Skip to main content

Assamese Mithoi Ladoo


Mithoi ladoo means ladoo or balls made from rice flour. There are two types of mithoi ladoo . One is Kesa mithoi and the other one is Poka mithoi . Kesa means raw. So from the name kesa mithoi it reveals that it is a no-cook ladoo which is generally served or distributed in religious functions with Maah-prasad.  Assamese maah-prasad is the traditional offerings to GOD during any ritual function which is a combination of chickpeas , green gram,  some fruits and mithoi ladoos and are served on banana leaves. The picture above is  of Maah-prasad served during my father-in-law's death anniversary(hokam). The round white coloured balls are kesa mithoi.


Poka mithoi is also a kind of rice ball which is also served or distributed during religious functions among the devotees  specially on Krishna Janmasthami celebrated on Namghar(prayer house of Assamese community). Poka mithoi is also distributed on religious ceremonies like Akhondo Bhagawat Path(continuous day and night recitation of the Holy Bhagawata).

Kesa mithoi is a soft rice flour ball which cannot be preserved for a longer period. While poka mithoi is a harder one which can be preserved for many days.  The longer you preserve the harder it will be. Here I have some sweet memories of my childhood related to poka mithoi. My late grandmother used to make poka mithoi. As she lived in Nalbari district which is little far from my place Dibrugarh,  we couldn't visit her regularly. Only my father often visited her. So when my father came back home, my grandmother packed for us some poka mithoi ladoos which sometimes were so hard that we were unable to break those ladoos with our tooth.

Recipe of Kesa Mithoi:



Kesa mithoi 

Ingredients :


  • 2 cups rice powder or rice flour
  • 1/2 cup suger
  • 1/2 cup grated coconut
  • 2 tbsp ghee
  • 2 tbsp honey
  • milk as required (for shaping the mithois)


Method :


  1. In a big and flat pan take all the ingredients and mix well.
  2. Now make round shaped balls.
  3. You can make 8-10 ladoos from 2 cups of rice flour
  4. Kesa mithoi is ready to serve. Enjoy!

Recipe of Poke Mithoi 



Poka mithoi 

Ingredients :


  •  1 cup rice powder or rice flour
  •  1 cup jeggery
  •  1/4 cup of water
  •  1 tbsp freshly ground black pepper


Method :


  1. Roast the rice flour in a heavy bottomed pan. Stir constantly until you get a sweet aroma of the rice flour.
  2. Remove from heat and add freshly grated black pepper. Mix well. Keep aside.
  3. Heat another pan. Add Jeggery to melt. Make a syrup of jeggery and water.
  4. Take little jeggery syrup and mix it to roasted rice flour and make round shaped balls.
  5. Poka mithoi is ready to serve. Enjoy!


Comments

Post a Comment

Popular posts from this blog

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.         Assamese name = English name  Lai xaak(লাই শাক)= Mustard green  Paleng xaak(পালেং শাক)= Spinach  Horiyoh xaak(সৰিয়হ শাক)= Mustard plant  Dhekia(ঢেকিয়া)= Fiddlehead ferns  Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed  Lofa xaak(লফা শাক)= Chinese mellow   Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort  Sofguti(চফগুটি)= Fennel  Dangbodi(ডাংবদি)= Yard long been  Kolmou(কলমৌ)= Water spinach  Titamora(তিতামৰা)= Jute plant  Tengamora(টেঙামৰা)= Roselle  Bhekuri(ভেকুৰী)= Indian nightshade  Squash(স্কচ্)= Chayote squash  Bahgaj(বাহঁগাজ)= Bamboo shoots  Betgaj(বেতগাজ)= Rattan shoots  Sojina(চজিনা)= Drumstick  Maan-dhania(মান ধনিয়া)= Long coriander  Mosondori(মচন্দৰি)= Heart leaf  Bhedai lota(ভেদাইলতা)= Skunk vine  Zilmil(জিলমিল)= White goosefoot  Moricha(মৰিচা)= Amaranth  Khutura(খুতুৰা)= Green amaranth  Oolkobi(ওলকব

