Crispy Kakra Pitha: Orissan Semolina Dumplings with Coconut Jaggery Filling
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About Crispy Kakra Pitha: Orissan Semolina Dumplings with Coconut Jaggery Filling
Indulge in the irresistible delight of Kakra Pitha, crispy fried semolina dumplings hailing from Orissa, India. These sweet treats are traditionally offered during festive celebrations and feature a melt-in-your-mouth coconut and jaggery filling. The perfect balance of textures and flavors makes them a truly special experience.This recipe shares my personal favorite coconut-jaggery version, inspired by a friend's prayer ceremony. The golden-brown exterior gives way to a warm, aromatic center, a testament to the rich culinary heritage of Orissa. Perfect for brunch, festivals, or any special occasion!Learn how to easily make these authentic Orissan dumplings at home. This step-by-step guide ensures perfectly formed, flavorful Kakra Pitha every time. Get ready to impress your family and friends with this unique and delicious treat!
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Recipe Time & More
Prep1 hour
Cook6 hours
Total7 hours
Ingredients
For the Coconut Jaggery Filling:
- 1 cup Coconut freshly grated is best, shredded
- 1 cup Jaggery grated or finely chopped
- 1/2 tsp Cardamom Powder elaichi, freshly ground for best flavor
- 1/4 tsp Pepper finely ground, black
For the Semolina Dumplings:
- 1 1/2 cup Semolina suji, fine-grained
- 2 cup Water
- 1/2 tsp Salt
- 2 tbsp Sugar
- 3 cup Vegetable Oil for frying
Instructions
Prepare the Coconut Jaggery Filling
- Cook the shredded coconut and jaggery in a pan over medium heat for 7-8 minutes, stirring frequently until the jaggery melts completely and is well combined with the coconut. Stir in the cardamom powder and black pepper. Remove from heat and let cool completely.
Prepare the Semolina Dough
- Bring the water to a boil in a non-stick pan. Reduce heat to low and gradually add the semolina, stirring constantly to prevent lumps from forming. Continue stirring until the semolina absorbs all the water and forms a thick, cohesive dough. Stir in the salt and sugar.
Assemble and Fry the Kakra Pitha
- Remove the dough from the heat and allow it to cool slightly. Once cool enough to handle, lightly oil your hands. Take a portion of the dough (about the size of a small roti), flatten slightly, create a small indentation in the center, and fill it with a spoonful of the cooled coconut-jaggery filling. Seal the dumpling tightly, ensuring the filling is completely enclosed.
Deep Fry the Dumplings
- Heat the vegetable oil in a deep frying pan or wok over medium heat. Carefully place the stuffed dumplings into the hot oil and fry in batches, turning occasionally, until they are golden brown and crispy. Remove from oil and drain on paper towels.
Serve and Store
- Allow the Kakra Pitha to cool slightly before serving. These are best enjoyed warm. They can be stored in an airtight container in the refrigerator for up to 2-3 days.
Recipe Notes
Expert Tips for Perfect Kakra Pitha
- For a richer flavor, toast the semolina (suji) lightly in a dry pan before adding it to the boiling water.
- If the dough is too sticky, add a little more semolina; if it's too dry, add a teaspoon of water at a time.
- Don't overcrowd the pan when frying. Fry in batches to ensure even browning and crispiness.
- For a sweeter filling, increase the amount of jaggery to your liking.
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Recipe Nutrition
Calories: 238kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 380mgFiber: 1gSugar: 17g
Soma Pradhan
Articles: 41
5 Comments
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I’m eager to make this recipe!
This looks so appealing! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
Looks so delicious! Thanks for the recipe.
What a delicious recipe! Thanks for posting.