Kakera Pitha

Dough

1. 1

   In a saucepan, combine water, sugar, ghee, and a pinch of salt. Bring to a gentle boil over medium heat.

2. 2

   Reduce heat and gradually whisk in the sooji, stirring continuously until a smooth, soft dough forms.

3. 3

   Cover the pan and let the dough rest for about 5 minutes until it is warm enough to handle.

Filling

4. 4

   Heat 1 tbsp ghee in a skillet over medium heat. Add grated coconut, jaggery, a pinch of black pepper, elaichi powder, and grated ginger.

5. 5

   Cook, stirring, until the jaggery melts completely and the mixture becomes cohesive, about 3-4 minutes. Remove from heat and let cool.

Assembly

6. 6

   Divide the rested dough into six equal portions. Flatten each portion into a small disc, place a spoonful of the coconut‑jaggery filling in the centre, fold and seal the edges to form the traditional Kakara Pitha shape.

Frying

7. 7

   Heat oil in a deep‑fat fryer or heavy pan to 350°F (350°F). Carefully slide the sealed pithas into the oil and fry until both sides are golden brown, about 2-3 minutes per side.

Serving

8. 8

   Remove with a slotted spoon, drain on paper towels, and serve warm.