Follow these steps for perfect results
Cooked rice
Jaggery
melted
Rice
soaked
Sunflower Oil
for cooking
Baking Powder
Cardamom Powder
Lemon Zest
Soak rice in water for 2-3 hours.
Drain the soaked rice and pat dry.
Grind the rice into a slightly coarse flour.
Melt jaggery in 1/4 cup of water and set aside.
In a large bowl, combine rice flour, cooked rice, jaggery water, baking powder, cardamom powder, and lemon zest.
Mix to form a dough with a medium consistency.
Heat a Kuzhi Paniyaram pan and add a few drops of oil into each cavity.
Grease palms with oil and form small oval balls from the dough.
Slightly flatten the Ghila Pitha and place them in the pan.
Fry on medium flame until golden brown and cooked through on both sides.
Remove from pan and repeat with remaining batter.
Serve as a snack or dessert.
Expert advice for the best results
Ensure the rice is completely dry before grinding to avoid a sticky batter.
Adjust the amount of jaggery according to your preference for sweetness.
Everything you need to know before you start
10 mins
Batter can be made ahead and stored in the refrigerator for a day.
Serve warm on a plate, garnished with a sprinkle of cardamom powder.
Serve hot with tea or coffee.
Enjoy as a festive treat during Bihu.
Enhances the regional authenticity.
Discover the story behind this recipe
A traditional sweet dish often made during festivals and special occasions.
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