Share
The beloved sweet dish Tisi Pitha, also called Chikana ka Pittha, comes from the Indian state of Bihar. This is a traditional confectionery item that is appreciated for its beautiful combination of the inherent sweetness of jaggery and flaxseeds with a nutty flavour. The meal is preferred to be prepared during festivals and celebrations because of its unique tastes and the health benefits it has to offer.
Flaxseeds, also called "tisi" in Hindi, are the primary ingredient and are well-known for their high nutritional content. They are packed with fibre, omega-3 fatty acids, and other essential nutrients among them. Combining the inherent sweetness of jaggery with the concept of "food as medicine," Tisi Pitha promotes health and well-being with its carefully chosen components. To bring out the essence of Bihari cuisine in your kitchen, learn how to prepare Tisi Pitha step-by-step, from making the tasty stuffing to preparing the outer cover.
Ingredients
For the Outer Cover:
- 3 cups rice flour
- 2½ cups water (approx)
For the Stuffing:
- 1 cup flaxseeds (tisi/alsi)
- 1½ cups powdered jaggery
Making Process
Step 1: The outer cover, which serves as the dumpling wrapper, must be prepared first in order to make Tisi Pitha. A mainstay in many Indian homes, rice flour serves as the primary ingredient for the outer layer. Three cups of rice flour and roughly two and a half cups of water are the main ingredients needed for the dough. It's advisable to add water gradually because the amount can vary depending on the sort of rice flour you use. It's time to knead the dough after measuring the rice flour and water. Pour in the rice flour into a large bowl, gradually beating it with a spoon or your fingers with the water. Gently start kneading the mixture.
Step 2: The dough should be smooth and elastic after this, 5-7 minutes of the kneading process. Add a bit more water if the dough feels too dry or a little more rice flour if it's sticky. Once the dough has come to the right consistency, add a damp cloth and allow it to stand for 15 to 20 minutes.
Step 3: Flaxseeds, which are known for their health advantages, make up the majority of the stuffing for Tisi Pitha. First, prepare 1 cup of flaxseeds (you may use them whole or simply roast them for more flavour). Roasting the seeds enhances their inherent nuttiness and improves digestion, both of which are advantageous for nutrient absorption. Heat the flaxseeds in the pan with low to medium heat. They should be fragrant after roasting for 4–5 minutes, stirring constantly to avoid burning. Allow the seeds to cool slightly after roasting, then crush them into a coarse powder.
Image Credit: Adobe Stock
Step 4: The flaxseed filling then has to be sweetened. Using a mortar and pestle or a food processor, grind the 1.5 cups of jaggery. A traditional sweetener, jaggery is healthier than refined sugar since it contains iron and other minerals. In a bowl, combine the ground flaxseeds and powdered jaggery. Ensure that the mixture you finalise is smooth; it should be rich in flavour and nutty with a little sweetness on the filling. A pinch of cardamom powder or grated coconut, which goes well with the jaggery and flaxseeds, can be added to the stuffing if you'd like to make it even better.
Step 5: It's time to put the Tisi Pitha together now that the stuffing and outside cover are ready. The dough should first be divided into equal, little sections, ideally the size of a golf ball. Using a rolling pin or your palms, flatten a single portion of the dough into a tiny disc. It should not be thicker than about 1/4 inch if you can manage it. Put a spoonful of the flaxseed and jaggery stuffing in the middle of the round disc. Pinch the seams together to firmly seal the dumpling after carefully lifting the disc's edges to incorporate the stuffing. You can flatten them slightly to make them resemble a traditional dumpling or form them into a smooth ball.
Step 6: It's time to cook the dumplings after they've all been formed. To steam dumplings, arrange them in a steamer tray, but first, layer a bit of cloth to avoid sticking them together. The dumplings should be firm to the touch and turn slightly visible after 15 to 20 minutes of steaming over medium heat. The dumplings can also be boiled with some water in a large saucepan with help of some salt. Make sure the dumplings float to the top by gently dropping them into boiling water and cooking them for ten to twelve minutes. When they float, it means they are cooked through. After cooking, the dumplings are to be placed on the slotted spoon and drain any extra water. They are best served warm, so allow them to cool somewhat before serving.
Serving And Enjoying
Tisi Pitha should be served with the dumplings arranged on a lovely dish. Traditionally, to enhance their appearance, they can be topped with chopped nuts or crushed jaggery. To add even more sweetness, serve these dumplings with a side of warm jaggery syrup or a dollop of coconut. Tisi Pitha is a delicious dish that should be prepared on festive occasions because of its mixture of textures, which contains the nutty, sweet part as well as soft skin.
Image Credit: Adobe Stock
Tisi Pitha is a good example of Bihari food and the customs of the Bihari people. Preparing these flaxseed dumplings from scratch is very satisfying and gives you a chance to taste delightful flavours and get a glimpse into the tradition of those recipes. Tisi Pitha, which honours Bihar's rich culinary history, is sure to be a success with family and friends, whether it is served at a celebration or as a healthy dessert.
