Fried rice cakes (ghila pitha)
Imagine a texture that sits happily between a dense doughnut and a soft cookie. The exterior is crisp and golden, giving way to a soft, chewy center sweetened with the earthy richness of jaggery. Serve them fresh from th fryer or cooled as a snack on the go.
Ingredients
Instructions
Prepare the sweetener
First, we need to liquefy the jaggery. In a small bowl, dissolve the chopped jaggery in the warm water. Stir until fully melted. It is best to strain this liquid through a fine-mesh sieve to remove any impurities found in raw jaggery. Set the syrup aside to cool slightly; it should be warm but not scalding.
Make the dough
In a large mixing bowl, combine the rice flour, salt, and the optional orange zest. Create a well in the center and slowly pour in the warm jaggery water. Using your hands, mix and knead gently. You are looking for a soft, pliable dough similar to roti or tortilla dough. It should be moist but not sticky.
Shape the cakes
Heat your oil in a deep frying pan or wok over medium heat. While the oil heats, grease your palms lightly with a drop of oil. Pinch off a lemon-sized portion of the dough and roll it into a smooth ball. Gently flatten the ball between your palms into a thick disc, approximately 1 cm (about 1/2 inch) thick. Smooth out any cracks on the edges to prevent them from splitting during frying.
Deep fry to golden perfection
To test if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily (not instantly), you are ready to go. Carefully slide the discs into the hot oil in small batches, do not overcrowd the pan.
Fry on medium heat. This is crucial; if the heat is too high, the outside will burn while the inside remains raw. Fry gently until they puff up slightly and turn a deep, rich golden brown on both sides.
Cool and serve
Remove the rice cakes with a slotted spoon and drain them on paper towels. They will feel quite soft when hot but will firm up into a perfect texture as they cool. Serve warm or at room temperature with a hot cup of tea.
Notes
Use a 50/50 mix of glutinous and regular rice flour for a chewier texture.
If the dough feels too dry and crumbly, add a teaspoon of warm water at a time. If it's too wet, sprinkle in a little more rice flour.
hese rice cakes store remarkably well. Keep them in an airtight container at room temperature for up to a week. They make excellent travel snacks.
For a decadent twist, serve these warm with a dollop of clotted cream or a drizzle of honey.
Variations
While orange zest is a modern twist that adds a beautiful aroma, you can also add a teaspoon of fennel seeds or a pinch of cardamom powder to the dough for a more traditional spice profile.
This rice cakes can be roasted on a griddle with very little oil for a healthier version, though the texture will be drier and crunchier.
Source
Discover gila pitha, fried rice cakes, a culinary treasure traditionally made to celebrate the Bihu harvest festival in Assam in Northeast India.
Food in Asia