Kakara pitha is a sweet deep-fried cake from Orissa offered to God and served hot or cold on many festivals.



Semolina-1 cup
Water-2 cups
Jaggery/sugar-1/2 tbsp
Salt to taste


Fresh Shredded coconut-1 cup(you can use frozen too)
Jaggery-1/2 cup
Cardamom powder-1/2 tsp
Black pepper powder-1/4 tsp
Edible camphor powder-a pinch


1-In a pan 1st melt jaggery,then add shredded coconut and keep stirring till the jaggery starts sticking to the coconut.

2-Add cardamom powder,pepper powder and edible camphor powder and mix well.

3-Keep stirring on slow flame for about 5 mins,till the coconut Jaggery mix starts sticking to the pan and slightly get browned.
4-Remove from the flame and keep aside.

5-Heat a pan,add 2 cups of water,add a pinch of salt and jaggery or sugar.
6-When the water comes to boil,add semolina slowly and stir it properly to avoid forming lumps.Keep it on the flame for 2 min.Remove from flame and keep aside.

7-Let the dough cool down to room temperature.knead the dough with oil/water to make it softer.

8-Make small balls from the dough and using your palms flatten them.

9-Make a deep depression in the middle make the dough into the shape of cup.

10-Now fill a coconut stuffing in your cups and seal it on all sides to make it back into a ball.

11-Now  flatten the balls between your palms.The kakara should be little thick so that while frying them the stuff will not come out and remains as it is.Prepare the rest in the same way.

12-Now heat the oil for deep fry in medium flame,when oil is hot add slowly drop the kakara one by one and fry in a lower flame till they turns golden brown both side.Remove from oil and drain them on a paper towel.

13-Serve hot with dalma or ghuguni.


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