pitha Gheela Pitha is easy to make with just 3 ingredients. Gheela pitha shape is inspired by a seed that children used to use as a toy. Flat and round shape gheela pitha is a ubiquitous dessert that you get to eat in an Assamese household especially in Bihu or any other special celebration.
Sweet Rice - 2 cups ( ideally new rice)
Regular rice powder - 4 tablespoons (I use store-bought rice powder)
Jaggery powder - 1.5 cups or you can add a bit more or less according to your sweet bud
Oil for frying you may use any cooking oil (Traditionally in Assamese cooking we use Mustard seed oil)
- Wash and soak rice for 2 to 3 hours or until when you touch the rice you feel the softness. Strain rice and spread it out on muslin cloth and let it dry for 2 to 3 hours.
- Now grind the rice into a fine powder and sieve well so that no grainy feel is left.
- Now mix the ground rice and rice powder with gur or jaggery in a wide bowl.
- Make a dough. Sprinkle little water careful to not put all the water at once otherwise, it will be difficult to make the dough, see if you require more water later. Make the dough soft.
- Make small balls from the dough one by one and flatten them.
- Now put the gas on medium flame and place a pan and pour the oil. Once it gets hot start frying the pithas until it gets golden brown. Usually, the outside is crisp and the inside is soft.
- Serve hot with a cup of tea or milk or your favorite drink or you can have it on its own.