In Assam, people celebrate Magh Bihu or Bhogali Bihu by lighting bonfires and enjoying traditional meals, including pithas. Assamese pithas are rice based sweets that are simple, healthy, and closely connected to Assamese culture and village life.
Narikal pitha is similar to til pitha. Here, the stuffing is made using grated coconut and roasted and mixed with sugar to prepare the filling.
The main ingredient of this pitha is til (black sesame seeds). The sesame seeds are roasted and mixed with jaggery to prepare the filling. Another ingredient is bora saul (sticky rice), which is spread thinly on a hot pan. The filling is placed on it, and then it is gently rolled to form the pitha.
This pitha is made with rice powder, grated coconut, and sugar. The mixture is filled into bamboo tubes and roasted over a fire. The bamboo gives it a smoky and natural flavour.
Ghila pitha, also known as Tel pitha, is made by grinding sticky bora rice into a thick paste and mixing it with jaggery. Using a spoon, small round shapes are made and deep fried in mustard oil until golden brown. It is crispy on the outside and soft on the inside.
Tekeli pitha is a favourite dish among Assamese people. It is made by preparing a batter of bora saul (sticky rice) and filling it with coconut and sugar. The pitha is then steamed in a traditional pot covered with a cloth and lid, which makes it soft and fluffy.
This is a fried pitha, which Assamese people eat on regular days as well. It is made by preparing a rice flour dough and filling it with a mixture of coconut and sugar. The dough is then shaped into beautiful twisted or half-moon designs and fried until cooked.
Jeng Pitha is prepared with rice powder, grated coconut, and sugar. The mixture is spread by hand on a flat non stick pan or tawa and cooked over a medium-low flame until done.