The pitha platter of Bihu Festival is incomplete without a stack of Xukan Pitha (Xukan means ‘dry’ in Assamese). This classic encrusted and stuffed pitha is made with Bora Saul (Sticky rice or Glutinous Rice) which is also known as Narikol (Coconut) Pitha or Til (Sesame Seeds) Pitha, named after the ingredients of its fillings. The advantage of this pitha is, you can store it in an airtight container for 10-15 days relatively in a cool place or refrigerator and eat it later. It is mildly sweet with a crusty outer layer that will crumble in your mouth just as you bite into it, and I bet you won’t find it anywhere else except Northeast India! Check this out!

Ingredients:
Sticky rice flour: Soak 2 cups of sticky rice for a couple of hours. Strain the water and grind into a fine powder. Use a sieve to separate the granules.

For the filling: Option 1
Grated coconut: 2 cups
Jaggery powder: 1 cup

Add grated coconut and jaggery in a pan and saute for 5-8 minutes until the moisture is gone.

OR, Option 2

Black sesame seeds: 1 cup
Jaggery powder: 1 cup

Roast the sesame seeds in a pan and grind them roughly. Mix jaggery powder with the rough ground sesame seeds and keep it aside.

Preparation: 45 minutes to an hour, serves 3-4 persons.

Step 1: Once all the above ingredients are ready, keep it together in separate utensils. Heat a pan or tawa and lower the flame as much as you can. Take a deep ladle and fill half of it with flour. Gently pour it on the pan and, spread it immediately with hand in a circular way and make a thin and round crust of about 4-5 inches diameter.

(Make sure you do this process fast because as soon as the sticky rice flour touches the hot pan, it will start sticking with each other. So for this pitha, you do not have to use any water for the base. But, keep some water ready in a spray, if the stickiness of the flour is less, spray the water once or twice from the top while making the base.)

Step 2: Add one tablespoon of the filling immediately after making the crust and roll it very carefully pushing the stuffing inside it. Follow the steps, as shown in the pictures for more clarity. Press both sides gently and take it out into a plate. Wipe the flour from the pan with a clean cloth or tissue paper to make another.

Follow the same process each time to make the pithas. Best to serve hot along with a hot cup of tea or coffee. Heat for 20-30 seconds in the microwave before serving if it is stored in the fridge.

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