Gur pitha (steamed rice and jaggery cakes)
AI-drafted · awaiting admin review
Steamed cakes of new-harvest rice flour sweetened with jaggery, made in Jharkhand’s villages for harvest festivals.
Region: JharkhandOccasion: Sohrai, Makar Sankranti and other harvest festivalsTime: 1 hrServes: 12 pithasVegan
Ingredients
- 2 cups rice flour (preferably from the new harvest)
- ¾ cup grated jaggery
- ½ cup grated coconut (optional)
- ¼ tsp cardamom powder
- Pinch of salt
- Sal or banana leaves for steaming (optional)
Method
- Melt the jaggery in 1 cup water and strain it.
- Heat the jaggery water to a boil, add the salt and pour it over the rice flour, mixing to make a soft dough. Add the coconut and cardamom.
- Knead well and divide into 12 portions. Shape each into a flat oval or wrap it in a piece of leaf.
- Steam for 15–20 minutes until firm and cooked through.
- Serve warm or cool; they keep for a day or two.
History
Rice and jaggery cakes have long been made in Jharkhand’s villages after the paddy harvest, using fresh rice flour.
Significance
Pithas are offered to the ancestors and village deities during harvest festivals and then shared with family and neighbours.