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Sabrina Yasmin
Pitha is very popular snacks of Assam and other Northeast states of India. They are primarily made with rice flour stuffed with some coconut jaggery mixture during winter season . There are different varieties of pitha according to the ingredients and cooking techniques. Today I am sharing Bhapa Pitha which is a popular sweet steamed snack enjoyed specially during winter morning. I slightly twisted the recipe using beetroot to give a nice colour and also added a special chutney made with pineapple and fresh coconut.
Looks nice.
Peel the beetroot, cut into small chunks and put in a blender.
Blend with little water.
Strain through a fine sieve and reserve the juice.
Mix rice flour with salt in a bowl.
Add 1/2 cup of beetroot juice gradually with the rice flour mixture, mixing it well with each addition.
Mix well so that all flour become moist and crumbly. Keep aside for 10 minutes.
Pass the mixture through a medium sieve to get even and breadcrumb consistency.
Meanwhile for Jaggery and coconut stuffing, grate Jaggery to coarse crumb. If you are using fresh shredded coconut, then just mix well with Jaggery.
If you are using packet shredded coconut, mix it with grated Jaggery and put the mixture in medium heat on a frying pan. Add water if required. This will make the coconut soft.
Keep aside to use as filling for the pitha.
Soak a cheese cloth in water and squeeze the excess water before using the cloth. Repeat the process each time you steam one pitta.
Place a steamer with sufficient water in the stove top to boil.
I used small ceramic cups for my pitha. Fill the inside of the cup with rice flour mix, add jaggery coconut mix in middle (make sure you put sufficient amount) add another layer of flour mix on top. Pat the mix to nicely fit in the cup.
Once the water of steamer is boiling, cover the cup with the damp cheese cloth, carefully flip over the cup and place it on top of steamer.
After 15/20 sec carefully unfold top of the cheese cloth and take the cup off carefully. The pitha should still hold the shape.
Fold the cheese cloth and then close the lid of the steamer . Steam for about 10 minutes.
Once done, carefully place the pitha on a plate, unwrapping the cheese cloth.
Repeat the procedure for next pitha.
for Coconut Pineapple chutney,Put pineapple cubes in a non-stick frying pan with brown sugar and salt. Also add shredded coconut during cooking.
When sugar is close to caramelisation add the shredded coconut and cook till the pineapple is caramelised on the outside. Set aside.
For Chilli Caramel place sugar with 1 tbsp of water in a small saucepan over medium heat.
Add chilli flakes to sugar when caramelising.
Once the caramel is a deep amber colour, start adding the cream in small additions and whisking consistently.
Once all the cream is incorporated add cubes of butter and whisk until melted. Stir in salt and then transfer to a cup for serving.
To serve, put the Pitha in the middle of a dessert dish spreading the coconut pineapple chutney all around it.
Add some mint leaves. Drizzle the warm caramel sauce generously before eating.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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