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Keteli Pitha | Tekeli Pith | Bhapa Pitha (Steamed Rice Cakes with Coconut and Jaggery)

January 14, 2017 By Maumita Paul 6 Comments

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Keteli PithaPin

It’s Makar Sankranti and my kitchen is a cauldron of furious activity.
The chirer doodhpuli and sujir doodhpuli have been added to the milk that’s been patiently and languorously reducing on the stove. The plump roshboras have soaked up all the jaggery-perfumed syrup that they could have ever possibly got drunk on. The patishaptas and mugshaptas lie in disciplined arrays, grated coconut and sparkles of jaggery adorning them.

This is the day to celebrate harvest – a day to the fragrant new rice and the gorgeous new jaggery. A day to all the fresh produce the bountiful Mother Earth keeps blessing us with.

But why am I so unmindful this morning ?
Gripped by nostalgia, my fitful mind races decades back. To a mist-riddled chilly Sankranti morning, the sun playing bo-peep through the veil of fog and the heady aroma of gur drawing me to the kitchen.

The battered aluminium kettle, freckled with ageless dents and blackened with soot, sings merrily on the oonoon.
Didi sits patiently. Fidgeting with the rice that I saw her pummel mercilessly on the sheel this morning.

This cannot be the regular chore of preparing tea, it doesn’t take too long for me to conclude.
I am now almost eleven.
And the alchemy of the ancient kitchen, with its soot-dark walls and Grandmas cherished glistening kansaware that flirt with the streaks of sunshine that visit through the window, lures me like a sorcerer.

Didi splashes just a little water to the rice thats now trampled to coarse dust. And then some more. The powder magically morphs to a pliable dough.
Didi, as punctilious as Grandma in the kitchen, continues to fiddle with the obedient dough that seems to yield to every touch of her deft fingers.

Didi takes the lid off the kettle and wraps it  gently with a damp cloth.
What’s she doing here ? My curious mind ponders.
I am making Keteli Pitha for you today, Didi elucidates. Answering a question I never asked. How did she read my mind ?

Didi now inverts the lid. Gently packs the rice dough into the veiled kettle lid .
Sprinkles some coconut I saw her grate this morning. And drizzles the coconut generously with liquid jaggery.
Speckles of gorgeous golden on a bed of pristine white. Pretty and pompous.

But Didi now covers the jaggery and coconut with another dab of rice dough.
A layer of rice. Then a layer of grated coconut. Sweetened with gur. Then a layer of rice again. I follow every step of Didi with the eyes of a hawk. Then close my eyes and replay them diligently in the recorder of my mind.
That’s like a game of hide and seek. A treasure of coconut and jaggery buried surreptitiously in a pit of rice. And then covered with rice again. I smile.

Didi wraps the kettle lid yet again with a damp cloth. Ties it with a twine.
Places it back on the singing kettle.
Then, as an afterthought, chokes the voice of the merry kettle by jabbing yet another muslin cloth into the puffing spout.
The kettle stops singing.
How brutal !!

The cruel cacophony of the timer shakes me out of my reverie, alerts me that ten minutes is past.
Back to the madness in my kitchen.
The Keteli Pitha must have by now steamed to perfection.
I look for a knife to demould the Pitha.

Keteli Pitha. A symphony of fragrant rice, grated coconut and aromatic jaggery. Steamed in the lid of a kettle. Redolent of the earthy Assam, her lovely innocent people and the spirited exuberance of the Bhogali Bihu.

Enjoy !!!

