Kakara Pitha | Odisha Famous Suji Kakara Pitha

Kakara Pitha is a traditional sweet from Odisha, a place where they cherish their special dishes, especially during festivals. Kakara Pitha, a beloved Odisha food, is super easy to make and adored by both grown-ups and kids. Kakara Pitha is like a little parcel of happiness made from sooji/atta and sweet coconut filling, then fried to crispy perfection. It is a crispy, golden, and sweet pastry that’s both fun to make and even more fun to eat.

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What is a Kakara Pitha?

Pithas are a vital part of Odia Cuisine. They’re not just for festivities; they grace every special moment. From sweet to savory, you’ll find an array of Pithas – pancakes, dumplings, deep-fried, boiled, baked, steamed in Odisha cuisine.

Odisha, with its diverse pithas, is a treasure trove of flavors. From Manda Pitha to Podapitha a huge collection of pithas are there in Odisha cuisine.

Sooji Kakara Pitha, a deep-fried semolina dumpling brimming with sweet coconut goodness. Crispy on the outside, sweet on the inside, Kakara Pitha isn’t just festive fare. It’s also an offering to Lord Jagannathan in Puri Temple. You can make it with sooji or whole wheat flour. Today, I am sharing the Suji Pitha recipe.

Kakara pitha is a special treat that we make during festivals like Raja, Manabasa Gurubar, and Durga Puja. My mother is a master of Kakara pitha recipe, and she makes the best ones in the neighborhood. During Durga Puja, she makes around 150 to 200 Kakara pithas, and we share them with everyone. I was fascinated by the way she skillfully mixed the dough, created the perfect pockets, and filled them with sweet coconut. Over the years, I grew to love those moments spent with my mother in the kitchen, not just for the delicious Kakara Pithas but also for the love and care she put into them. As I got older, I began to join her in making these delightful treats. She patiently taught me her secrets, sharing the traditions and stories that made the Kakara Pitha recipe so special.

How to make Kakara pitha?

1. To prepare the outer layer of Kakara pitha , heat two glasses of water along with sugar in a pan and bring to a boil. 
2. As the water begins to bubble, gently introduce semolina (sooji) bit by bit. Stir diligently to ensure there are no stubborn lumps.
3. When your mixture thickens and absorbs all the water, turn off the stove and transfer this lovely concoction to a separate bowl. Let it cool a bit.
4. In the meanwhile in another pan add freshly grated coconut. Give it a little sauté until that wonderful roasted aroma fills the air.
5. Now add jaggery/sugar and mix. Sauté till the jaggery melts into the mix. 
6. Into the coconut mix add cardamom, fennel and pepper powder. Mix it well and transfer to a bowl.
7. Knead the suji mixture with the help of water to make a soft dough for about 5 minutes.
8. Divide the dough into equal portions and keep a tiny ball to test your hot oil later.
9. In a sturdy pan or kadhai, warm up the oil. To test if it’s ready for your pithas, drop that tiny ball you saved earlier. It should sizzle and rise with enthusiasm.
10. If it rises instantly, lower the flame and let the oil cool a bit. If it’s a slow riser, give the oil a little more heat.
11. Now, with gentle care, introduce 2-3 pithas into the hot oil. Fry them until they turn a lovely golden brown on both sides. Give them a little flip from time to time.
12. Keep the flame at a medium flame while frying. If you sense the oil isn’t hot enough, only then should you increase the heat.
13. Repeat the process with all the pithas, and place them on a plate lined with a kitchen towel to absorb any extra oil.
14. Once your Kakara pithas have cooled down a bit, serve them warm.

How to store Kakara pitha?

Preserving the Kakara Pitha is a breeze. Since it’s a deep-fried delight, simply tuck them away in an airtight container and pop it in the fridge. They’ll happily stay fresh for a week.

When you’re ready to savor these crispy pithas, here’s a quick trick. Place them in a preheated oven for about 5 minutes, or opt for the stovetop method. Heat a tawa, and let it warm up. Lay your Kakara pitha gently on the tawa and give them a warm embrace on both sides for a few minutes. 

With these easy steps, your Kakara Pitha will taste just as delightful as when you first made them.