Jolpan
Encyclopedia
Jolpan, or snacks, are often served at breakfast
in the Cuisine of Assam
, although they may also be served at Bihu
festivals or weddings. The word jolpan includes all the preparations namely jolpan, pitha, laddu
and tea
. Other common jolpans served for breakfast
may include roti
, luchi, ghugni
and sometimes paratha
etc.
, Komal Saul, Xandoh, Chira, Muri, Akhoi along with curd, jaggery
, yogurt and various Pitha.
is boiled and served as Jolpan with curd
or milk
, jaggery
or sugar
.
or curd
, jaggery
, yogurt after being immersed in warm water for just fifteen minutes or so.
, also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. It can be eaten raw by immersing it in plain water or milk or curd, with salt or sugar or jaggery to taste, or lightly fried in oil.
) is made by heating sand in a pot, and then throwing in grains of rice. The rice may be washed in brine
to provide seasoning. The rice puffs up and is separated from the sand by a strainer. It is served with hot milk or curd and jaggery or sugar.
). The rice is soaked for three to four days and then it is fried. The fried rice is pounded in dheki, a homemade wooden mill in Assam
to pound grains, and sifted to dehusk. Now the pounded and dehusked rice is again fried in hot sand and thus Hurum is prepared. It is served with curd
, hot milk
, yogurt, sugar
or jaggery
.
is added to it. Banana leaf
is used as cork
. The tube is roasted in fire and Sunga saul is prepared. Removing the tube the substance is served with curd
, hot milk
, yogurt, sugar
etc.
(Pithaguri in Assamese
) is fried and served with hot milk, jaggery and sometimes with ripe banana or ripe jackfruit. It is a common type of jolpan.
) is also one type of common jolpan, a type of dessert
. Like pithaguri it is heated on a frying pan and water is added to make it a paste and then served with hot milk.
(Konidhan in Assamese
; Koni = tiny; dhan = rice) and toasting it while moving until one notes a characteristic scent. Then five measures of boiling water for each two measures of millet are added with some sugar or salt. The mixture is cooked covered using low flame for 30–35 minutes.
(Kath aloo in Assamese
) is boiled, peeled and served with hot milk
and jaggery
or sugar
. Sweet potato
is also served this way. These are served as jolpan especially in Magh Bihu. Fried Kath aloo is also served.
, a thin-flat cake prepared from a batter
and cooked on a hot griddle
or frying pan
. It is an inseparable part of Jolpan in Assam. It is a special class of rice preparation generally made only on special occasions like Bihu
in Assam
. Made usually with soaked and ground rice, they could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate. Some pithas are- Til Pitha, Narikol Pitha, Ghila Pitha, Xutuli Pitha, Sunga Pitha, Bhapotdiya Pitha, Lakhimi Pitha, Tora Pitha, Tekeli Pitha, Muthiya Pitha or Kholasapori Pitha.
. It is a special class of rice preparation and generally made only on special occasions like Bihu
in Assam
. Bora saul
, a glutinous type of rice is soaked and ground. Then a certain quantity of this rice flour is baked, filled up with sesame
seeds, ground coconut
and dried rind of orange
, jaggery
etc. and pressed and rolled with many folders. This rice cake is also called Hesa pitha since it is pressed after rolling it as folder by folder.
so called because of its knee cap sized shape. Knee cap is called Ghila in Assamese
. Rice flour of Bora saul
, one kind of glutinous rice or any common rice is used in it. A paste made of rice flour and jaggery
is prepared first and then fried in cooking oil at a certain quantity. Salt
is also used instead of jaggery
to make salty Ghila pitha. It is generally prepared and served in Bihu
in Assam
.
of Xaali saul and Bora saul is mixed with water and jaggery
and churned thoroughly. Then the paste is put in an immature bamboo tube corked with banana leaf and roasted over a fire. The bamboo tube is removed to leave a solid cylinder of pitha. This is cut into pieces and served with hot milk.
of xaali saul and bora saul is mixed with jaggery
or salt
and water and churned thoroughly. The paste is rolled into small balls and flattened and then boiled in water. It is served with tea
and also can be eaten with milk.