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names.  Assamese Name = English Name  Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange  Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba) Modhuri (মধুৰী) = Guava  Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango   Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim (ডালিম) = Pomegranate (Scientific

List of Spices(মচলা) with their English and Assamese names

 Here is a list of 25 spices (মচলা) with their English and Assamese names.  Assamese name = English name  Ada (আদা) = Ginger (Scientific name : Zingiber officinale)  Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum)  Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa)  Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum)  Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum)  Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder  Hukan jolokia (শুকান জলকীয়া) = Dry chilli  Kola nimokh (কলা নিমখ) = Black salt  Long (লং) = Clove ( Scientific name : Syzygium aromaticum)  Dalsini (দালচিনি) = Cinnamon  Elaichi (ইলাচী) = Cardamom  Kala jeera (ক'লা জিৰা) = Black cumin  Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare)  Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric  Tejpat (তেজপাত) = Bay leaf  Jaluk (জালুক) = Pepper  Narasingha (নৰসিংহ) = Curry leaves  Til (তিল) = Sesame seeds ( Scientif

30 Assamese Pitika Recipes

Pitika  Pitika is an Assamese word which means mashed. Pitika dishes are very popular in Assam. It is a side dish and a signature recipe of Assamese cuisine. Assamese people love to eat vegetables by mashing them with chopped onion, chilli and mustard oil after boiling or smoking/grilling them. Its taste is very pure. Sometimes raw onion is used and sometimes fried onion is used in these recepies. We use mustard oil for all purposes as it can also be consumed  as raw. Pickled chilli or pickled bhut jolokia adds more taste to these dishes. These pitika recipes are great appetizer and generally takes very less time to prepare. Here I am going to share 30 simple pitika recipies. 30 Assamese Pitika Recipes : 1. Aloo pitika | Mashed potatoes Ingredients: 2 potatoes 1 small onion chopped 2 green chillies chopped Green coriander leaves chopped 1 tbsp mustard oil Salt to taste Method: Boil potatoes. Peel the skin and mash it in a bowl. Add the other ingredients and m

Assamese Doi Chira Jolpan Recipe

Assamese Jolpan recipes are generally breakfast recipes which requires no cooking and can be prepared in no time.  These jolpan recipes are not only served as breakfast but can also be served to guests specially in the time of Bihu festivities. Jolpan recipes usually consists of various forms of rice like rice flakes (chira), puffed rice(muri/hurung/akhoi), handoh(roasted and grounded rice),  Soft rice(kumol saul) etc.  These rice varieties are served with curd/yougurt(doi), and jaggery(gur) to make jolpan . Use either cow curd or buffalo curd. You can also use curd prepared in bamboo hollow. But serve Assamese jolpan only on bell metal(kahor) bowl because it is a tradition. Recipe of Doi Chira: >Preparation time: 15 minutes >Cooking time: 0 minutes >Total: 15 minutes. >Serve: 2 INGREDIENTS: 2 cups rice flakes 1 cup curd/yougurt 1/2 cup jeggery 1/2 cup cream(optional) METHOD: Soak rice flakes in warm water for 2-3 minutes.  Squeeze and drain the remaining

Amroli poruar tup | Red ant eggs

Amroli poruar tup or the red ant eggs  are consumed by the people of Assam as a part of their traditional cuisine at the occasion of Rongali bihu, celebrated in the month of April. It is basically the tradition of Ahom and some other communities of upper Assam. The sourcfes of red ants are big tree specially mango tree or jackfruit tree. The mango tree is considered as the best souce. The ants together with their white coloured eggs are collected to consume.  The taste of ants are sour. So if you do not like too sour, just throw the ants from the eggs before cooking. Red ant is good for nutritional point of view. As it contains much more proteins,  iron, calcium and vitamin B12. Consuming red ant can help us in many ways such as it can protect us from water borne diseases like malaria,  jaundice etc. It's also good for eye, heart, brain and nervous system. May be because of these  properties red ant and eggs are consumed during spring and at the peak of summer to prot

