New Delhi: Magh Bihu, also known as Bhogali Bihu, marks the end of the harvest season in Assam, celebrated with feasts, bonfires, and festive rituals. Traditional breakfast items form an essential part of the celebrations, offering both taste and cultural heritage. Among these, sunga pitha, ghila pitha, and tekeli pitha stand out for their unique preparation methods and flavours. These recipes blend sticky rice, jaggery, coconut, and traditional cooking techniques to deliver an authentic Magh Bihu breakfast experience for families and friends.
Rich in tradition and flavour, Magh Bihu breakfast recipes celebrate Assam’s harvest culture. Sunga, ghila, and tekeli pitha bring distinctive tastes and textures, from smoky bamboo-steamed rice to crispy fritters and soft kettle-cooked cakes. These recipes are perfect for recreating festive breakfast tables, giving everyone a taste of authentic Assamese celebrations at home. Here are the three recipes.
Traditional Magh Bihu breakfast recipes to try at home
1. Ghila pitha (Sweetened rice fritters)
Ingredients for ghila pitha
- Rice flour 2 cups
- Jaggery 1.5 cups
- Water as needed
- Pinch of baking soda
- Oil for frying
How to prepare ghila pitha
- Dissolve jaggery in warm water and strain.
- Combine with rice flour, add a pinch of baking soda, and form a semi-soft dough.
- Shape into small patties with a slight dip in the centre.
- Fry in medium-heated oil until golden brown.
- Serve warm with tea or milk for a crunchy, sweet start to the day.
2. Tekeli pitha (Steamed Kettle Pitha)
Ingredients for tekeli pitha
- Aromatic rice 2 cups (soaked)
- Grated coconut 1 cup
- Jaggery ¾-1 cup
- Cardamom ¼ tsp
- Salt pinch
- Muslin cloth/banana leaf
How to prepare tekeli pitha
- Drain the soaked rice and dry slightly.
- Grind to coarse flour, add salt.
- Mix coconut, jaggery, and cardamom.
- Layer rice flour and filling on a muslin cloth or banana leaf over a boiling kettle.
- Steam for 10-12 minutes until cooked.
- Serve immediately with fresh cream for soft, fragrant pitha.
3. Sunga pitha (Bamboo tube pitha)
Ingredients for sunga pitha
- Sticky rice 3 cups
- Grated coconut 1 cup
- Sugar/jaggery ½ cup
- Young bamboo tubes
- Banana leaves
How to prepare sunga pitha
Soak rice, then mix with coconut and sugar/jaggery.
- Stuff into clean bamboo tubes, leaving space for expansion, and seal with banana leaves.
- Cook over slow fire, rotating occasionally for even cooking.
- Cool slightly, split the bamboo to reveal a cylindrical rice cake.
- Slice and serve smoky, aromatic pitha.
These sunga, ghila, and tekeli pitha recipes bring the flavours and traditions of Assam’s Magh Bihu to your breakfast table. By blending authentic ingredients with traditional cooking methods, these dishes preserve the festive spirit while offering a delicious way to celebrate the harvest season at home.