of Xaali saul (sunned rice) and Bora saul is mixed with coconut
, sugar
, a little powder milk. Ground cardamom
and dried orange rind can also be added. A earthenware
, half filled up with water is set on a hearth
. A neat clothe is placed on the beam
of the pitcher
and the flour mixture is put in it. Now the beam is covered with a cork and fire is set in the hearth. The substance is baked with the heat of vapor
comes from inside the pitcher and subsequently takes a shape. Now it is cut into pieces like a cake and served with tea
. This pitha is so called because a tekeli (earthenware) is used in it.
is used here instead of the earthenware. That’s the reason it is called deksi pitha (deksi in Assamese
means kettle
). Here the kettle-cork is kept upside down on the kettle and the substance is put on it. It usually takes less time to be baked than tekeli pitha takes.
meat is ground and fried. When sugar is added while frying it, the whole substance becomes sticky. It is now rolled into small balls and kept separately to dry. These small balls of coconut meat are called Laskara. It is served with tea.
is heated to liquefy and then poured in the heap of fried sesame seeds. They get sticky and the substance is rolled into small balls and kept separately to dry. These balls are served with tea.
is inseparable from jolpan or pitha. It is always seen with those items whenever they are served. It is served in form of Black tea
, Milk tea, Spiced tea, Lemon tea (adding lemon juice to black tea) etc. It is the hugely consumed beverage in Assam and also can be called a type of dessert
.
Breakfast
Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...
in the Cuisine of Assam
Cuisine of Assam
Assamese cuisine is the cuisine of Assam, a state in North-East India. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation, and those from the plains that provide fresh vegetables and abundance of fish from...
, although they may also be served at Bihu
Bihu
Bihu denotes a set of three different cultural festivals of Assam and celebrated by the Assamese diaspora around the world. Though they owe their origins to ancient rites and practices they have taken definite urban features and have become popular festivals in urban and commercialized milieus in...
festivals or weddings. The word jolpan includes all the preparations namely jolpan, pitha, laddu
Laddu
Laddu or Laddoo is a ball-shaped sweet popular in South Asian countries including India, Pakistan, Nepal and Bangladesh as well as countries with immigrants from South Asia. Laddu is made of flour and sugar with other ingredients that vary by recipe...
and tea
Tea
Tea is an aromatic beverage prepared by adding cured leaves of the Camellia sinensis plant to hot water. The term also refers to the plant itself. After water, tea is the most widely consumed beverage in the world...
. Other common jolpans served for breakfast
Breakfast
Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...
may include roti
Roti
Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and...
, luchi, ghugni
Ghugni
Ghugni is an evening snack in Eastern India . Black gram or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style...
and sometimes paratha
Paratha
A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
etc.
Types of Jolpan
Variations on jolpan include Bora saulBora saul
Bora saul is a variety of glutinous rice found in Assam. It has an important role in Assamese traditional occasions like Bihu. It is used in Jolpan and Pitha . Soaked and ground bora saul is used in preparing Pitha. Boiled bora saul is served as Jolpan with curd or milk, jaggery or sugar...
, Komal Saul, Xandoh, Chira, Muri, Akhoi along with curd, jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
, yogurt and various Pitha.
Bora saul
Bora saulBora saul
Bora saul is a variety of glutinous rice found in Assam. It has an important role in Assamese traditional occasions like Bihu. It is used in Jolpan and Pitha . Soaked and ground bora saul is used in preparing Pitha. Boiled bora saul is served as Jolpan with curd or milk, jaggery or sugar...
is boiled and served as Jolpan with curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
or milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
, jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
or sugar
Sugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
.
Komal Saul
Kumol saul is a unique type of rice from Assam that can be eaten without cooking. It is rendered fluffy and edible by being soaked in water for a short time. The rice may be eaten with milkMilk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
or curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
, jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
, yogurt after being immersed in warm water for just fifteen minutes or so.
Chira
Chira (Flattened riceFlattened rice
Flattened rice is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids...
, also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. It can be eaten raw by immersing it in plain water or milk or curd, with salt or sugar or jaggery to taste, or lightly fried in oil.
Muri
Muri (puffed ricePuffed rice
Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.-Origin:Pori has been mentioned in various Tamil...
) is made by heating sand in a pot, and then throwing in grains of rice. The rice may be washed in brine
Brine
Brine is water, saturated or nearly saturated with salt .Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining . Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them...
to provide seasoning. The rice puffs up and is separated from the sand by a strainer. It is served with hot milk or curd and jaggery or sugar.
