Make traditional Bhapa Pitha this Mother's Day

• Chef Ranjan Majumdar shares a recipe for Bhapa Pitha
• The dish uses rice flour, jaggery and roasted coconut
• Try this comforting sweet treat this Mother's Day

This Mother’s Day, try Bhapa Pitha, made from freshly ground rice flour, warm jaggery, and roasted coconut. Made using newly harvested rice and jaggery from fresh sugarcane, this traditional dish is both

nourishing and comforting, while the coconut adds warmth and energy.

Once steamed, pithas have a soft, fragrant interior, perfect when you’re craving something sweet yet wholesome. The delicate sweetness of jaggery provides warmth from within, while the coconut adds a rich, nutty flavour. Pitha is often associated with nostalgia, evoking memories and a sense of simplicity.

Chef Ranjan Majumdar, Executive Chef, Mayfair Spring Valley Resort, Guwahati, shares the recipe for Bhapa Pitha:

Bhapa Pitha

Ingredients:
White rice – 240 g
Freshly scraped coconut – 100 g
Jaggery powder – 40 g
Cardamom powder – 5 g
Salt – 5 g

Cooking Instructions:
Wash the rice thoroughly, drain, and spread it on a tray to dry. Then grind it into a fine powder and sieve it.
Dry roast the sieved powder over medium heat until it emits a sweet fragrance. Do not over-roast or let it turn brown.
Transfer the powder to a large mixing bowl and add salt.
Boil sufficient water and, using the boiling water, knead the mixture into a semi-soft dough. (Use only boiling water for best results.)
Cover and set aside for 15 minutes.
Meanwhile, prepare the stuffing by dry roasting the scraped coconut over medium-low heat for a few minutes to enhance its flavour.
Add jaggery and cardamom powder, and mix well until the jaggery melts completely.
Stir again until well combined. The stuffing is ready, remove from heat.
Take a lemon-sized portion of the dough.
Flatten it into a small patty, create a cavity, and fill it with 1 tablespoon of the coconut mixture. Fold and shape it like a gujiya (traditional style). Alternatively, you can use a mould for different shapes.
You can also make pithas without stuffing if preferred.
Place the prepared pithas in a steamer.
Cover and steam for about 20 minutes.
Transfer the steamed pithas to a colander and pour some cold water over them to prevent sticking.