Winter is the season for Pithas in Assam, as the festivals start from October that continues till April with the most significant regional festival called Bihu. And any festival in Assam is incomplete without Pithas. So, as promised, here I bring another variant of Pitha called Puli Pitha or Anguli Pitha. “Anguli” in Assamese means “finger”. As the shape bears a resemblance to a finger, it is also known as “Anguli Pitha” locally. Typically made from rice flour and generously topped with a variety of dry fruits, this Pitha is served as a dessert. Try this gooey lip-smacking regional delicacy for your next festive dinner party to leave a mark and surprise the guests. Also, if you missed the previous posts on Pithas, click here to check now.

Ingredients:
Rice flour: 2 cups (1 cup rice would make 2 cups of flour)
Milk: 1 litre
Sugar: Half cup (white/brown)
Green cardamom: 2 pods
Dry fruits: A handful of each
(Chopped Cashew nuts, Almonds, Raisins, Dates)
Hot water: To make the dough

Preparation: 45 minutes to an hour, serves 4-5 persons.

Step 1: Wash and soak the rice in water for 3-4 hours. Strain the water and grind into fine flour. Use a sieve to extract the granules from the flour and keep it aside.

Step 2: In a saucepan (or pot) start boiling the milk. As soon as the milk is boiled lower the flame and add sugar, cardamom pods and let it simmer. Keep stirring continuously with a spatula to avoid spilling. The continuous simmering of milk will bring the cream on top, occasionally collect the layer of cream that is sticking on sides and keep mixing it with the milk.

Step 3: While the milk is simmering, start making the dough for the Pithas. Keep one tablespoon rice flour separately for later and take rest of the rice flour in a bowl and mix a pinch salt with it. Add hot water (approx. 1/4th of a cup or as required) and mix it well with the help of a spoon. Then once it comes to a bearable temperature, use your hand to make the dough.

Step 4: Now take a little portion from the dough and make small balls from it. Then gently roll it between your palms and give an elliptical shape of 1.5 to 2 inches (or for reference make it exactly the size of the little finger). Once done, drop the Pithas into the boiling milk one by one followed by the dry fruits. Keep some dry fruits aside for later to garnish while serving.

Step 5: Gently keep stirring the milk and the Pithas for another 15-20 minutes. By this time, the milk must have reduced and become slightly thick. Now add the rice flour kept separately in the milk while stirring it. After 2-3 minutes once you get a creamy consistency, turn the gas off.

Garnish with some more dry fruits and let it cool down. Serve it lukewarm or when it comes to normal room temperature.

Please keep following my blog to know about more authentic savouries of Northeast India and leave your feedback in the comment section about your thoughts on this blog or if you want me to cover on anything specifically. That would really help me to improve on what I am doing and don’t forget to share with your crazy foodie friends, cheers!