Stuffed Semolina Kakara Pitha Recipe | Kakra Pitha Odia Recipe
A traditional dish has more to reveal than just the taste. Kakara Pitha is a traditional dish of Odisha, which is offered as Bhog to Lord Jagannath. It is prepared with semolina and stuffed with coconut.
The dish is easy to prepare, and as for taste, everyone loves it, right from elders to kids. So, let’s begin the preparation.
Ingredients for Kakara Peetha:
Salt - 1 pinch
Sugar - 2 tsp
Fennel seeds - 1/4 tsp
Desi Ghee - 1/2 tsp
Semolina - 1/2 cup (90 grams)
Fresh coconut - 1/2 cup (Grated)
Sugar - 1/4 cup (50 grams)
Cashew - 1 tsp (chopped)
Almond - 1 tsp (chopped)
Raisin - 1 tsp (chopped)
Cardamom Powder - 1/4 tsp
Black Pepper - 1/4 tsp (crushed)
Oil for frying
Stuffed Semolina Kakara Pitha Recipe:
Let’s start with the dough. Take a pan and pour 1 cup of water in it. Turn on the stove, add 1 pinch salt, 2 tsp of sugar, ¼ tsp of fennel seeds, and ½ tsp of ghee to the pan. Bring the water to a boil.
Once the water starts boiling, add 1/2 cup semolina. You can use any type of semolina. Pour and mix the semolina simultaneously to avoid the formation of the lumps. Keep the flame low and cook the semolina while stirring continuously.
Once the semolina thickens like halwa, turn off the flame. Cover and leave it for 5 minutes. Meanwhile, prepare the stuffing for Pitha.
Heat a pan, add ½ cup of grated fresh coconut, and 1/4 cup of sugar. Keep the flame low-medium. Now, roast the coconut until the sugar melts completely.
Once the sugar melts completely, add dry fruits. Add 1 tsp of chopped cashews, 1 tsp of chopped almonds, 1 tsp of chopped raisins, and roast them for 1 minute.
After that, add ¼ tsp of cardamom powder. It will enhance the taste of the stuffing. Add coarsely crushed black pepper to balance the sweetness. Mix and roast everything for half a minute.
Alternative: You can use jaggery instead of sugar for preparing the stuffing. As for dry fruits, add whichever dry fruit you like. You can prepare the filling with or without dry fruits.
Check the dough after 5 minutes. You will see the dough has completely puffed up. Apply a little ghee on your hands and knead the dough to make it smooth. While kneading, if you find the dough clinging to your hands, then apply some more ghee on your hands.
Once done, divide the dough into 7 equal portions. Apply a little ghee on your hands and pick a portion of the dough. Roll it between your palms. Use your fingers to give it a shallow bowl shape. Fill the dough with stuffing and close the mouth of the dough by collecting the corners and pinching it at the top.
Press the ball between your palms to flatten it. Press the ends slightly, and your Kakara Pitha is ready. Similarly, stuff and ready all the Pithas.
Heat the oil beforehand. Drop a small piece of dough in the oil to check its temperature. The dough is frying properly, indicating that the oil is just about perfect. Keep the flame medium-high.
Drop the Pithas in the oil and fry them for 2 mins from one side. After 2 minutes, turn them upside down and fry Pithas from both sides till golden brown.
Once they turn golden brown, pick them up with a slotted spoon. Tilt the spoon at the corner of the pot. This will discard the extra oil back in the pot. Take the Pithas out on a plate and serve them warm.
Fry all the Pithas similarly; each batch will take 7-8 mins to fry up.
Kakara Pitha is ready to be served. Enjoy the slight sweetness of Kahara Pithas with your family.
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