Jolpan

Bohag Bihu celebrates the Assamese New Year and the arrival of spring, honouring fresh harvests and simple traditions. The day begins with Jolpan, a wholesome spread of beaten rice, sticky rice, puffed rice, fresh curd, jaggery, and seasonal fruits, enjoyed before the festivities unfold. Light yet nourishing, it reflects the simplicity and agricultural roots of the celebration.

Ingredients

• ½ cup chira (beaten rice/poha)
• ¼ cup muri (puffed rice)
• ¼ cup bora saul (sticky rice) — soaked overnight and steamed, or substitute with cooked glutinous rice
• 1 cup thick curd (doi) — preferably fresh homemade
• 3 tbsp jaggery (gur) — grated or broken into small pieces
• 1 ripe banana — sliced (optional but traditional)

Method

1. Soak chira in warm water for 3–5 minutes until softened. Squeeze out excess water and place in a bowl.
2. Add muri and cooked bora saul alongside the chira.
3. Spoon thick curd generously over the rice.
4. Place jaggery on top.
5. Add sliced banana alongside if using.
6. Serve immediately in a brass or steel bowl — do not mix, let each person stir their own. Eat fresh.                                        

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