Name: Keteli Pitha Recipe
Total time: 15 min
Yield: 4
Cuisine: Assamese

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Keteli pitha. A symphony of fragrant rice,  grated coconut and aromatic jaggery. Steamed in the lid of a kettle. Redolent of the earthy assam,  her lovely innocent people and the spirited exuberance of the bhogali bihu.

How to make Keteli Pitha Recipe

Maumita Paul Ghosh

Crawler

Assamese

<p>Keteli pitha. A symphony of fragrant rice,  grated coconut and aromatic jaggery. Steamed in the lid of a kettle. Redolent of the earthy assam,  her lovely innocent people and the spirited exuberance of the bhogali bihu.</p>

rice flour

coconut freshly grated

date palm jaggery finely chopped

Salt

Take a kettle,  fill it half with water and bring to a boil. 

step 1

Soak the rice for 2 hours,  allow the rice to dry over a newspaper or muslin cloth to drain any excess water.  grind the rice to a fine powder,  keep aside. 

step 2

Take the rice flour in a bowl,  add salt,  mix well. 

step 3

Splash a little water to the rice flour,  start mixing with your hand.  the texture of the dough should be crumbly and just damp enough.  splash water in small increments,  we dont want a wet batter here

step 4

A commonly used test for the texture of the dough is if you take a small portion in your palm and press it by closing your palm,  the dough should not squeeze out from between your fingers. 

step 5

Wrap the lid of the kettle as shown in the picture 3 with a damp muslin cloth. 

step 6

Spread a layer of the rice dough uniformly over the kettle lid (picture 4).  add 1 tbsp of freshly grated coconut on the rice dough,  followed by  tbsp of chopped jaggery. 

step 7

And finish it with another layer of rice dough (picture 6).  do not press it too hard. 

step 8

Wrap with another piece of damp muslin cloth,  put the lid back on over the boiling water. 

step 9

step 10

Carefully remove the lid from the kettle.  gently remove the outer muslin cloth.  use a sharp knife along the edges of the lid to un-mould the pitha.  

step 11

step 12

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