Hurum
It is prepared from Kola bora, Ghiu bora, Pakhi bora or Ronga bora (varieties of Bora saulBora saul
Bora saul is a variety of glutinous rice found in Assam. It has an important role in Assamese traditional occasions like Bihu. It is used in Jolpan and Pitha . Soaked and ground bora saul is used in preparing Pitha. Boiled bora saul is served as Jolpan with curd or milk, jaggery or sugar...
). The rice is soaked for three to four days and then it is fried. The fried rice is pounded in dheki, a homemade wooden mill in Assam
Assam
Assam , also, rarely, Assam Valley and formerly the Assam Province , is a northeastern state of India and is one of the most culturally and geographically distinct regions of the country...
to pound grains, and sifted to dehusk. Now the pounded and dehusked rice is again fried in hot sand and thus Hurum is prepared. It is served with curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
, hot milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
, yogurt, sugar
Sugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
or jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
.
Sunga Saul
Dehusked Aroi bora saul is soaked for 2/3 hours. Then it is put in an immature bamboo tube and a little water or sometimes coconut milkCoconut milk
Coconut milk is the water that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. In many parts of the world, the term coconut milk is also used to refer to coconut water, the naturally occurring liquid found inside the hollow...
is added to it. Banana leaf
Banana leaf
Banana leaf is the leaf of the Banana plant. It is used for various functions, such as for decorative elements, wrappings, plate mat, and employed in cooking method....
is used as cork
Cork (material)
Cork is an impermeable, buoyant material, a prime-subset of bark tissue that is harvested for commercial use primarily from Quercus suber , which is endemic to southwest Europe and northwest Africa...
. The tube is roasted in fire and Sunga saul is prepared. Removing the tube the substance is served with curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
, hot milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
, yogurt, sugar
Sugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
etc.
Pithaguri
Rice flourRice flour
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye....
(Pithaguri in Assamese
Assamese language
Assamese is the easternmost Indo-Aryan language. It is used mainly in the state of Assam in North-East India. It is also the official language of Assam. It is also spoken in parts of Arunachal Pradesh and other northeast Indian states. Nagamese, an Assamese-based Creole language is widely used in...
) is fried and served with hot milk, jaggery and sometimes with ripe banana or ripe jackfruit. It is a common type of jolpan.
Suji
Suji (SemolinaSemolina
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
) is also one type of common jolpan, a type of dessert
Dessert
In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...
. Like pithaguri it is heated on a frying pan and water is added to make it a paste and then served with hot milk.
Koni-dhan
The basic preparation consists in washing the milletMillet
The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult...
(Konidhan in Assamese
Assamese language
Assamese is the easternmost Indo-Aryan language. It is used mainly in the state of Assam in North-East India. It is also the official language of Assam. It is also spoken in parts of Arunachal Pradesh and other northeast Indian states. Nagamese, an Assamese-based Creole language is widely used in...
; Koni = tiny; dhan = rice) and toasting it while moving until one notes a characteristic scent. Then five measures of boiling water for each two measures of millet are added with some sugar or salt. The mixture is cooked covered using low flame for 30–35 minutes.
Kath Aloo
YamYam (vegetable)
Yam is the common name for some species in the genus Dioscorea . These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania...
(Kath aloo in Assamese
Assamese language
Assamese is the easternmost Indo-Aryan language. It is used mainly in the state of Assam in North-East India. It is also the official language of Assam. It is also spoken in parts of Arunachal Pradesh and other northeast Indian states. Nagamese, an Assamese-based Creole language is widely used in...
) is boiled, peeled and served with hot milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
and jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
or sugar
Sugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
. Sweet potato
Sweet potato
The sweet potato is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are an important root vegetable. The young leaves and shoots are sometimes eaten as greens. Of the approximately 50 genera and more than 1,000 species of...
is also served this way. These are served as jolpan especially in Magh Bihu. Fried Kath aloo is also served.
Pitha
Pitha is a ricecake or pancakePancake
A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side...
, a thin-flat cake prepared from a batter
Batter (cooking)
Batter is a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs used to prepare various foods. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented for this purpose...
and cooked on a hot griddle
Griddle
A griddle is a cooking device consisting of a broad flat surface that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations. Most commonly, the griddle consists of a flat metal plate, but in the non-industrialized...
or frying pan
Frying pan
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle...
