Recipe

Gourd Dumplings in Syrup (Lau Pitha)

26 Aug

Traditional Assamese Bihu preparations
Photo Source: Google Images

Bihu Greetings!
I take immense pleasure in introducing today in my blog, Sharmin Pasha of Assamese Cuisine and Recipes, she  shares here  two of her amazing recipes on the occasion of Bihu. 
 
Sharmin Pasha, a food writer, needs no introduction, she is passionate about Assamese Cuisine, although she resides in far away Dubai, her contribution and love continues unabated. She is a regular columnist at our local daily, The Assam Tribune and the Creator and Founder of Assamese Cuisines and Recipes. She shares here today, two simple Assamese Pitha or Assamese Sweet Meat preparations but both recipes are easy and can be cooked in any kitchen, around the world. Also the recipes are gluten free, so that is an added bonus. Without further ado here's Sharmin Pasha...

Sharmin Pasha

Bihu Festivities
Photo Source: Google Images

Assam celebrates three Bihus; all three Bihus are associated with the agricultural cycle of the region. However, Bohaag Bihu, is the most popular festival and celebrated around mid April. 
 
Bohaag, is the first month, according to Assamese calendar. Hence it is also celebrated as the New Year, in Assam. This traditional Assamese New Year also signals the onset of spring and the start of the fresh harvest season.
 
Bohaag Bihu is also known as Rongaali Bihu (‘Rong’ meaning gaiety in Assamese), as it is celebrated with joy and merriment across the state, irrespective of class or creed. It is mainly observed for three days, but celebrations last a full week. 
 
Traditional delicacies, made of rice, rice flour, jaggery, sesame and coconut etc, are made to celebrate the successful harvest and the abundance of crops. These snacks are an integral part of the Bihu celebrations. People visit relatives and friends to exchange greetings and Bihu delicacies.

Ingredients:

  • 1 medium bottle gourd 
  • ½ cup rice flour 
  • 1 tbsp castor sugar
  • 1 cup jaggery
  • 1 cup water
  • 2 cardamom pods, lightly crushed
  • Vegetable oil or mustard oil ,for frying

Method:

  • To make jaggery syrup, combine jaggery, cardamom pods and water, in a large saucepan over low 
  • heat. Cook, stirring for five minutes or until jaggery dissolves. 
  • Remove and strain to remove impurities. Then heat it up again and keep warm. 
  • To make the dumplings, wash, peel and grate the bottle gourd. Squeeze to remove excess water. 
  • Steam the grated gourd until cooked. Remove and mash to a smooth puree.
  • Combine the steamed gourd, sugar and pinch of salt in a large bowl. 
  • Add rice flour, a little at a time and mix lightly until a soft dough forms. Add extra flour only if needed.
  • Divide mixture into 8 portions and roll each portion into oval shapes. 
  • Heat the oil in a deep pan or wok, over medium heat
  • Fry the dumplings, over low heat, until golden brown and cooked through. 
  • Carefully remove the dumplings with a slotted spoon and drain on kitchen paper.
  • Place dumplings in the syrup and allow them to soak for at a few hours
  • Serve with tea.
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About Sharmin Pasha

Sharmin Pasha, a food writer, needs no introduction, she is passionate about Assamese Cuisine, although she resides in far away Dubai, her contribution and love continues unabated. She is a regular columnist at our local daily, The Assam Tribune and the Creator and Founder of Assamese Cuisines and Recipes. She shares here today, two simple Assamese Pitha or Assamese Sweet Meat preparations but both recipes are easy and can be cooked in any kitchen, around the world. Also the recipes are gluten free, so that is an added bonus. Without further ado here's Sharmin Pasha...

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