Keteli PithaPin

Keteli Pitha | Tekeli Pitha, Assam Style (Steamed Rice Cakes with Coconut and Jaggery)

Keteli Pitha. A symphony of fragrant rice, grated coconut and aromatic jaggery. Steamed in the lid of a kettle. Redolent of the earthy Assam, her lovely innocent people and the spirited exuberance of the Bhogali Bihu. Enjoy !!!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine Assamese

Ingredients
  

  • 2 cup gobindbhog rice
  • 1 cup coconut freshly grated
  • 1/2 cup date palm jaggery or khejur gur finely chopped
  • a pinch of salt

Instructions
 

  • Soak the rice for 2 hours, drain from water.
  • Allow the rice to dry over a newspaper or muslin cloth to drain any excess water.
  • Transfer the rice flour to a bowl, add a pinch of salt, mix well.
  • Transfer the rice flour to a bowl, add a pinch of salt, mix well.
  • Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here. A commonly used test for the texture of the dough is if you take a small portion in your palm and press it by closing your palm, the dough should not squeeze out from between your fingers. As shown in Picture 1.
    Keteli PithaPin
  • Sieve the moist flour.
  • Take a kettle, fill it half with water and bring to a boil.
  • Wrap the lid of the kettle as shown in the Picture 3 with a damp muslin cloth.
  • Spread a layer of the rice flour uniformly over the cloth (Picture 4). Add 1 tsp of freshly grated coconut on the rice dough, followed by 2tsp of chopped jaggery (Picture 5). Then again 1 tsp of coconut on it. And finish it with another layer of rice flour (Picture 6). Press gently, take care to not press it too hard.
    Pin
  • Wrap with another piece of damp muslin cloth, put the lid back on over the boiling water (Picture 7).
  • Steam for 10-12 minutes.
  • Carefully remove the lid from the kettle. Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha.
  • Serve immediately.
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Filed Under: Bengali Desserts, Desserts Tagged With: Assamese Pithe Recipes, Assamese Recipes, Bengali Bhapa Pitha, Bengali Bhapa Pithe, Bengali Desserts, Bengali Food Blog, Bengali Food Photography, Bengali Pitha Recipes, Bengali Pithe Puli, Bengali Pithe Recipes, Bengali Recipes, Bengali Winter Recipes, Bhapa, Bhapa Pitha, Bhapa Pithe, Desserts, Food Photography, Indian Food Photography, Indian Recipes, Keteli Pitha, Khejur gur, Makar Sankranti, Makar Sankranti Pithe, Nalen gur, Nolen Gur, Patali gur, Pitha, Pitha Photography, Pitha Recipes, Pithe, Pithe Photography, Pithe Puli, Pithe Recipes, Poush Parbon, Puli, Puli pitha, Puli pithe, Sankranti, Sankranti special, নলেন গুড়, ভাপা পিঠা

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Reader Interactions

Comments

  1. Nidhi

    May 30, 2020 at 5:58 pm

    Can you suggest what to serve with it?

    Reply
    • Maumita Paul

      June 1, 2020 at 5:47 am

      Nidhi, traditionally it is served with nolen gur or liquid date palm jaggery. But you can use sugarcane molasses .

      Reply
  2. Maumita

    January 16, 2017 at 8:36 am

    Not exactly Laxmi 🙂 it’s very traditional one from Assam made to celebrate the harvest festival.

    Reply
    • Mahasweta

      January 6, 2020 at 11:35 am

      Can I make this in a steamer? Bamboo steamer? If I make cakes and put it in the steamer will it crumble with steam? Want to understand do I need to wrap the mixture while steaming?

      Reply
      • Maumita Paul

        January 8, 2020 at 2:48 pm

        Yes Mahasweta, you definitely can steam it in a bamboo steamer. Use a small bowl in place of the kettle lid and follow the exact process as described in the recipe.
        And yes you do need to wrap it while steaming.

