(Semolina) Sooji Kakara Pitha

Name: (Semolina) Sooji Kakara Pitha
Total time: 2400 s
Yield: 4 to5 servings
Cuisine: American
Ingredients: For the Dough); 1 cup lightly fried sooji; 2 cups water; 150 gm jaggery or gud (you can take more or less according to your liking for sweet); 1 bay leaf; 1 tsp grated ginger; 1 pinch salt; For Stuffing; 1/2 Coconut grated; 2 tsp Clarified butter (desi ghee); 50 gm jaggery; 1 tbsp crushed Kashewnuts, Almonds, Dates (khajur); 1/2 tsp green cardamom powder; 1 pinch Karpoor(Camphor,used for Puja); Ghee + oil for deep frying; For Stuffing; 1/2 Coconut grated; 2 tsp Clarified butter (desi ghee); 50 gm jaggery; 1 tbsp crushed Kashewnuts, Almonds, Dates (khajur); 1/2 tsp green cardamom powder; 1 pinch Karpoor(Camphor,used for Puja); Ghee + oil for deep frying

Dr.Madhumita Mishra @FoodTalking

Odisha

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Kakara 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.

Dr.Madhumita Mishra @FoodTalking

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Ingredients

40 mins

4 to5 servings

For the Dough)
1 cuplightly fried sooji
2 cupswater
150 gmjaggery or gud (you can take more or less according to your liking for sweet)
1bay leaf
1 tspgrated ginger
1 pinchsalt
For Stuffing
1/2Coconut grated
2 tspClarified butter (desi ghee)
50 gmjaggery
1 tbspcrushed Kashewnuts, Almonds, Dates (khajur)
1/2 tspgreen cardamom powder
1 pinchKarpoor(Camphor,used for Puja)
Ghee + oil for deep frying
For Stuffing
1/2Coconut grated
2 tspClarified butter (desi ghee)
50 gmjaggery
1 tbspcrushed Kashewnuts, Almonds, Dates (khajur)
1/2 tspgreen cardamom powder
1 pinchKarpoor(Camphor,used for Puja)
Ghee + oil for deep frying

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Steps

40 mins

1

Boil 2cups of water with bay leaf and jaggery and a pinch of salt to prepare the dough.
2

When gud(Jaggery) melts put the grated ginger.
3

Now add sooji (Semolina) slowly and keeping the flame low.
4

Stir continuously to avoid any lumps.
5

Semolina absorbs water and swells up. Now the dough is ready.
6

For the Stuffing
Heat ghee and when it melts put jaggery
7

Stir till melts. Now add grated coconut and crushed nuts.
8

Keep on cooking till water of coconut evaporates and Coconut looks light brown.
9

Bring down from flame and add cardamom powder and karpoor powder. Stuffing is ready.
10

Kakara Making
Allow both the dough and stuffing to cool.
11

Knead the sooji dough on a flat surface till it softens.
12

Make balls. Flatten each ball on palm.
13

Put stuffing at the centre.
14

Touch the edges of pitha (Kakara) with wet finger.(see the photo).
15

Press lightly and give different shape.
16

Deep fry both the sides till golden brown, on medium flame.
17

Sooji KAKRA is ready to savour. Enjoy delicious Pitha.
Thanks

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Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on June 30, 2019 23:39

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.