Instructions:
Pre -Cooking steps
Start the dish by breaking the Sriphala(coconut), remove the flesh in a cup and slice them into fine cuboids.
Dry roast the sesame seeds, and sliced coconut on low to medium flame. Now add the pepper corns, sauf, and cardamom and roughly crush them together. Make them ready for cooking.
Take a bowl, add the jaggery into it and then 1 ½ cups of lukewarm water. Mix them properly.
Take a small cup, add a tsp of ghee, melt it and add 4 strands of Kesar. Leave it aside for last.
Dough Preparation
Take a bowl or plate, add the singhara(chestnut) flour,& crushed spices ( black pepper, cardamom, sauf ) together. Add the warm jaggery water bit by bit and slowly knead them into a perfect dough. Then split the dough into 7 equal portions. Take a small dough and fill it with sesame coconut stuffing, and then shape it with the help of a mould or you can use your hands.
Cooking
Finely brush the top with ghee and place one kesar strand. Then steam the peethas in a bamboo steamer / normal steamer for 10 minutes. Serve them warm & fresh on the traditional container.
This amazing authentic Assamese fusion dish can make your fasting more tasty and joyful....
Navaratri ki har ek din chamakdar rahe,
Humari eye recipe ap sabke liye mithi pegam laye….