Chunga pitha

Chunga Pitha is a traditional Bangladeshi and Assamese delicacy, often enjoyed during the harvest festival of Bihu. It is a type of Pitha, a category of sweet or savory cakes in the cuisines of the Indian subcontinent.

Ingredients and Preparation

Chunga Pitha is made from rice flour and sometimes filled with sweetened coconut shreds. The rice flour is soaked overnight and then ground into a fine paste. This paste is then stuffed into a bamboo tube (Chunga in Assamese), giving the dish its name. The bamboo tube is then sealed with banana leaves and cooked over a slow fire. The heat from the fire cooks the rice flour and caramelizes the coconut filling, if used, resulting in a sweet, smoky flavor.

Cultural Significance

Chunga Pitha is traditionally prepared during the Magh Bihu festival in Assam, which marks the end of the harvest season. It is also a popular dish during the Poush Sankranti festival in Bangladesh. The dish is often served with Assam tea or Toddy, a traditional alcoholic beverage made from the sap of palm trees.

Variations

There are several variations of Chunga Pitha, including those filled with jaggery or khoya, a type of condensed milk. Some variations also include spices like cardamom or cinnamon for added flavor.

See Also

• Pitha
• Bihu
• Bangladeshi cuisine
• Assamese cuisine

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