Kakara Pitha Traditional Oriya Sweet Recipe by Pallavi
Cooking Instructions 1 hour 15 mins 1 Heat ghee in a pan-(low-medium flame), and add dry fruits, saute for a min and add grated coconut. 2 Cook for 4-5 mins untill the coconut turns golden. Add jaggery to it and mixing and stirring. 3 Once the jaggery is blended well, switch off the flame and keep the mixture aside. (Note: don't over-cook the jaggery else the mixture will turn hard after it cools down.) 4 Now take another pan with 2 and half cups water, add white sugar and bring it to light simmer. 5 Once heated, slowly add the semolina and stir continuously in order to avoid any lump formation. 6 Once all the water is soaked, switch off flame allow to cool to warm temperature. Then take a palm-ful of that mixture and using both palms, give it a small circular shape. 7 Flatten it between your palms and put the coconut filling in it and close from all sides giving a circular shape and slightly pressing it to flatten. 8 Repeat the steps with all. 9 Now take oil in a pan(for deep frying). Heat it in medium flame and start frying the cakes(pitha). 10 Keep the temperature in check, don't allow it to heat too much. Keep it in low to medium. 11 Remove once it turns golden and allow it to cool. Serve. 1 Heat ghee in a pan-(low-medium flame), and add dry fruits, saute for a min and add grated coconut. 1 Heat ghee in a pan-(low-medium flame), and add dry fruits, saute for a min and add grated coconut. 2 Cook for 4-5 mins untill the coconut turns golden. Add jaggery to it and mixing and stirring. 2 Cook for 4-5 mins untill the coconut turns golden. Add jaggery to it and mixing and stirring. 3 Once the jaggery is blended well, switch off the flame and keep the mixture aside. (Note: don't over-cook the jaggery else the mixture will turn hard after it cools down.) 3 Once the jaggery is blended well, switch off the flame and keep the mixture aside. (Note: don't over-cook the jaggery else the mixture will turn hard after it cools down.) 4 Now take another pan with 2 and half cups water, add white sugar and bring it to light simmer. 4 Now take another pan with 2 and half cups water, add white sugar and bring it to light simmer. 5 Once heated, slowly add the semolina and stir continuously in order to avoid any lump formation. 5 Once heated, slowly add the semolina and stir continuously in order to avoid any lump formation. 6 Once all the water is soaked, switch off flame allow to cool to warm temperature. Then take a palm-ful of that mixture and using both palms, give it a small circular shape. 6 Once all the water is soaked, switch off flame allow to cool to warm temperature. Then take a palm-ful of that mixture and using both palms, give it a small circular shape. 7 Flatten it between your palms and put the coconut filling in it and close from all sides giving a circular shape and slightly pressing it to flatten. 7 Flatten it between your palms and put the coconut filling in it and close from all sides giving a circular shape and slightly pressing it to flatten. 8 Repeat the steps with all. 8 Repeat the steps with all. 9 Now take oil in a pan(for deep frying). Heat it in medium flame and start frying the cakes(pitha). 9 Now take oil in a pan(for deep frying). Heat it in medium flame and start frying the cakes(pitha). 10 Keep the temperature in check, don't allow it to heat too much. Keep it in low to medium. 10 Keep the temperature in check, don't allow it to heat too much. Keep it in low to medium. 11 Remove once it turns golden and allow it to cool. Serve. 11 Remove once it turns golden and allow it to cool. Serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Snickerdoodle cheesecake bars Parmesan Crusted Tilapia Easy Vanilla Custard Cream Firecracker Red Potatoes 🥔 Roasted Lemon Pepper Chicken Snickerdoodle cheesecake bars Parmesan Crusted Tilapia Easy Vanilla Custard Cream Firecracker Red Potatoes 🥔 Roasted Lemon Pepper Chicken Potato slice onion pakode Snickerdoodle cheesecake bars Healthy double chocolate cookies no sugar no flour!! Chocolate Cake Gola kabab Moongi dal curd vada Cheesy egg panini Japanese Muscat Mochi Coconut burfi Crispy tofu and baby corn Potato slice onion pakode Snickerdoodle cheesecake bars Healthy double chocolate cookies no sugar no flour!! Chocolate Cake Gola kabab Moongi dal curd vada Cheesy egg panini Japanese Muscat Mochi Coconut burfi Crispy tofu and baby corn