Sooji Kakara Pitha

Name: Sooji Kakara Pitha
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup coconut grated; 1 cup semolina; 5 tsp sugar; 1/4 th tsp salt; 1/4 th cup grated date palm jaggery or khejur gur; 3 tbsp liquid date palm jaggery or nolen gur; 1/4 th tsp fennel seeds; 2 cardamom, crushed; 1/2 tsp black pepper powder; 1 tsp ghee; As needed oil for frying

Kumkum Chatterjee @cook_12055532

#GA4
#week16
#orissa
Sooji Kakara Pitha or Coconut stuffed deep fried Semolina Dumplings is a traditional sweet from Orissa and mostly prepared during festivals and offered in puja as prasad. The texture is crispy outside while soft inside with a coconut jaggery filling.A dash of black pepper in the filling and fennel and cardamom powder in the semolina crust gives an unique taste to these dumplings.While the crust is made of semolina,it can also be made of wheat flour.A drizzle of liquid date palm jaggery or nolen gur on these dumplings while serving makes it all the more flavourful. Kakara Pitha is usually served as a snack or dessert.

Kumkum Chatterjee @cook_12055532

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Ingredients

1 hour

4 servings

1 cupcoconut grated
1 cupsemolina
5 tspsugar
1/4 th tsp salt
1/4 th cup grated date palm jaggery or khejur gur
3 tbspliquid date palm jaggery or nolen gur
1/4 th tsp fennel seeds
2cardamom, crushed
1/2 tspblack pepper powder
1 tspghee
As neededoil for frying

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Steps

1 hour

1

Grate coconut. Boil 1/4 th cup water in a wok and add the grated jaggery. Wait till jaggery melts and attains a semi-thick consistency.
2

Add grated coconut, black pepper powder and toss till jaggery and coconut are well blended and almost dry. Remove from flame and add chopped cashewnuts and raisins. Mix well and set aside to cool.
3

Boil 1.5 cups of water in a pan. Sprinkle fennel seeds, crushed cardamom powder, sugar, and salt. Boil till salt and sugar dissolve. Lower the flame and add the semolina or sooji. Add 1tsp ghee. Stir continuously so that there are no lumps and semolina is cooked and formed into a soft dough.
4

Remove from heat and knead to a smooth dough.Divide into 10 equal balls approximately.Grease your palm with ghee.Take a ball and press in the middle with your thumb to form into a cup. Stuff a teaspoon of coconut jaggery mixture in it.Gather the edges to cover the stuffing and smoothen the surface.Press with your palm to make a small semi thick flat disc.Rest for 5 minutes.Heat oil in a pan or wok and deep fry this coconut filled sweet semolina dumplings in medium flame till crispy golden brown.
5

Serve warm as a snack or dessert with a drizzle of Nolen Gur (liquid date palm jaggery).