. It is an inseparable part of Jolpan in Assam. It is a special class of rice preparation generally made only on special occasions like Bihu
Bihu
Bihu denotes a set of three different cultural festivals of Assam and celebrated by the Assamese diaspora around the world. Though they owe their origins to ancient rites and practices they have taken definite urban features and have become popular festivals in urban and commercialized milieus in...
in Assam
Assam
Assam , also, rarely, Assam Valley and formerly the Assam Province , is a northeastern state of India and is one of the most culturally and geographically distinct regions of the country...
. Made usually with soaked and ground rice, they could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate. Some pithas are- Til Pitha, Narikol Pitha, Ghila Pitha, Xutuli Pitha, Sunga Pitha, Bhapotdiya Pitha, Lakhimi Pitha, Tora Pitha, Tekeli Pitha, Muthiya Pitha or Kholasapori Pitha.
Til Pitha
Til Pitha is a type of pancakePancake
A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side...
. It is a special class of rice preparation and generally made only on special occasions like Bihu
Bihu
Bihu denotes a set of three different cultural festivals of Assam and celebrated by the Assamese diaspora around the world. Though they owe their origins to ancient rites and practices they have taken definite urban features and have become popular festivals in urban and commercialized milieus in...
in Assam
Assam
Assam , also, rarely, Assam Valley and formerly the Assam Province , is a northeastern state of India and is one of the most culturally and geographically distinct regions of the country...
. Bora saul
Bora saul
Bora saul is a variety of glutinous rice found in Assam. It has an important role in Assamese traditional occasions like Bihu. It is used in Jolpan and Pitha . Soaked and ground bora saul is used in preparing Pitha. Boiled bora saul is served as Jolpan with curd or milk, jaggery or sugar...
, a glutinous type of rice is soaked and ground. Then a certain quantity of this rice flour is baked, filled up with sesame
Sesame
Sesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods....
seeds, ground coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
and dried rind of orange
Orange (fruit)
An orange—specifically, the sweet orange—is the citrus Citrus × sinensis and its fruit. It is the most commonly grown tree fruit in the world....
, jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
etc. and pressed and rolled with many folders. This rice cake is also called Hesa pitha since it is pressed after rolling it as folder by folder.
Ghila Pitha
Ghila pitha is a type of pancakePancake
A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side...
so called because of its knee cap sized shape. Knee cap is called Ghila in Assamese
Assamese language
Assamese is the easternmost Indo-Aryan language. It is used mainly in the state of Assam in North-East India. It is also the official language of Assam. It is also spoken in parts of Arunachal Pradesh and other northeast Indian states. Nagamese, an Assamese-based Creole language is widely used in...
. Rice flour of Bora saul
Bora saul
Bora saul is a variety of glutinous rice found in Assam. It has an important role in Assamese traditional occasions like Bihu. It is used in Jolpan and Pitha . Soaked and ground bora saul is used in preparing Pitha. Boiled bora saul is served as Jolpan with curd or milk, jaggery or sugar...
, one kind of glutinous rice or any common rice is used in it. A paste made of rice flour and jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
is prepared first and then fried in cooking oil at a certain quantity. Salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
is also used instead of jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
to make salty Ghila pitha. It is generally prepared and served in Bihu
Bihu
Bihu denotes a set of three different cultural festivals of Assam and celebrated by the Assamese diaspora around the world. Though they owe their origins to ancient rites and practices they have taken definite urban features and have become popular festivals in urban and commercialized milieus in...
in Assam
Assam
Assam , also, rarely, Assam Valley and formerly the Assam Province , is a northeastern state of India and is one of the most culturally and geographically distinct regions of the country...
.
Sunga Pitha
The procedure of preparing Sunga Pitha is almost the same as for Sunga Saul. Rice flourRice flour
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye....
of Xaali saul and Bora saul is mixed with water and jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
and churned thoroughly. Then the paste is put in an immature bamboo tube corked with banana leaf and roasted over a fire. The bamboo tube is removed to leave a solid cylinder of pitha. This is cut into pieces and served with hot milk.
