Bhapa pitha is a well known sweet nibble among Bengali and Assamese individuals. It is fragile, delicate, and contain different types of surface with a combination of rich flavor as you nibble into the pitha.
Fixings:
1 cup warm water
1 tsp salt
3 ½ cups rice flour
1 coconut
1/2 cup jaggery
Directions:
1. Break up salt in warm water and saved
2. Blend rice flour water the water
3. Cover the rice flour with a towel for 20 minutes
4. Take a new little coconut and shred
5. Run the rice flour through a sifter to get fine grain surface
6. Place the rice flour in a palm size form cup and tenderly press down with a spoon
7. Add jaggery bits and destroyed coconut on top
8. Tenderly cover the jaggery and coconut with more rice flour on top and afterward wrap it with a wet cheddar material
9. Put the wrapped pitha on top of the pot with water that has been fixed with a cheddar fabric for circuitous intensity
10. Cover with a top and cook the pitha for around 3 minutes until carefully delicate
11. Eliminate from intensity and rehash the means until all fixings have been spent
12. Serve pitha warm or cold as wanted
13. Prepared to appreciate!
