काकरा पीठा - ट्रेडीशनल ओडिया रेसीपी । Stuffed Semolina Kakara Pitha Recipe | Kakra Pitha Odia Recipe
Semolina Kakara Pitha is a traditional Odiya dish prepared as Bhog for Lord Jagannath. You can prepare this delicious dish at home with general ingredients such as suji and coconut. It is easy to prepare, and everybody loves it.
Follow the steps below along with the images, and prepare stuffed semolina Kakara Pitha.
Directions:
1. Take a pan and pour 1 cup of water into it.
2. Add 1-pinch salt, 2 tsp of sugar, ¼ tsp of fennel seeds, and ½ tsp of ghee to the water and bring the water to a boil.
3. Add 1/2 cup semolina gradually to the boiling water and mix well.
4. Cook the semolina till it thickens like halwa.
5. Cover and leave it for 5 minutes to set.
6. Add ½ cup of grated fresh coconut and 1/4 cup of sugar to the pan.
7. Roast the coconut over low-medium heat until the sugar melts completely.
8. Add 1 tsp of chopped cashews, almonds, and raisins to the pan, and roast them for 1 minute.
9. Add ¼ tsp of cardamom powder and roast for half a minute.
10. After 5 minutes, apply oil to your hand and knead the dough to make it smooth.
11. Divide the dough into 7-equal portions.
12. Give a shallow bowl shape to the dough portion and add stuffing.
13. Close the dough by collecting the corners and press to flatten it.
14. Heat the oil in the Kadai for frying. Keep the flame medium-high.
15. Fry the Pithas for 2 minutes from one side.
16. Turn the Pithas around after 2 minutes.
17. Fry Pithas from both sides till golden brown.
18. Take the Pithas out on a plate.
19. Kakara Pitha is ready to be served.
- Salt - 1 pinch
- Sugar - 2 tsp
- Fennel seeds - ¼ tsp
- Desi Ghee - ½ tsp
- Semolina - ½ cup (90 grams)
- Fresh coconut - ½ cup (Grated)
- Sugar - ¼ cup (50 grams)
- Cashew - 1 tsp (chopped)
- Almond - 1 tsp (chopped)
- Raisin - 1 tsp (chopped)
- Cardamom Powder - ¼ tsp
- Black Pepper - ¼ tsp (crushed)
- Oil for frying
- Take a pan and pour 1 cup of water into it.
- Add 1-pinch salt, 2 tsp of sugar, ¼ tsp of fennel seeds, and ½ tsp of ghee to the water and bring the water to a boil.
- Add ½ cup semolina gradually to the boiling water and mix well.
- Cook the semolina till it thickens like halwa.
- Cover and leave it for 5 minutes to set.
- Add ½ cup of grated fresh coconut and ¼ cup of sugar to the pan.
- Roast the coconut over low-medium heat until the sugar melts completely.
- Add 1 tsp of chopped cashews, almonds, and raisins to the pan, and roast them for 1 minute.
- Add ¼ tsp of cardamom powder and roast for half a minute.
- After 5 minutes, apply oil to your hand and knead the dough to make it smooth.
- Divide the dough into 7-equal portions.
- Give a shallow bowl shape to the dough portion and add stuffing.
- Close the dough by collecting the corners and press to flatten it.
- Heat the oil in the Kadai for frying. Keep the flame medium-high.
- Fry the Pithas for 2 minutes from one side.
- Turn the Pithas around after 2 minutes.
- Fry Pithas from both sides till golden brown.
- Take the Pithas out on a plate.
- Kakara Pitha is ready to be served.
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