Sooji Kakara Pitha
Sooji Kakara Pitha Recipe with Coconut and Jaggery filling | Odisha's Kakera Pitha Recipe with Sooji and Coconut
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.
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