Check out the recipe of popular sweet snack yummy fried tel pitha or ghila pitha or bor pitha from Assam. Know how to make tel pitha or sweet pancakes in a very easy way below.
In winter, we love to eat various types of Pitha. Even we have a celebration here, named ‘Poush Parbon’ which occurs during this time. And this celebration is so nostalgic for every Bengali people out there. My grandma used to cook so any varieties of pitha in that particular day and we all used to enjoy it. Nowadays celebrating the day is not possible always but still my mom and I try to cook few every winter to carry on the tradition. 🙂
Well, this recipe is very easy though and not so hocus-pocus. It takes very minimal ingredients and you can cook it very quickly and easily. Moreover, you can eat it hot as well as cold or in normal temperature. During winter, it stays fresh too for 4-5 days easily even if you keep it outside freeze.
You can use desiccated coconut or fresh coconut. And you can skip it too. But, I love it when I taste coconut in it. You can make it in various shapes you desire. This is deep fried so you can soak the extra oil wth the help of tissue papers after frying. I prefer them eating when they are hot. So, If I eat them later, I microwave them for 10 seconds.
So guys try it out and let me know if you will like it. Happy new year in advance. 🙂
- 2 cups rice flour
- 1 cup sooji or semolina
- 1 cup all-purpose plain flour
- 1 and1/2 cup sugar
- ½ tsp fennel seed or Saunf
- ½ cup desiccated coconut
- 2-3 powdered cardamom
- a pinch of salt
- water enough to make a thick batter
- Refined white oil to deep fry
- Mix all the ingredients together very well.
- Mix 1 cup or little more water so that you can get a thick batter.
- The texture of the mixture should be of such consistency so that you can make round Pitha.
- It should not be watery. Now take a deep pan and heat enough oil to deep fry.
- Take a deep spoon and with each serving add batter to the oil and fry them well.
- You have to fry them well from both sides till they become golden brown.
- Keep lower-medium flame. Serve them hot or eat later.