KAKARA PITHA which is a traditional odia sweet. In Odisha, Pithas are a special delicacies routinely prepared and served in all odia homes during festivals and in normal days. It is made with wheat flour/ semolina for the outer covering and the filling is made from coconut and jaggery.
When we talk about a cuisine, sweet dishes form an integral part of it. Odia cuisine is no exception to this. Sweet dishes like Rasgola, Rasmalai, Khirmohan, Rasabali, Chenapoda, Chenajilabi have been liked by people all over the world. These dishes are mostly prepared during festivals in homes as they have to be made in huge quantity.
Whenever I think about my childhood and the festive occasions which have gone by…..the picture of us hanging around the kitchen to taste the first batch of Pithas cooked by my mother…..brings a big smile to my face….because the food cooked by my mother was heavenly. After so many years of job…..marriage…I still miss the warmth of my mother …her passion for food…
Today I am going to share with all of you a recipe from my mother’s kitchen which she used to make during festive occasion-KAKARA PITHA, which is a traditional odia sweet. In Odisha, Pithas are a special delicacies routinely prepared and served in all odia homes during festivals and in normal days.
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SOOJI KAKARA PITHA- COCONUT STUFFED SEMOLINA CAKE- A TRADITIONAL SWEET FROM ODISHA
Take 4 cups of water in a deep vessel and bring it to a rolling boil. Add sugar (1/2 cups) and salt to the water and stir well till they dissolve completely.
Slowly add semolina. Stir continuously till the water gets absorbed. Make sure there are no lumps formed. Spread it on a plate.
When the semolina mixture cools down make a soft dough using very little oil and water.Pinch out small balls. Roll between your palm to make smooth balls. Keep aside.
For the stuffing
Combine the grated coconut and sugar in a heavy bottomed pan. Allow the sugar to melt and cook on a medium flame. Stir continuously until it becomes a little golden brown in colour. Now add the cardamom powder , crushed pepper powder and mix well. Remove from the heat and let it cool.
Grease your hands with some oil. Take a ball and make a deep depression in between using your fingers. Put a little of the stuffing and close the ball. Make it a bit flat. Repeat the process for rest of the balls and keep aside.
Heat some oil in a kadhai. When hot, drop these stuffed balls one by one. Make sure the oil is not too hot before frying .Fry till golden brown. Remove on a kitchen towel and Serve .