Kakara Pitha: A Glimpse Into Every Odia’s Heart

With a vibrant and diverse food culture, Odisha is a go-to place for every food connoisseur. From delicious fenis to the holy abhada of Shree Jagannath Temple, Odisha has all kinds of deliciousness stored in its bosom. However, the state is most popular for its wide varieties of pithas and kakara pitha is one of the most popular ones. Every Odia’s favourite childhood memory is savouring delicious, hot, succulent kakara pithas during the Raja festival in the last days of the summer vacation. Semolina dumplings with a delicious filling of coconut and jaggery, Kakara pithas are found in almost every Odia household especially during Raja and Dussehra. Here’s how you can make them too, no matter which part of the world you are in. 

Preparation time- 15 minutes

INGREDIENTS

• 1 cup semolina

• 1.5 cup grated coconut

• 200 grams jaggery

• 1 tbsp sugar

• 2 tbsp ghee

• A pinch of cardamom powder

• Oil for frying 

• Salt, according to taste

METHOD

1. Take the jaggery in a flat-bottomed pan and let it melt. Add the grated coconut and the cardamom powder and fry the coconut with the jaggery on medium flame till it releases the moisture. 

2. Fry the mixture for 10 minutes. Remove it from heat and allow it to cool. 

3. Boil two cups of water and add sugar, salt and cardamom powder. Once the water starts boiling, add the semolina in parts. Stir the mixture quickly and consistently to avoid lumps. The consistency of the mixture should be like a dough. If it seems a bit watery, add more semolina to adjust the consistency. 

4. Once the mixture attains the required consistency, remove it from heat and allow it to cool. 

5. Take some ghee and knead the mixture for about five minutes to activate the gluten and get a smooth dough. Divide the dough into equal-sized balls. 

6. Apply some ghee to your palm and give them a shape of a cup using your thumb. Add a tablespoon of the coconut and jaggery mixture in the middle and bring the edges of the cup together to cover the stuffing. Press them to give the shape of a disc, like that of a kachori.

7. Heat some oil in a deep bottomed pan and fry these pithas on medium heat till they are golden brown. Your pithas are ready to serve.

Traditionally, Kakara pitha is served without any side dish or accompaniments. However, you can serve it with a drizzle of nolen gur or liquid jaggery.