Lau palla is a rustic-countryside sort of sweet dish generally termed as pitha among Assamese. It's more popular in parts of lower Assam. Recreating the dish in my Blore home was a great experience. Firstly had pitha after a long time and secondly my hubby was pleasently surprised and it brought back a lot of memories for him.
Ingredients: Ash gourd (chalkumra) 400gms, all pupose flour(maida) 500gms, 1/2 cup milk, 2-3 pods of cardamom, 2-3 drops of rosewater. 2 cups sugar, refined oil for frying, 2 cups of water, 1/2 spoon fennel seeds
Method:
1) Grate the chalkumra and keep aside for 5 minutes
2) Drain out the excess water from the grated chalkumra by squeezing it tightly between your palms
3) Take a mixing bowl, add flour, fennel seeds, grated chalkumra and mix evenly
4) Add milk gradually to the above mixture
4) Please make sure that the mixture doesnot turn runny neither very tight. The consistency should be that of pancakes
5) In the meantime, you can prepare the sugar syrup. To make a good sugar syrup all you have to do is heat equal measures of sugar with equal measure of water. For this particular dish, I took two cups of sugar and two cups of water.
6) As the sugar syrup boils, drop in the cardamom and rose water. It gives an enhanced flavour and aroma.
7) Once the syrup turns sticky in finger-tip, it's time to switch off the gas
8) For the pitha, heat oil in a deep kadhai. When I say heat oil you can choose to fill the half kadhai with oil for getting the best results as in how you traditionally or you can shallow fry for a much healthier option.
9) Take a ladle and fry small heaps of the pitha batter on medium heat so that it gets cooked evenly
10) Give time for the pithas to turn brown
11) once down gently transfer them in to the sugar syrup
12) Allow 2-3 hours for the pithas to soak in the syrup and then you can transfer them into a serving dish
Note:
Ingredients: Ash gourd (chalkumra) 400gms, all pupose flour(maida) 500gms, 1/2 cup milk, 2-3 pods of cardamom, 2-3 drops of rosewater. 2 cups sugar, refined oil for frying, 2 cups of water, 1/2 spoon fennel seeds
Method:
1) Grate the chalkumra and keep aside for 5 minutes
2) Drain out the excess water from the grated chalkumra by squeezing it tightly between your palms
3) Take a mixing bowl, add flour, fennel seeds, grated chalkumra and mix evenly
4) Add milk gradually to the above mixture
4) Please make sure that the mixture doesnot turn runny neither very tight. The consistency should be that of pancakes
5) In the meantime, you can prepare the sugar syrup. To make a good sugar syrup all you have to do is heat equal measures of sugar with equal measure of water. For this particular dish, I took two cups of sugar and two cups of water.
6) As the sugar syrup boils, drop in the cardamom and rose water. It gives an enhanced flavour and aroma.
7) Once the syrup turns sticky in finger-tip, it's time to switch off the gas
8) For the pitha, heat oil in a deep kadhai. When I say heat oil you can choose to fill the half kadhai with oil for getting the best results as in how you traditionally or you can shallow fry for a much healthier option.
9) Take a ladle and fry small heaps of the pitha batter on medium heat so that it gets cooked evenly
10) Give time for the pithas to turn brown
11) once down gently transfer them in to the sugar syrup
12) Allow 2-3 hours for the pithas to soak in the syrup and then you can transfer them into a serving dish
Note:
- You can add a pinch of baking soda while making the pitha batter.
- The same pitha can be re-created with sweet potato instead of ash-gourd. Just follow the same procedure.
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