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Fried Semolina Dumplings Stuffed With Coconut Jaggery Filling | Kakra Pitha

4 from 2 votes

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.
Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Served AsBrunch
Servings 6


  • 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


  • 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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4 from 2 votes

Soma Pradhan
Soma Pradhan

S/W Proffessional who loves to cook and share recipes

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