Kakara Pitha

Kakara Pitha 

For Stuffing

1 Cup Freshly Grated Coconut

1 tsp Cardamom Powder

½ Cup Jaggery Powder or  Sugar

1 tsp Cardamom Powder

Handful of golden Raisins (Optional)

For the Covering

1 Cup Fine Rava, Semolina

2  tbsp Sugar

1 Tbsp Ghee 

2  Cup Water

1/2 tsp Salt

Crushed Fennel  Seeds (optional)

Ghee or Oil to deep Fry. 

Instructions

The preparation is a two-step process: first, we will prepare the stuffing, followed by the dough for the outer layer.

Step 1: Prepare the Dough

1. Boil 2 cups of water in a pan. Add: 2 tablespoons sugar, ½ teaspoon salt, 1 tablespoon ghee,1 tablespoon crushed fennel seeds

2. Let the mixture boil until the sugar fully dissolves.

3. Reduce the heat to low. Gradually add Rava (semolina) while stirring continuously to prevent lumps from forming.

4. Cook over medium heat, stirring constantly, until the mixture thickens to a dough-like consistency.

5. Turn off the heat, transfer the dough to a plate, and cover it.

6. Once the dough cools to room temperature, knead it with a little ghee until it becomes smooth and pliable.

Step 2: Make the Stuffing

1. In a kadhai, sauté grated coconut over medium heat until the raw smell disappears.

2. Add Powdered jaggery and Raisins. Stir the mixture until the jaggery melts and blends well with the coconut.

3. Once the coconut slightly changes color, turn off the heat.

4. Add cardamom powder, mix well, and transfer the stuffing to a plate to cool.
   
   

Shaping and Frying the Kakara Pithas 

1. Take small portions of the dough and roll them into balls.

2. Flatten each ball with your palm and place 1 tablespoon of coconut stuffing in the center.

3. Fold the edges over the stuffing and seal well, ensuring there are no cracks.

4. Gently flatten each stuffed ball into a disc using your hands or roll lightly with a rolling pin.

5. Prepare all pithas in the same way and place them on a plate.

6. Heat oil in a small kadhai over medium heat.

7. Gently slide in 4 to 5 pithas at a time. Fry for 1–2 minutes on one side, then carefully flip. (Flipping too soon may cause them to break.)

8. Continue frying, turning occasionally, until both sides are golden brown.

9. Remove and drain excess oil with a paper towel.

10. Fry all the remaining Pithas like this. 

Kakara Pithas are now ready to serve! 

* You can also shape the dough and stuffing into various designs and patterns to add a decorative touch to your Kakara Pithas. 

Number of pieces: 12