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A quintessential Odia dessert, Kakada Jhola features soft, spongy semolina fritters deep-fried to a perfect golden brown and then soaked in a fragrant, cardamom-infused sugar syrup. This delightful sweet treat is a staple during festivals and special celebrations in Odisha.
Prepare the Semolina Dough
Shape and Fry the Kakada
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A quintessential Odia dessert, Kakada Jhola features soft, spongy semolina fritters deep-fried to a perfect golden brown and then soaked in a fragrant, cardamom-infused sugar syrup. This delightful sweet treat is a staple during festivals and special celebrations in Odisha.
This odia recipe takes 50 minutes to prepare and yields 4 servings. At 340.04 calories per serving with 6.02g of protein, it's a moderately challenging recipe perfect for dessert.
Prepare the Sugar Syrup (Jhola)
Soak and Serve
Create a filling with 1/2 cup grated coconut, 2 tbsp jaggery or sugar, and 1/4 tsp cardamom powder. Place a small amount of this filling in the center of each dough disc before sealing and frying.
Replace the 1 cup of sugar for the syrup with 1 cup of grated or powdered jaggery for a more traditional and earthy flavor. Strain the jaggery syrup before use to remove impurities.
Garnish the soaked Kakada Jhola with slivered almonds, pistachios, or chopped cashews before serving for added texture and richness.
Semolina (rava) is a good source of carbohydrates, which provide a quick and sustained energy boost, making this dessert a rich source of energy.
The inclusion of aromatic spices like fennel seeds and cardamom is not just for flavor. Traditionally, these spices are known to aid digestion and prevent bloating.
Ghee, used in the dough, is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D when consumed in moderation.
This can happen for a few reasons: the dough was not kneaded well, it was too dry, or the kakadas were fried on high heat. Also, if the sugar syrup was too thick (one-string consistency or more), it won't be absorbed, leaving the kakadas hard.
Kakada Jhola is a traditional dessert and is high in carbohydrates and sugar due to the semolina, sugar, and deep-frying process. It is best enjoyed as an occasional treat during festivals and special occasions rather than a regular part of a diet.
One serving of Kakada Jhola (approximately 3 pieces) contains around 540-560 calories, primarily from carbohydrates, sugar, and fat from deep frying.
Yes, absolutely. You can replace the sugar in the syrup (jhola) with an equal amount of grated jaggery for a more traditional and rustic flavor. Ensure you melt and strain the jaggery to remove any impurities.
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can serve them chilled or gently warm them in a microwave before serving.
It is best to prepare the dough and fry the kakadas fresh. If you make the dough in advance, it can become dry and stiff, leading to cracks when you shape and fry them.