Fried Semolina Dumplings Stuffed With Coconut Jaggery Filling | Kakra Pitha
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The deep fried sweet dumplings made with Suji or Semolina is a hot favourite item which is offered to Lords and Goddesses during most festivals in Orissa. Kakra Pitha is made with various different fillings like Paneer-Sugar, Sesame seeds - Jaggery, Coconut-Sugar, Coconut-Jaggery etc. I like the coconut-jaggery filling out of all options. The small batch was prepared to go to a friend's house to be offered during the prayer ceremony.
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Ingredients
- 1 cup grated coconut
- 1 cup jaggery
- 2 cup water
- 1 + 1/3 cup Suji
- A pinch of salt
- A pinch of cardamom powder
- A pinch of black pepper powder
- 2 tspn sugar
- Oil for frying
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Instructions
- Cook coconut and jaggery together in a pan for 7-8 minutes. Jaggery should melt and mix well with coconut. Add pinch of cardamom and pinch of black crushed black pepper
- Switch off the flame and allow the mixture to cool down
- Heat 2 cups of water in a non-stick kadai.
- As water starts boiling, lower the flame and add the rawa while stirring the mixture constantly.
- Add 2 tspn sugar and pinch of salt. Cook it till rawa gets absorbed by the water and it becomes really hard to move the spatula through the mixture. It looks like a white dough.
- Allow it to cool down slightly.
- Heat oil for frying.
- Take a little oil in palm, take a portion of dough , the quantity should be same which u use for making rotis. Make a small hole in between and fill the stuffing. The process is same which we use while making aloo parathas when we stuff potato into t
- Deep fry the stuffed balls. Allow it cool before you serve. It can stored for 2 3 days in fridge.
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