Akanksha Khatri
Xutuli Pitha is an Assamese sweet dish that is especially made during the Bihu festival. Chef Akanksha Khatri brings thi ... Read More
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
dessert
Difficulty
MEDIUM
For Xutuli Pitha
1 cup rice flour
½ cup refined flour
½ cup jaggery
For stuffing
1 cup black sesame seeds
1 cup jaggery powder
In a pan, warm some water, chop palm jaggery and add in warm water.
In a bowl add rice flour, refined flour and add melted jaggery gradually to make a soft dough.
Roast black sesame seeds in a pan. Take it off the flame and let cool it down. Grind the roasted seeds into a powder.
In a bowl, make the filling by mixing powdered black sesame seeds and jaggery powder.
Now divide the dough into small portions.
Flatten the disc using your hands and make it to a poori size.
Place 1 tbsp of the filling in the rolled-out dough and fold it.
Now, heat oil in a kadai and fry all the pithas till golden brown in colour.
Garnish with toasted coconut.
The name Xutuli is derived from the traditional musical instrument with the same name, that is shaped like half-moon. The sesame seeds filling is made for the harvest festivals and also during winters as sesame seeds are rich in fibre and helps blood formation. Pithas are also made with vegetables which are popular in West Bengal and Kerala.
Xutuli pitha is both little sweet and a little nutty in taste also very light on the tummy making it a great tea time snack.
