Assamese Kesa Mithoi

by Amrutam India

Assamese Kesa Mithoi, a no-cook sweet delicacy from the North-East Indian state of Assam, is traditionally offered as prasad/prasadam. Even though this is a no-cook dish, the flavour of ghee gives it an excellent flavour. Furthermore, pure A2 Cow Ghee consists of fat-soluble vitamins, which is beneficial for weight loss and plays a key role in balancing hormones and maintaining healthy cholesterol.



2 cups powdered Rice Flour, (preferably long grain aromatic Basmati rice or any other aromatic rice flour)

1/2 cup organic Jaggery/Gud, finely grated

1/2 cup freshly grated Coconut

2 tsp + extra (for greasing the palms while shaping) Amrutam Ghee

1 1/2 tbsp fresh Coconut Water or milk (for shaping the mithois)

1/3 tsp powdered Green Cardamom

A small pinch of edible Camphor (optional)



-Mix the rice flour, jaggery, grated coconut, 2 tsp Amrutam ghee, and powdered cardamom until blended and lump-free.

-Drizzle in the freshly extracted coconut water or milk as required to shape the dry mixture to perfect unbroken roundels/discs. Add camphor and mix well.

-Now grease both palms with little ghee, take a small amount of the dry mixture and shape to roundels. (You can dip your fingers tip into the coconut water to lightly moisten the mixture to shape them).

-Once done, serve and enjoy the mithois.



-Sprinkle the coconut water or milk into the mixture as required, remember that it’s a dry mixture. The ratio of jaggery and grated coconut has to be equal.

-Do not add more than a small pinch of karpur. Skip if you don’t want to consume it or if it’s unavailable.

-Do not worry about the perfect round shapes, they will taste good anyway.



Kesa in Assamese means raw. Therefore, the name kesa mithoi reveals that it is a no-cook ladoo which is generally served or distributed in religious festivities. The pure A2 Cow Ghee present in this delicacy not only cleanses your body of toxins but also is a treat for your tastebuds. You can purchase the purest ghee accompaniment to every dish here.