Kakara Pitha

Instructions

1. 1

   Prepare the Coconut-Jaggery Filling

   • Place a pan over medium heat. Add the fresh grated coconut and grated jaggery.
   • Stir continuously for 4-5 minutes until the jaggery melts completely and coats the coconut.
   • Add the cardamom powder, black pepper powder, and optional fennel seeds. Mix thoroughly.
   • Continue to cook for another 2-3 minutes until the mixture thickens and starts to leave the sides of the pan. Be careful not to overcook, as it can become hard.
   • Transfer the filling to a plate and allow it to cool down completely before use.
2. 2

   Prepare the Semolina Dough

   • In a heavy-bottomed pot, bring 2 cups of water to a vigorous boil.
   • Add the sugar, salt, and ghee to the boiling water, stirring until everything is dissolved.
   • Reduce the heat to low. Begin adding the fine suji gradually while stirring constantly with a whisk or spatula to prevent any lumps from forming.
   • Keep stirring for 3-4 minutes as the suji absorbs the water and thickens into a cohesive, dough-like mass.
   • Cover the pot with a lid, turn off the heat, and let the dough steam for 5 minutes.
3. 3

   Knead the Dough and Shape the Pithas

   • Transfer the warm semolina mixture onto a clean work surface or a large plate. Grease your palms with a little ghee or oil.
   • While the dough is still warm (but cool enough to handle), knead it for 3-4 minutes until it becomes smooth, soft, and pliable.
   • Divide the dough into 12 equal-sized portions and roll them into smooth balls.
   • Take one ball and flatten it between your palms. Use your fingers to shape it into a small cup or bowl, about 2-3 inches in diameter.
   • Place about 1 tablespoon of the cooled coconut filling in the center.
   • Carefully bring the edges of the dough together, enclosing the filling completely. Pinch the seams to seal them tightly.
   • Gently roll it back into a ball and then flatten it slightly to form a thick disc. Ensure there are no cracks on the surface.
4. 4

   Deep Fry the Kakara Pitha

   • Heat the vegetable oil in a kadai or deep pan over medium heat. The oil should be hot enough that a small piece of dough dropped in sizzles and rises to the surface steadily.
   • Carefully slide 3-4 shaped pithas into the hot oil, ensuring not to overcrowd the pan.
   • Fry on medium-low heat for 5-7 minutes, turning them over occasionally, until they are evenly golden brown and crisp on the outside.
   • Once fried, use a slotted spoon to remove the pithas from the oil and place them on a plate lined with paper towels to drain excess oil.
   • Repeat the process for the remaining pithas.
5. 5

   Serve

   • Allow the Kakara Pitha to cool for a few minutes before serving. They are best enjoyed warm but also taste great at room temperature.