#GoldenApron#Post_18#1_7_2019#InEnglishKakara Pitha is a traditional and popular sweet dish of Odisha. This is prepared in festive occasions , marriages , auspicious time like "Manabasa Gurubara" Pooja , Prathamastami in many houses . Recently we celebrated "Rajo festival" for three days. Kakara is one of many sweet recipe in this festival . It's a very tasty and delicious sweet , loved by everyone in Odisha. Kakara can be made with Wheat flour (atta) or Sooji (semolina) as the base or dough while grated Coconut with Jaggery / sugar and chopped dry fruits used as stuffing . I have taken Semolina as the base.

#CookclickManda pitha is a traditional recipe of Odisha in which rice or semolina balls are stuffed with grated coconut or freshly prepared cottage cheese or both and then either steamed or dip fry in oil. We people prepared this on any auspicious occasion, festivals etc and offered it to the God also. This is so delicious in taste.

#flours Manda Pitha is a traditional Pitha of Odisha. This is a delicious delicacy where stuffed rice flour dumplings are steam cooked. I have added my own twist by giving it cinnamon-ginger flavour.

This is very delicious recipe made with rice flour and filling can be different of our choice. It can be made with chana dal filling but I made this with keema / mince filling. Served with fried onion which is fry in desi ghee. #nonindian

#favourite

Sweet moong daal stuffeed and savory urad daal stuffed. #favourite

#5ingChitau Pitha is a traditional recipe of odisha. Very tasty and healthy.

#5pm#healthy moong and cheera pitha is made with lentils and with less oil best to have with evening tea .

It's a Bengali dish

I saw some leftover Bananas , so made kolar Pitha. It’s very simple to make, the recipe is healthy & Mouth watering. The complete procedure took 8/10 mins

It is traditional Indonesian snack, steamed glutinous rice flour with sweet grated coconut filling wrapped in banana leaves.Sweet grated coconut is made from fresh young grated coconut, some water and palm sugar, cook it over low heat, stirring often until the liquid is almost evaporated, and continue cooking until there is no liquid left. Remove from the heat and let the mixture set until it is cool enough to handle.The original kue is made from white glutinous rice flour with coconut milk. But I like to add my kue koci with black glutinous rice (soak the rice over night and blend it smoothly with some coconut milk) or steamed and mashed pumpkin or sweet potato or yam.