Kakara Pitha

Name: Kakara Pitha
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Odia
Ingredients: 250 g wheat flour (maida or atta); 150 g Grated coconut; 120 g Jaggery; 20 g Semolina; 2 g cardamom powder; 20 ml Ghee; 120 ml Water; 250 ml oil

Crescent-shaped, deep-fried wheat flour dumplings stuffed with sweet coconut and jaggery filling, made during Odia festivals like Raja Parba and Puja occasions.

🇮🇳India· Odisha

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 6
Difficulty: Medium
Calories: 190 kcal

Ingredients

0 of 8 gathered

Servings

250 g wheat flour (maida or atta)
150 g Grated coconut — fresh
120 g Jaggery — grated
20 g Semolina — optional, added to filling
2 g cardamom powder
20 ml Ghee — for cooking filling and dough
120 ml Water — for dough
250 ml oil — for deep-frying

Equipment

•Rolling pin
•Kadai

Nutrition

Per serving, approximate

Calories: 190 kcal
fat: 9 g
carbs: 26 g
fibre: 2 g
protein: 3 g
calories: 190 kcal

Instructions

1
Heat ghee (clarified butter) in a pan. Fry the grated coconut gently for two minutes.
2
Add jaggery (unrefined sugar). Cook until it melts and coats the coconut in a thick, sticky mix.
3
Stir in the cardamom powder and semolina. Let the filling cool completely.
4
Knead the wheat flour with a little ghee and water into a firm dough.
5
Rest the dough for fifteen minutes. Roll it into small flat discs.
6
Place a spoonful of the coconut filling on one half of each disc.
7
Fold the dough into a half-moon shape. Press the edges tightly to seal them, pinching them neatly if you like.
8
Heat oil in a kadai (deep pan). Deep-fry the pithas on medium-low heat until golden brown on both sides.
9
Drain them on kitchen paper. Let them cool slightly before serving.