Makhana kakera

Name: Makhana kakera
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 50 gm makhana; 1/2 cup semolina; 2 cups water; 1/3 tsp salt; 1/2 cup sugar; 1/2 tsp ghee; For stuffing:; 1 cup grated coconut; 1/4 cup Jaggery powder; 1/4 tsp cardamom and black pepper powder; 7-8 splitted cashew nuts; As needed Oil for deep frying

Bobly Rath @cook_241086

#mkt
#FAV
#favorite_recipe
#post_no3
Kakera is a traditional Odia recipe. I made this kakera using makhana flour with coconut stuffing.

Bobly Rath @cook_241086

#mkt
#FAV
#favorite_recipe
#post_no3
Kakera is a traditional Odia recipe. I made this kakera using makhana flour with coconut stuffing.

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Ingredients

30 minutes

3 servings

50 gmmakhana
1/2 cupsemolina
2 cupswater
1/3 tspsalt
1/2 cupsugar
1/2 tspghee
For stuffing:
1 cupgrated coconut
1/4 cupJaggery powder
1/4 tspcardamom and black pepper powder
7-8splitted cashew nuts
As neededOil for deep frying

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Steps

30 minutes

1

Roast the makhana till they become crispy.
2

Then make a powder of the roasted makhana.
3

Mix the makhana powder and semolina together in a bowl.
4

Heat a pan with water and add salt, sugar and ghee in it.
5

Then slowly add the flour with continuously stirring.
6

Your makhana dough is ready. Keep it aside.
7

Prepare the stuffing. Heat a pan and roast the grated coconut in it by adding all the ingredients together with it.
8

Then your stuffing is ready.
9

Knead the dough with your hand by greasing your hand with ghee. Then make equal size balls from the dough. Then make small bowl like shape of the ball and put some stuffing in it.
10

Then close the ball. Then slightly press them to make kakera. Make all kakeras like this.
11

Heat a Kadai with oil and then deep fry them till they become golden brown in colour.
12

Now your makhana kakeras are ready. Serve hot. You can store them in an airtight container for 2 days.

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Bobly Rath @cook_241086

on January 19, 2020 17:44

https://www.youtube.com/channel/UCwaxWBjVDAzDBiLOIHy2U2gln every dish I always like to give some traditional touch. In my every dish there must be an authentic odia touch.