Ahom Bogori (Peach)

Ahom Bogori (Assamese আহোম বগৰী)  in English is called Peach. It's scientific name is Prunus persica. Peaches resembles and closely related to apricots and plums. Peaches are soft when ripened and are very delicious. Unlike apricot and plum, peaches have one large middle seed.  As I googled I found that peach fruit was domesticated and cultivated for the first time in Northwest China. It's a summer fruit and largely available in Assam. It is believed that the name ' Ahom bogori ' is derived from the Kingdom of Ahom . It may be because the Ahoms have brought with them the seeds of peach.  Ahom is a large community originally from the Chinese province of Yunnan, which is located on Southwest China. From Yunnan, they migrated into Myanmar and then after crossing the Patkai Mountains entered Assam. The Ahoms have established their dynasty and ruled the Ahom Kingdom, the present day Assam for about 600 years.  We call this fruit as ahom bogori from childhood.  B

Elephant apple and dates chutney (Ou tenga chutney)

Dillenia Indica commonly known as Elephant  Apple or  Ou tenga  is a fruit ,  sour in taste and very native to Assamese cuisine. Ou tenga contains vitamins C and E along with vitamin B complex and potassium. It also contains antioxidants. Elephant apple is generally used in Assamese cuisine to make fish curries. Dates contains several vitamins, minerals, fiber and antioxidants. Dried dates are a good source of magnesium, calcium, iron and potassium. However dried dates are high in calories. Today I am going to share a chutney made from elephant apple and dried dates . I made this chutney for my office party. It was served with alu and methi parathas togather with peanut chutney.   Here is the recipe: ELEPHANT APPLE AND DATES CHUTNEY / OU TENGA CHUTNEY: INGREDIENTS: 1 elephant apple 1 cup dried dates  1 cup water  1/2 cup jaggery  1/2 cup suger  1/2 tsp black cumin or kala jeera seeds 1 tsp red chilli powder 1/2 tsp cumin powder 1/2 tsp coriander powder 2/3 bay leaves 2/3 dry red chilie

Namsing : A Mishing Delicacy

 Mishing are an ethnic community living in parts of Assam and Arunachal Pradesh. Unlike other Assamese cuisines, Mishing cuisine is also unique of its kind. Mishing people are mainly non-vegetarian and rice is their main food. They eat different greens and herbs as vegetable together with fish, pork, chicken, duck meat etc. Namsing is a very popular dish among Mishing people. Namsing is nothing but dry and grounded fish . Dry and grounded fish is equally popular among other ethnic groups of Assam also but they call it hukoti .  The method of preparation of namsing is little different from hukoti. In preparing namsing Mishing people also add few herbs like colocasia leaves, long coriander etc. Small river fishes are used to make namsing. At first they clean the fishes and then dry them under sun or on smoke over stove top. After that they grounded the dry fishes together with different herbs in husking pedal (dhaki). They use bamboo tubes and filled the tubes with the grounded mixture

Tamul Paan : Areca nut and Betel leaf

Tamul Paan means areca nut and betel leaf.  Tamul  is areca nut and  paan  is betel leaf. Tamul and paan are served together as a pair with a small portion of limestone. Tamul paan is an integral part of Assamese society. Areca nut is first peeled and then cut into pieces. Betel leaf is also cut into pieces and then served together with or without limestone. Tamul paan is offered whenever a guest visits as a mark of honour. Tamul paan is served in a bell metal utensil called Bota . Tamul paan is often served at the end of an Assamese meal. Tamul or areca nut is also known as betel nut. Areca nut is the seed of the areca palm. When the husk of the areca seed is green, the nut inside is  soft which is called kumolia tamul in Assamese. When the hush of the areca seed become yellow or orange, the fruit inside becomes hard. Both green or orange that means unripe or ripe areca nuts are freshly picked and after removing the fibrous shell consumed with betel leaves. The orange or yell