Nangol Dhuwa Pitha

The term "Nangol Dhuwa" means "washing the plough" — a symbolic act performed by farmers after completing the sowing of seeds. To mark this important event, families prepare Nangol Dhuwa Pitha as an offering of gratitude for a hopeful and prosperous harvest.

Typically, Nangol Dhuwa Pitha is made from freshly ground sticky rice flour, sweetened with jaggery, and often stuffed with coconut or sesame fillings. It is steamed to perfection, creating a soft, aromatic pitha that holds cultural as well as emotional significance among Assamese people.

Simple Traditional Recipe for Nangol Dhuwa Pitha:

Ingredients:

• 2 cups sticky rice (bora saul) or rice flour

• 1 cup jaggery (grated or melted)

• 1 cup grated coconut (optional for filling)

• 1 tablespoon sesame seeds (optional)

• Water as needed

• A pinch of salt

• Banana leaves or cloth for steaming (optional)

Preparation Steps:

1. Prepare the Rice Flour:
   Soak the sticky rice for 5–6 hours and grind it into a fine, wet paste. If using rice flour, slightly moisten it with water.

2. Prepare the Filling (Optional):
   Mix grated coconut and melted jaggery. You can also add roasted sesame seeds for extra flavor.

3. Make the Dough:
   Mix the rice flour with a little salt and enough water to form a soft, pliable dough.

4. Shape the Pithas:
   Take a small portion of dough, flatten it, and place the coconut-jaggery filling in the center. Fold and seal it carefully.

5. Steaming:
   Steam the pithas in a steamer or wrap them in banana leaves and steam for about 15–20 minutes until fully cooked.

6. Serving:
   Serve warm. Nangol Dhuwa Pitha pairs beautifully with a cup of black tea or traditional Assamese laal saah (red tea)!

Quick Fact: Nangol Dhuwa Pitha is often prepared during the Kati Bihu and post-sowing rituals, celebrating nature's bounty and Assam's rich farming traditions. Nangol Dhuwa Pitha is not only a sweet treat but a heartfelt offering that reflects Assam’s deep bond with agriculture and nature.