Bournville-Infused Coconut Pitha: A Chocolatey Delight for Bihu Celebrations

Remember the first bite of pitha at a Bihu celebration, the crunch, the hot coconut within, the smell of ghee wafting through the air? Bihu, Assam's favorite festival, is not just dancing to the rhythm of dhol but also circling the kitchen, making dough balls, and stuffing them with sweet treats. It's a period when food unites people, laughter overflows from houses, and the aroma of something sugary being fried in oil clings throughout the day.

Bihu celebrates harvest, renewal, and new beginnings. And no Bihu celebration is complete without pithas—crispy rice cakes with sweet coconut-jaggery stuffing. But this year, how about trying something a little different, something your kids will ask for again and again? Let’s bring in a chocolatey surprise without losing the soul of the pitha.

Presenting Bournville-Infused Coconut Pitha—newly crafted, classic Assamese dessert. Grated coconut paired with rich, dark chocolate offers a combination that's festive, reminiscent, and somewhat naughty. A dessert to transcend generations, bringing a contemporary, indulgent note to your Bihu celebration table. So let's jump into the recipe and make this Bihu a memory!

Recipe for Bournville-Infused Coconut Pitha

Ingredients:

• 2 cups rice flour
• 1 cup grated coconut
• ½ cup grated jaggery
• 75g chopped Bournville dark chocolate
• 2 tbsp sugar
• 2 tbsp ghee
• ½ tsp cardamom powder
• Warm water according to requirement
• A pinch of salt
• Oil for frying

Method:

Heat a pan, add grated coconut and jaggery. Mix well until the jaggery dissolves and mixes with the coconut. Remove from heat and mix the chopped Bournville chocolate. Allow to cool. In a bowl, combine rice flour, sugar, salt, and warm water and mix to a smooth dough. Divide into small portions and make them into discs. Put the coconut-chocolate filling in the center and close the edges securely. Heat oil in a kadhai and deep-fry the pithas until golden brown. Serve hot or at room temperature.

7 Tips for Making Bournville-Infused Coconut Pitha

Select Fine Rice Flour for a Soft Shell

Always use rice flour that has been milled finely when preparing pitha. Dough that is coarse will be difficult to shape and will harden. If possible, use freshly ground rice flour from the local mill. This keeps the dough soft and easy to roll. In kneading, use warm water slowly to regulate consistency. Dough that is kneaded well avoids cracking when frying and puffs up nicely.

Keep Sweetness in Balance in the Filling

Bournville dark chocolate has a rich cocoa bite without excess sugar content. If your jaggery is sweet, don't overdo it. Maintain the sweetness so that chocolate does not become lost in coconut-jaggery mixture. If you prefer a stronger chocolate flavor, cut down on jaggery and let the Bournville be the highlight.

Chill the Filling Before Sealing

One mistake is to fill hot coconut stuffing within the dough. Heat causes the chocolate to melt too quickly and become runny, hence sealing is difficult. Always chill the coconut-jaggery mixture to room temperature before adding chopped chocolate. This maintains the chocolate in small pieces within the pitha, thus each bite a treat.

Seal Edges Firmly to Avoid Leaks

A proper pitha is one that retains its filling intact while being fried. If the edges aren't sealed well enough, the chocolate can seep into the oil and ruin the batch. Moisture the edges of the dough lightly with water first and then seal. Use your fingertips to softly push and close the edges without the dough tearing.

Fry on Medium Heat for Even Cooking

Pitha should be fried over a steady flame. Too much heat will burn the outside shell promptly but not the inside. Very low heat will cause the pitha to soak up too much oil, and it becomes greasy. Maintain the medium flame and fry in batches. Stir gently and fry until nicely browned on all sides.

Good Quality Bournville

The chocolate used matters. Don't use compound chocolate or the economy ones. Go for real Bournville dark chocolate with high cocoa percentage. Not only does it impart a deep flavor to the pitha, but it also melts well within the filling without overwhelming the coconut and jaggery.

Serve It Smartly for Festive Feasts

Presentation is everything. Once the pithas are cooled and fried, drizzle melted Bournville over them or sprinkle with cocoa powder. For an evening dessert table, serve these pithas along with traditional laru and narikol pitha, so that there's something for every age group—from the elderly to the children.