Atta kakara
Crispy on the outside, soft and delicious inside! This traditional Atta Kakara Pitha is made with whole wheat atta and filled with a sweet coconut-jaggery mixture, then shallow-fried to perfection. A simple homemade Odisha favourite that tastes especially wonderful with a cup of tea.
#atta #wheat #sweet #traditional #coconut #RB
Atta kakara
Crispy on the outside, soft and delicious inside! This traditional Atta Kakara Pitha is made with whole wheat atta and filled with a sweet coconut-jaggery mixture, then shallow-fried to perfection. A simple homemade Odisha favourite that tastes especially wonderful with a cup of tea.
#atta #wheat #sweet #traditional #coconut #RB
Open in Cookpad AppSteps
- 1
Heat a pan and add grated coconut and jaggery. Cook on low flame until the jaggery melts and the mixture becomes slightly dry. Add cardamom and fennel. Cool.
- 2
Mix wheat flour and rice flour.
- 3
Heat water, add salt, ghee, cardamom powder, fennel and jaggery powder. As it comes to boil, add the wheat flour and rice flour mixture and mix well without lumps. Cover and keep until its little cool.
- 4
When easy to handle, knead into a firm dough. Put ghee on dough. Take small portions, put the prepared coconut jaggery filling in the centre and seal.
- 5
Heat ghee or oil for frying.
- 6
Shallow fry the prepared kakara in medium heat until golden brown and crispy.
Tips
For maximum crispness, let the cooked kakara cool uncovered on a wire rack. Don't stack them while hot—the trapped steam makes them soft.
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