        Reply
  3. Laxmi

    January 15, 2017 at 2:50 pm

    Loved the equipment and the way you made it. Sounds delicious!! Is it a lost recipe? Never heard ofit 🙂

    Reply

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Maumita Paul
Pabda Hingi. Gorgeous Pabda. A splutter of kalonj Pabda Hingi. 
Gorgeous Pabda. A splutter of kalonji. The warmth of ginger. The earthiness of hing. A profusion of chopped coriander.
This is happiness.
This is food heaven !!
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To read more , direct link is update in bio!
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And lunch is murgir jhol and rice. As has been for And lunch is murgir jhol and rice. As has been for all the growing up years.
This is my mother’s recipe for the Sunday murgir jhol.
Earthy. Yet finger-licking delicious.
Packed with loads of flavor.
And of course, a mother’s love.
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Recipe link is there in bio !
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My no-fuss chocolate cake. The bliss of dark choco My no-fuss chocolate cake. The bliss of dark chocolate. That delicate balance of sugar and bitter. A generous slather of ganache.
Classics never disappoint, do they ?

Recipe link is there in bio.
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#dessert #sweettooth #storiesofkolkata #chocolatecake #foodphotography #acreativevisual #baking #india_undiscovered #official_photography_hub #photooftheday #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #teatime #desi_diaries #capturingmagic #photography #foodstagram #chocolate  #cherishedmemories #bakinglove #creatingmemories #foodthatheals
An ancient hnaari filled to the brim with water si An ancient hnaari filled to the brim with water sits snugly on the oonoon. Thakur adds a liberal pinch of salt. And a generous glug of mustard oil. Small mounds of vegetables rest patiently to be added to the boiling broth. First to be added are the baby potatoes and sweet potatoes. Do take note that the vegetables are whole, not even a single knife incision, S explains, hence the gota (or whole) in gota sheddho.
Next to go in shall be the baby eggplant, their stalks intact, the sheem and the peas in their shells. And finally if memory serves me right, S rattles ahead, the shish palong.
S looks at Thakur for his confirmation.
He smiles. The trick is slow cooking, he elaborates, at least a couple of hours before the vegetables are tender.
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Recipe link for Gota Shedhho is there in bio ❤️
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#saraswatipuja #lunch #storiesofkolkata #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #foodie #eatseasonal  #gastronomad_m #foodphotography #photography #amarkolkata #tv_foodlovers #foodpornography #glutenfree #healthyfood #photooftheday #foodporn #ig_calcutta #desi_diaries #capturingmagic #wearebengal #creatingmemories #vegetarian
Keemar Labra. Mutton mince stewed with an assortme Keemar Labra. Mutton mince stewed with an assortment of winter vegetables. The aroma of whole spices. A whiff of roasted cumin powder. The fire of green chillies.
Warm and fulfilling.
Enjoy !!!.
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Recipe link is there in bio.

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#foodart #worldcuisine #aroundtheworld #foodphotography #acreativevisual #food52 #india_undiscovered #official_photography_hub #canonphotography #capturingmagic #foodblogfeed #photographers_of_india #theuncommonbox #hautecuisines #still_life_gallery #gastronomad_m #foodphotography #calcuttacacophony #tv_foodlovers @hautescuisines @tv_foodlovers @thefeedfeed.baking @thefeedfeed  #foodpornography #instadaily #tv_stillife #foodstylist #onlyinbengal #foodthatfuels #photooftheday #homemade #weekendvibes #beautifulcuisines #bengalifood
I have been yearning to make this dessert for a wh I have been yearning to make this dessert for a while now. And what could be better timing than when love is in the air ?
So here it is, my Textures of Strawberry and Rose. 
And thanks to Hamiltonbeach JMG that made it so simple, despite the many elements involved.
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No-Bake Rose cheesecake 
For the crust 
Using your Hamiltonbeach JMG, grind the biscuits to a coarse powder. Add the melted butter. Transfer to a mini springform tin, press uniformly to the bottom. Refrigerate, 1 hour or so.
For the rose cheesecake 
Beat the cream cheese and a little sugar till creamy using the wet soft blending option of your Hamiltonbeach JMG. Add the heavy cream and gulkand / rose jam. Mix till smooth .
Spread this cream cheese layer uniformly over the biscuit crust. Refrigerate overnight.

