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Kakara Pitha | Odisha Famous Suji Kakara Pitha

Kakara Pitha Odisha Food





Prep Time

10 Mins

Cook Time

25 Mins

Total Time

35 Mins

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.

Suji Kakara Pitha Odia Recipe


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.

Suji Kakara Pitha

Suji Kakara pitha is a famous Odisha food made during festivals and occasions. It is a crispy and tasty pitha that can be stored for many days.


For Outer Covering

  • 1 cup Sooji/Semolina
  • 1 cup Sugar
  • 2 cup Water

For Coconut Filling

  • 1 cup Grated fresh coconut
  • 1/2 cup Sugar/Jaggery powder
  • ¼ tsp Black pepper powder
  • 1 tbsp Crushed Fennel powder
  • Oil for Frying


Prepare the Dough:

  1. Start with a pan, adding 2 cups of water, and 1 cup of sugar. Bring this to a boil.
  2. Once the water’s merrily boiling, sprinkle in 1 cup of semolina, stirring it in swiftly to avoid any lumps. Keep the flame low and let the semolina cook while you stir away.
  3. When the semolina thickens up, resembling halwa, switch off the flame, cover it, and let it sit for 5 minutes.

Stuffing Preparation:

  1. Heat another pan and toss in 1 cup of freshly grated coconut and 1/2 cup of sugar. Keep the flame on the low-medium flame. Roast them until the sugar melts completely.
  2. Sprinkle some coarsely crushed black pepper and fennel powder to add that extra spark. Mix and roast it all for half a minute.

Tip: If you like, use jaggery instead of sugar for the stuffing.

Knead the Dough:

  1. Use wet hands to knead the dough for Kakara pitha recipe until it’s smooth.
  2. Divide the dough into equal portions, and with wet hands, roll one of them into a ball. Shape it into a shallow bowl, stuff it, and seal the top by gathering the corners and pinching it at the top.
  3. Press the ball between your palms, slightly shaping the ends. Voila, your Kakara Pitha is ready! Repeat the process for all the Pithas.

Frying the Kakara Pithas:

    1. Heat the oil ahead of time. To check if it’s ready, drop a tiny dough piece in. It should sizzle, indicating the oil’s just perfect. Keep the flame at medium-high.
    2. Gently place the Pithas in the oil and fry them for 2 minutes on one side. Then, flip them over and fry until they’re golden brown on both sides.
    3. As they achieve that perfect golden hue, use a slotted spoon to pick them up. Tilt the spoon to let the extra oil slide back into the pot. Now, place your Kakara pithas on a paper towel to release extra oil.
    4. Fry all the Pithas in the same manner.
    5. Serve the Kakara pitha warm or cold.


  1. Use twice as much water as the amount of semolina you have.
  2. Ensure the dough is soft and well-kneaded before shaping the pithas. This step is crucial to prevent cracks in the outer layer, which could otherwise ruin the pithas.
  3. You have the option to use jaggery instead of sugar for the coconut filling.

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