Uhuwa Pitha
Rice flourRice flour
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye....
of xaali saul and bora saul is mixed with jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
or salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
and water and churned thoroughly. The paste is rolled into small balls and flattened and then boiled in water. It is served with tea
Tea
Tea is an aromatic beverage prepared by adding cured leaves of the Camellia sinensis plant to hot water. The term also refers to the plant itself. After water, tea is the most widely consumed beverage in the world...
and also can be eaten with milk.
Tekeli Pitha
Rice flourRice flour
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye....
of Xaali saul (sunned rice) and Bora saul is mixed with coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
, sugar
Sugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
, a little powder milk. Ground cardamom
Cardamom
Cardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds...
and dried orange rind can also be added. A earthenware
Earthenware
Earthenware is a common ceramic material, which is used extensively for pottery tableware and decorative objects.-Types of earthenware:Although body formulations vary between countries and even between individual makers, a generic composition is 25% ball clay, 28% kaolin, 32% quartz, and 15%...
, half filled up with water is set on a hearth
Hearth
In common historic and modern usage, a hearth is a brick- or stone-lined fireplace or oven often used for cooking and/or heating. For centuries, the hearth was considered an integral part of a home, often its central or most important feature...
. A neat clothe is placed on the beam
Beam (nautical)
The beam of a ship is its width at the widest point. Generally speaking, the wider the beam of a ship , the more initial stability it has, at expense of reserve stability in the event of a capsize, where more energy is required to right the vessel from its inverted position...
of the pitcher
Pitcher (container)
A pitcher is a container with a spout used for storing and pouring contents which are liquid in form. Generally a pitcher also has a handle, which makes pouring easier.A ewer is a vase-shaped pitcher, often decorated, with a base and a flaring spout...
and the flour mixture is put in it. Now the beam is covered with a cork and fire is set in the hearth. The substance is baked with the heat of vapor
Vapor
A vapor or vapour is a substance in the gas phase at a temperature lower than its critical point....
comes from inside the pitcher and subsequently takes a shape. Now it is cut into pieces like a cake and served with tea
Tea
Tea is an aromatic beverage prepared by adding cured leaves of the Camellia sinensis plant to hot water. The term also refers to the plant itself. After water, tea is the most widely consumed beverage in the world...
. This pitha is so called because a tekeli (earthenware) is used in it.
Deksi Pitha
The method of preparation as well as the substance is as same as tekeli pitha, but a kettleKettle
A kettle, sometimes called a tea kettle or teakettle, is a small kitchen appliance used for boiling water. Kettles can be heated either by placing on a stove, or by their own electric heating element.- Stovetop kettles :...
is used here instead of the earthenware. That’s the reason it is called deksi pitha (deksi in Assamese
Assamese language
Assamese is the easternmost Indo-Aryan language. It is used mainly in the state of Assam in North-East India. It is also the official language of Assam. It is also spoken in parts of Arunachal Pradesh and other northeast Indian states. Nagamese, an Assamese-based Creole language is widely used in...
means kettle
Kettle
A kettle, sometimes called a tea kettle or teakettle, is a small kitchen appliance used for boiling water. Kettles can be heated either by placing on a stove, or by their own electric heating element.- Stovetop kettles :...
). Here the kettle-cork is kept upside down on the kettle and the substance is put on it. It usually takes less time to be baked than tekeli pitha takes.
Laskara
Mature coconutCoconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
meat is ground and fried. When sugar is added while frying it, the whole substance becomes sticky. It is now rolled into small balls and kept separately to dry. These small balls of coconut meat are called Laskara. It is served with tea.
Tilor laru
Tilor laru is a kind of sesame candy. Sesame seeds are fried and kept aside. JaggeryJaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
is heated to liquefy and then poured in the heap of fried sesame seeds. They get sticky and the substance is rolled into small balls and kept separately to dry. These balls are served with tea.
Tea
A cup of teaTea
Tea is an aromatic beverage prepared by adding cured leaves of the Camellia sinensis plant to hot water. The term also refers to the plant itself. After water, tea is the most widely consumed beverage in the world...
is inseparable from jolpan or pitha. It is always seen with those items whenever they are served. It is served in form of Black tea
Black tea
Black tea is a variety of tea that is more oxidized than the oolong, green, and white varieties.All four varieties are made from leaves of the shrub Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. Two principal varieties of the...
, Milk tea, Spiced tea, Lemon tea (adding lemon juice to black tea) etc. It is the hugely consumed beverage in Assam and also can be called a type of dessert
Dessert
In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...
.