Strawberry Compote with a hint of Citrus
Blend the fresh strawberries with a splash of water to a smooth purée using the wet soft blending option of your Hamiltonbeach JMG.
Cook the strawberry purée with sugar and squeeze of gondhoraj lebu over a gentle flame till you have a pouring consistency. 

Strawberry Ginger Jelly 
Blend the fresh strawberries with a splash of water to a smooth purée using the wet soft blending option of your Hamiltonbeach JMG.
Strain the purée through a fine sieve, add sugar and cook with green cardamom, ginger juliennes over a gentle flame. Strain again through a fine sieve, add agar agar and continue to cook till the strawberry syrup starts to  thicken. Set in small half spherical moulds. 
Assemble on a serving plate as shown.
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#SayHelloToPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikAPro
@hamiltonbeachindia
@fbciofficial
@grainandgrowth
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 #food52 #tv_foodlovers #valentineday #capturethemoment #foodstagram #foodstyling #homemade #food @hautescuisines #indianfoodbloggers #foodpornography #photooftheday #gastronomad_m #foodstyle @india_undiscovered #foodphotography #theuncommonbox #foodtalkindia #foodtherapy #acreativevisual #dessert #instadaily #official_photography_hub #indianshutterbugs #styleonmytable #strawberry #winter #sweettooth
Lamb massaman curry! Luscious lamb. Baby potatoes Lamb massaman curry!
Luscious lamb. Baby potatoes for company. The intoxicating perfume of that lemongrass - kafir lime leaves -galangal steeped curry paste. The numbing fire of chillies. The earthy sweetness of coconut cream. Stewed languorously over a mellow flame. This is food at its decadent best. Enjoy !!!.
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Recipe link is there in bio.

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#foodart #worldcuisine #aroundtheworld #foodphotography #acreativevisual #food52 #india_undiscovered #official_photography_hub #canonphotography #capturingmagic #foodblogfeed #photographers_of_india #theuncommonbox #hautecuisines #still_life_gallery #gastronomad_m #foodphotography #photography #tv_foodlovers @hautescuisines @tv_foodlovers @thefeedfeed.baking @thefeedfeed  #foodpornography #instadaily #tv_stillife #foodstylist #foodporn #foodthatfuels #photooftheday #homemade #weekendvibes #beautifulcuisines #lambmassamancurry
New blog post is up I remember the evening as if New blog post is up

I remember the evening as if it were yesterday.
The next day, Grandma had proceeded to hang the curd, wrapped in muslin, on the ancient rust-brown hook on the soot-black wall of her kitchen till all the water had drained out and then mix the curd with the patiently reduced milk from the evening before, before packing the curd – reduced milk mix in a battered tiffin-box and immersing the same in a pot of boiling water.
What are you making Grandma ? A curious me had enquired.
Bhapa Doi, she had answered.
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To read more , direct link  is updated in bio
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #photooftheday #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #nolengur #desi_diaries #capturingmagic #photography #eatseasonal #winter  #cherishedmemories #bhapadoi #creatingmemories #foodthatheals
Dal Pitha. All the way from earthy Bihar. Fragran Dal Pitha. 
All the way from earthy Bihar.
Fragrant rice dumplings. Just a subltety of salt, maybe a sprinkle of cracked black pepper. With a delicious chana dal stuffing. Spiked with ginger and some wicked chillies. Perfumed with roasted cumin and an overload of fresh coriander.
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Recipe link is there in bio. 
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 #desi_diaries #storiesofkolkata #theuncommonbox #bengalifood #glutenfree @ig_calcutta @stories.of.kolkata #official_photography_hub #eeeeeats #foodgasm #foodstyling #chai #foodphotography #homemade #ig_calcutta #eatseasonal @india_undiscovered @walkwithindia @tv_stilllife #tasteofkolkata #foodporn #gastronomad_m #healthyfood #walkwithindia #kolkatabuzz #indianshutterbugs #foodstylist #canonphotography #snack #foodstories #acreativevisual #teatime #dalpitha #tuesdayvibes #biharifood

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