Sooji Kakara Pitha Recipe | Odisha's Kakara Pitha
Sooji Kakra Pitha recipe with deep fried semolina patty filled with sweet coconut and jaggery filling.
Kakara Pitha is a traditional deep fried dessert from the Odisha cuisine , made on every special occasion and offered to the deities in temples.
About the recipe
Traditional Sweet Recipe from Odia Cuisine, Sooji Kakara Pitha is deep fried Semolina/Sooji dumpling stuffed with sweet coconut filling.
Crispy from outside, sweet from inside, Kakara Pitha is considered as a festive food which is also prepared as a Temple food, an offering (Prasad) to the Lord Jagannath of Puri Temple in Orissa. It is made with Sooji/Semolina or Whole Wheat Flour. Here I am sharing the Sooji Pitha recipe.
I have never been to Orissa but my parents went there a few years back. They have fond memories of that place and loved the Puri Beach and the local food there.
Sooji Kakara Pitha very easy to make dessert that requires only a few ingredients to make.
What are Pitha
Pithas are the indispensable part of Odia Cuisine. Pithas are primarily considered as festive and are made on every special and auspicious occasion. There are both sweet and savory Pithas. And further the variation ranges from pancake style to dumplings, deep fried, boiled, baked steamed or pan griddled. These are served as snacks or made on special occasions as mentioned earlier.
Pithas are also popular in other state like Bengal, Assam and Jharkhand. Rice flour is used as the main ingredient in many variations but sooji and whole wheat flour/atta is also used .
How to make Sooji Kakara Pitha
Sooji Kakara Pitha is made with outer semolina/sooji covering and is filled with sweet coconut filling.
Fresh coconut with jaggery and nuts and raisins (optional) is used for filling.
The dumplings are then deep fried till golden brown.
Checkout the detailed ingredient list along with stepwise method in the recipe card
Storage and Shelf Life
Pitha can be stored in refrigerator for 2-3 days. Before serving, warm in oven(preheating mode) or on griddle.
Refrigerate in an airtight container.
Checkout a few other recipes with Sooji/Semolina from the blog
Recipe Card
Sooji Kakara Pitha
Ingredients
For Outer Covering
- ½ Cup Sooji/Semolina
- 1 tsp Desi Ghee/Oil
- 2 tbsp Raw Sugar/Jaggery Powder
- ½ tsp Fennel Seeds
- ¼ tsp Salt
- 1 Cup Water
For Coconut Filling
- ½ Cup Grated Fresh Coconut
- ¼ Cup Jaggery Powder
- ¼ tsp Cardamom Powder
- ¼ tsp Black Pepper
- 2 tbsp Finely Chopped Almonds and Cashew nuts
- 1-2 tbsp Raisins
- Oil for Frying
Instructions
Make Dough for Outer Covering
- In a pan/small kadhai heat 1 cup water. Add salt and desi ghee and sugar.
- Once the water starts boiling, add sooji/semolina little by little. Keep on stirring so that no lumps are formed.
- Once the mixture is thick switch off the gas and take out the mixture in a separate bowl and keep it to cool.
- Once the mixture is workable, not completely cool, knead the mixture for 5 mins to get a soft dough.
- Once done cover and keep aside.
Make Coconut Filling
- In another non-stick pan, add fresh grated coconut coconut with cardamom powder.
- Sauté it a little till it starts giving the roasted aroma.
- Add jaggery powder/sugar, cardamom powder, and sauté till jaggery powder completely melts.
- Now add chopped nuts and raisins. Cook for 1-2 minutes. Keep on stirring the coconut and nuts mixture.
- Once done, transfer in a bowl and keep it to cool.
Make Pitha
- Now take the smooth sooji dough and divide it in equal portions. Keep a small ½" ball to check if the oil is ready for frying.
- Now take one ball and flatten on the palm to make 3" diameter disc.
- Keep about 1 tsp of filling on the disc, and fold the edges to seal the disc.
- Lightly press the ball and flatten it to make a disc. Ensure there are no cracks or opening, else the filling with come out.
- Or, you can divide the filling in small portions (about 1" diameter balls) or as required, and use for stuffing.
- Make all the Pithas in the same way, keep covered.
- In a kadhai or heavy bottomed pan, heat oil.
- Drop the small ball that we made in step 1 of making pitha. It should sizzle and rise up.
- If the ball rises immediately lower the flame and cool oil a bit. If the ball doesn't sizzle and rises very slowly, heat oil a bit more.
- Now drop 2-3 pithas in hot oil and fry till golden brown from both the sides. Lightly flip the pithas.
- While frying keep the flame to medium. If you feel the oil is not hot enough then only increase the flame.
- Fry all the pithas in similar way till golden brown from both sides.
- Take out in plate lined with kitchen towel. It absorbs extra oil.
- Once the pithas cool down, serve warm.
Do try this traditional Kakara Pitha recipe from the Odisha. Make it on festivals, auspicious occasions for Prasad or for snacks when family and friends visit.
Share your feedback whenever you make this. I am sure you and your family will love it as much my family loved it.
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IndiaNetzone
Odisha cuisine is an amalgamation of affluent usage of spices and local ingredients. Odisha besides having rich architectural and cultural heritage also possesses a rich culinary background. The kitchen of famous Jagannath Temple in Puri is considered to be the largest in the world, engaging a thousand chefs working around 752 Chulah (wood burning clay hearths) to feed more than 10,000 people.
https://www.indianetzone.com/37/orissa_cuisine_indian_food.htm
Seema Sriram
This is one of the best looking Pithas ever. I love your plates and bowls in this image as well.
NARMADHA
Sooji Kakara Pitha looks so tempting and lovely color of the pitha. Love the coconut jaggery filling and one of my favorite stuffing. Bookmarking to try it soon.
Swati
Thanks Narmadha .. do try it
Sasmita Sahoo
ahaaa so beautifully you have made this pitha swaty. This is our topmost pick whenever we opt for pitha preparation. jaggery and coconut filling adds an amazing flavor to the pitha
Vasusvegkitchen
Loved your version stuffed Kakara pithas Swaty. This is the first food item I had when I steeped in Odisha. Liked the way you added black pepper and nuts in filling.
Preethicuisine
Suji kakra Pitha looks so delicious. Love the coconut jaggery filling and so perfectly browned. It was great fun exploring all the Pitha recipes.
Anu
This coconut and jaggery filled sweet looks so crispy and delicious. Also the golden color of the pitha is very eye-catching. Bookmarked to try this dish.
Renu
Sooji Kakara Pitha looks absolutely yum and delicious. I love the crispy outer covering and the soft and sweet inside filling. A must-try.
Shobha Keshwani
The sooji kakara pithas look so delicious. I lovethe coconutand jaggery filling. So well make with perfectcolour and texture
Jayashree T.Rao
Sooji Pitha looks so delicious Swati. I must try this sometime. The addition of fennel must have given a nice aroma to it.
Mayuri Patel
Sooji Kakara Pitha looks so delicious. Love the coconut and jaggery filling. Swati, your pitha have come put perfect and the golden brown colour is simply beautiful.
Swati
Thank you Mayuriji. I tried it for the first time and my family loved it.
Preeti Shridhar
Your Kakra Pitha looks very crispy. Even I made these ?. These were an instant hit at home.
Swati
Thanks Preetiji, my kids and hubby too loved it. I will check your version
Poonam bachhav
I also made Suji Kakara pitha and my family loved it to the core. The flavorful jaggery and coconut filling of this stuffed pitha is what makes it all the more delectable.
Swati
Thanks Poonam.. you are right coconut and jaggery filling makes it more delicious.