Bor Pitha

Prepare the filling: grate or crumble the jaggery. In a pan over low heat, combine jaggery, grated coconut, and black sesame seeds. Stir until the jaggery melts and the mixture comes together into a thick, sticky filling. Add cardamom powder and mix. Remove from heat and let it cool completely.

Prepare the batter: combine rice flour, a pinch of salt, and water. Mix to form a smooth, thick batter — it should be thick enough to coat a spoon but still pourable.

Divide the cooled filling into 16 small portions and roll each into a ball.

Heat mustard oil in a deep kadai over medium heat until it reaches 170°C (340°F).

Dip each filling ball into the rice flour batter, coating it completely.

Gently slide the coated balls into the hot oil. Fry 4–5 at a time.

Fry for 4–5 minutes, turning occasionally, until the bor pitha are golden brown all over.

Remove with a slotted spoon and drain on paper towels.

Allow to cool slightly before serving — the filling will be very hot inside.

Serve warm as a festive sweet, especially during Bihu celebrations.