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Since coconut is available in plenty in Odisha, it is used in a lot of traditional desserts such as this one. While black pepper and cardamom powder lend a flavourful touch to the coconut filling, a dash of fennel gives a unique taste to the cover. While the outer covering is usually made with semolina, you can make it with whole wheat flour also. The Kakara Pitha can be served as a snack or dessert, and is often made on special occasions like poojas, birthdays and kids’ parties festivals.Enjoy how to make Kakara Pitha recipe with detailed step by step photos below. Kakara Pitha, Sooji Kakara Pitha recipe - How to make Kakara Pitha, Sooji Kakara Pitha Tags OrissaEvening Tea SnacksMakar Sankranti Pongal FestivalOnam recipes, Kerala Onam SadyaIndian Travel Food Sweets, Mithai Preparation Time: 10 mins Cooking Time: 24 mins Total Time: 34 mins 8Makes 8 dumplings Show me for dumplings Ingredients For The Outer Covering Of Kakara Pitha1 cup semolina (rava / sooji)2 tbsp sugar1 tsp ghee1/2 tsp salt1 tsp fennel seeds (saunf)For The Kakara Pitha Stuffing1/2 cup freshly grated coconut1/4 tsp freshly ground black pepper (kalimirch)1/4 cup sugar1/2 tsp cardamom (elaichi) powderOther Ingredients For Kakara Pitha oil for deep frying Method To make the dough for kakara pithaTo make the dough for kakara pithaIn a kadhai boil about 3 cup of water with the salt, sugar,fennel seeds and 1 tsp ghee.Add the semolina and stir continuously for 4 minutes over a slow to medium flame. Cook till all the semolina is swollen and the mixture starts coming together like a ball.Remove the mixture on a plate and allow it to cool down for about 15 minutes.Grease your palms with a little ghee and knead the mixture to form a smooth dough.For the kakara pitha stuffingFor the kakara pitha stuffingHeat a non stick pan.Add grated coconut and sugar ,black pepper powder and the cardamom powder.Cook for 3-4 minutes till the sugar melts.For making the kakara pithaFor making the kakara pithaDivide the semolina dough into 8 equal portionsTake one portion and make a ball. Flatten it to make a disc.Put the stuffing in the center and cover it by bringing the edges to the center.Roll it again to make a ball and flatten to make a disc-like shape.Repeat this process to make 7 more kakara pitha.Heat oil in a kadhai over a medium flame.Put 1-2 kakara pitha at a time into the hot oil.Flip when one side is golden brown.Remove from the flame when the other side also becomes golden brown. It will take about 2-3 minutes to fry 1 pitha.Place all the kakara pitha on an absorbent paper. Serve warm. Nutrient values (Abbrv) per dumplingEnergy178 calProtein2.1 gCarbohydrates23.6 gFiber0.9 gFat8.4 gCholesterol0 mgSodium198.7 mgClick here to view calories for Kakara Pitha, Sooji Kakara Pitha Kakara Pitha, Sooji Kakara Pitha recipe with step by step photos To make the dough for Kakara PithaTo make the dough for Kakara Pitha In a kadhai, boil about 1 cup of water. Add the salt to it. Salt is added to enhance the taste of the dough and so that it doesnt taste bland. Add the sugar to sweeten the dough. Add the fennel seeds for the flavour. Now, add 1 tsp ghee. Add the semolina and stir continuously over a medium flame. Cook for 4 minutes till all the semolina is swollen and the mixture starts coming together like a ball. Transfer the mixture on a clean and dry plate and allow it to cool down. Knead the semolina mixture to form a smooth dough. Apply a little ghee on your palms to prevent the dough from sticking to your hands. For the stuffing of Kakara PithaFor the stuffing of Kakara Pitha Take a heavy bottomed kadhai or a non stick pan and heat it up. Add the grated coconut. Now, add the the sugar. You can also add the same amount of jaggery if you wish to. Add the black pepper powder to zing up the stuffing. Now, add the cardamom powder for its tangy flavour. You can add about 1/4 cup of chopped dry fruits at this stage for crunchiness. Cook for 3-4 minutes till the sugar melts. Switch the flame off and keep the stuffing aside. How to proceed for the Kakara PithaHow to proceed for the Kakara Pitha Divide the semolina dough into 8 equal portions. Take one portion in your hand and make a ball by rolling it between your plams. Flatten it between your palms to make a disc. Put the stuffing in the center of the disc. Cover the stuffing by bringing the edges to the center. Roll it again to make a ball. Flatten it again between your palms to make a disc-like shape. Repeat the steps to make 7 more Kakara Pithas. Take a kadhai and put the oil into it. Heat it over a medium flame. Put 1-2 pithas at a time into the hot oil. You can put more if you have a big kadhai. Also, put the Kakara Pithas into the oil directly with your greased hands. Do not use a spoon to put the pithas into the oil as they might break and make the oil cloudy. Flip the Kakara Pithas, when one side is golden brown. Remove from the flame when the other side also becomes golden brown. Each pitha will take about 2-3 minutes to get cooked. Transfer to a plate lined with absorbent paper. Serve the Kakara Pithas warm. Other Odia recipesOther Odia recipes If you like this Kakara Pitha recipe, you can also try out other Odia recipes from our collection like: Dahi Bhendi Amba Khatta Bela Pana