Kesa mithoi is a soft rice flour ball which cannot be preserved for a longer period. While poka mithoi is a harder one which can be preserved for many days. The longer you preserve the harder it will be. Here I have some sweet memories of my childhood related to poka mithoi. My late grandmother used to make poka mithoi. As she lived in Nalbari district which is little far from my place Dibrugarh, we couldn't visit her regularly. Only my father often visited her. So when my father came back home, my grandmother packed for us some poka mithoi ladoos which sometimes were so hard that we were unable to break those ladoos with our tooth.
Recipe of Kesa Mithoi:
• 2 cups rice powder or rice flour
• 1/2 cup suger
• 1/2 cup grated coconut
• 2 tbsp ghee
• 2 tbsp honey
• milk as required (for shaping the mithois)
In a big and flat pan take all the ingredients and mix well.
Now make round shaped balls.
You can make 8-10 ladoos from 2 cups of rice flour
Kesa mithoi is ready to serve. Enjoy!
Recipe of Poka Mithoi:
• 1 cup rice powder or rice flour
• 1 cup jeggery
• 1/4 cup of water
• 1 tbsp freshly ground black pepper
Roast the rice flour in a heavy bottomed pan. Stir constantly until you get a sweet aroma of the rice flour.
Remove from heat and add freshly grated black pepper. Mix well. Keep aside.
Heat another pan. Add Jeggery to melt. Make a syrup of jeggery and water.
Take little jeggery syrup and mix it to roasted rice flour and make round shaped balls.
Poka mithoi is ready to serve. Enjoy!