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A quintessential Odia delicacy, Kakara Pitha is a sweet fritter with a crispy semolina shell and a soft, aromatic filling of coconut and jaggery. Traditionally prepared for festivals and special occasions, this delightful snack is a perfect blend of textures and flavors.
Prepare the Coconut-Jaggery Filling
Prepare the Semolina Dough
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A quintessential Odia delicacy, Kakara Pitha is a sweet fritter with a crispy semolina shell and a soft, aromatic filling of coconut and jaggery. Traditionally prepared for festivals and special occasions, this delightful snack is a perfect blend of textures and flavors.
This odia recipe takes 45 minutes to prepare and yields 6 servings. At 205.69 calories per serving with 0.53g of protein, it's a moderately challenging recipe perfect for snack or dessert.
Knead the Dough and Shape the Pithas
Deep Fry the Kakara Pitha
Serve
Add 2 tablespoons of finely chopped cashews, almonds, or a few raisins to the coconut filling for extra texture and richness.
For a lower-oil version, cook the pithas in a preheated appe or paniyaram pan. Grease the molds, place the pithas, and cook on low heat, turning until golden brown on all sides. Note that the texture will be different from the deep-fried version.
Add a pinch of edible camphor (karpura) to the filling for a very traditional and divine aroma, often used in temple offerings.
Semolina is a rich source of carbohydrates, which the body uses for quick energy. Combined with jaggery, this sweet treat can help combat fatigue and provide a rapid energy boost.
Jaggery is a natural, unrefined sugar that retains more micronutrients than white sugar. It is a good plant-based source of iron, which is vital for hemoglobin production and preventing anemia.
Fresh coconut is a source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and converted into energy by the body.
A single serving of two Kakara Pithas contains approximately 300-350 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the specific ingredients used.
Kakara Pitha is a traditional festive sweet and is high in carbohydrates, sugar, and fat due to deep-frying. While it provides instant energy, it should be consumed in moderation as part of a balanced diet, especially on special occasions.
The pithas can become hard if the semolina dough is not kneaded well or if it cools down too much before kneading. Overcooking the coconut-jaggery filling can also make it hard and chewy.
Yes, you can cook them in an appe/paniyaram pan with a little oil for a healthier alternative. You can also try baking them at 180°C (350°F) for 15-20 minutes, flipping halfway through. However, the authentic crispy texture is best achieved through deep-frying.
This usually happens for a few reasons: the dough had cracks, the edges were not sealed properly, the filling was too hot when stuffed, or there was too much filling. Ensure the dough is smooth and the pithas are sealed tightly.
Store leftover pithas in an airtight container at room temperature for up to 2 days. They tend to soften over time but will still be delicious.