Narikolor Pitha – Traditional Assamese Coconut Pitha

Narikolor Pitha is a delicious traditional Assamese pitha made with rice flour, coconut and jaggery. Soft, mildly sweet and wonderfully aromatic, this homemade delicacy is especially popular during Bihu and other festive occasions in Assam.

The combination of freshly grated coconut and jaggery gives Narikolor Pitha its distinctive traditional flavour, while the rice flour provides a soft and satisfying texture.

🍚 Recipe Information

• Recipe: Narikolor Pitha
• Cuisine: Assamese
• Course: Snack / Dessert
• Preparation Time: 20 minutes
• Cooking Time: 20–25 minutes
• Total Time: About 45 minutes
• Servings: 8–10 pithas
• Difficulty: Medium

🛒 Ingredients

For the Rice Flour Mixture

• 2 cups fine rice flour
• ½ teaspoon salt
• Warm water, as required

For the Coconut Filling

• 1½ cups freshly grated coconut
• ¾ cup grated jaggery
• 2–3 green cardamom pods, powdered
• 1–2 tablespoons water, if required

👩‍🍳 How to Make Narikolor Pitha

Step 1: Prepare the Coconut Filling

Heat a pan over low heat and add the grated coconut.

Add the grated jaggery and mix well.

Cook gently until the jaggery melts and combines with the coconut. Keep stirring so that the mixture does not stick to the pan.

Add cardamom powder and cook for another 2–3 minutes.

The filling should become moist and aromatic but not watery.

Remove from the heat and allow it to cool.

Step 2: Prepare the Rice Flour

Place the rice flour in a large bowl and add salt.

Gradually sprinkle warm water over the flour while mixing.

The mixture should become moist and soft enough to hold together when pressed. Avoid making a smooth, sticky dough.

Step 3: Prepare the Pitha

Take a small portion of the rice flour mixture and flatten it gently with your fingers.

Place a spoonful of the coconut-jaggery filling in the centre.

Carefully fold the rice flour mixture around the filling and shape it into a small roll or oval.

Seal the edges gently so the filling does not come out during cooking.

Step 4: Steam the Pitha

Prepare a steamer and place the pithas on a lightly greased steaming plate or banana leaf.

Steam for approximately 10–15 minutes, or until the outer rice layer becomes firm and cooked.

Step 5: Cool and Serve

Carefully remove the pithas from the steamer.

Allow them to cool for a few minutes before serving.

The coconut filling will remain sweet, soft and fragrant inside the rice-flour covering.

☕ How to Serve Narikolor Pitha

Narikolor Pitha is delicious on its own and pairs beautifully with:

• Assamese tea
• Black tea
• Milk tea
• Jaggery
• Fresh coconut
• Other traditional Assamese pithas

It makes an excellent festive snack during Bihu celebrations.

👨‍🍳 Tips for Perfect Narikolor Pitha

• Use freshly grated coconut for the best flavour.
• Cook the coconut and jaggery mixture over low heat.
• Do not make the filling too wet.
• Use fine rice flour for a smoother outer layer.
• Add water gradually while preparing the rice flour mixture.
• Make sure the pitha is properly sealed before steaming.
• Avoid over-steaming, as this can make the rice covering overly firm.
• Adjust the amount of jaggery according to your preferred sweetness.

❓ Frequently Asked Questions

What is Narikolor Pitha?

Narikolor Pitha is a traditional Assamese rice-flour pitha filled with sweetened grated coconut and jaggery.

What does Narikolor mean?

“Narikolor” refers to coconut, while “Pitha” refers to traditional rice-based cakes or snacks commonly prepared in Assam and other parts of Northeast India.

When is Narikolor Pitha prepared?

It is particularly popular during Assamese festivals such as Bihu, although it can be prepared throughout the year.

Can I use desiccated coconut?

Fresh coconut is recommended for an authentic flavour and softer filling. Desiccated coconut can be used if fresh coconut is unavailable, but the texture will be different.

Can Narikolor Pitha be made without jaggery?

Yes. Jaggery can be replaced with sugar, although jaggery provides a more traditional flavour and colour.

🌾 Narikolor Pitha in Assamese Cuisine

Pitha is an important part of Assamese culinary traditions, particularly during Bihu. Families prepare different varieties using locally available ingredients such as rice, coconut, sesame and jaggery.

Narikolor Pitha is one of the simplest and most comforting varieties. Its combination of soft rice flour and sweet coconut filling reflects the traditional Assamese preference for uncomplicated ingredients and natural flavours.