Heat a pan and add 1 tsp ghee. Add grated coconut, 1/2 cup sugar and cook for 3-4 minutes till the sugar melts and the mixture becomes dry. Add black pepper powder, cardamom powder and mix well. Remove and keep aside to cool.

Heat water in a deep pan on medium flame. Add 1/4 cup sugar and salt to taste. When water starts to boil, slowly add suji and stir it continuously until you get a thick dough. Keep the dough to cool on room temperature. Then knead it by adding 1 tsp ghee to make it softer.

Divide the dough into 8-10 equal portions.

Take one portion and make a ball. Flatten it like a disc with the help of your palm and put the coconut stuffing in the center. Seal it by bringing the edges to the center and roll to give it a disc-like shape. Repeat the process to make similar kakara pithas with the rest of the dough.

Now heat sufficient ghee in a wok over a medium flame. Put 2-3 kakara pithas at a time into the hot ghee. Fry till they turn golden brown from both sides.

Remove and place them on an absorbent paper.

Serve the kakara pithas warm.