Sooji kakara pitha Recipe

Sooji Kakara Pitha is a deep-fried dumpling offering a crispy exterior & soft interior with a sweet, juicy, and aromatic filling. It’s not just a sweet, it’s an offering, a tradition, and a story passed down through generations. Everyone knows that Odisha is famous for its unique dishes and variety of Pithas (cakes). This sweet is a popular traditional dessert during festivals and special occasions in Odisha, India. 

This sooji kakara pitha offers a unique taste and experience. Here’s a comprehensive Sooji kakara pitha recipe, including ingredients, preparation, photos, and a step-by-step making process, along with proper tips, valuable tricks, and guidance.  It helps you to recreate this unique dish. We will tell you this recipe.

What is Sooji kakara pitha?

Sooji Kakara Pitha is a popular traditional sweet dish from Odia cuisine (from Odisha, India), consisting of a deep-fried, semolina (sooji) dumpling. The outer layer is made from semolina that has been cooked with water and sugar, then kneaded into a smooth dough. Then it is stuffed with an aromatic, grated coconut and jaggery sweet, flavorful filling. Once assembled, the dumplings are deep-fried until golden brown.

In Odisha, pithas like Kakara Pitha hold cultural and religious importance. It is enjoyed as a festive snack or dessert, especially during religious festivals like  Manabasa Gurubara, Prathamastami, Durga Puja, and Laxmi Puja, and is often offered as prasad to the Lord Jagannath at the Puri temple, Odisha

This pitha is known for its delightful contrast between its crunchy exterior and flavorful, sweet, moist interior.

Cultural significance 

In Odisha, Pithas are integral to celebrations, with different types prepared for various occasions. Sooji Kakara Pitha is one of the 56 items (Chappan Bhog) offered to Lord Jagannath in the Puri temple, Odisha.

During the auspicious month of(November- December) Margasira, all Odia women celebrated Manabasa Gurubar. which is dedicated to the Goddess Mahalaxmi, a four-week-long worship. Sooji pitha is prepared as an offering to naibedya, or ritual food to the Goddess Lakshmi. This ceremonial Thursday worship is known as Manabasa Gurubar.

The Odia family commonly makes Soojiji Pitha during festivals like Raja Parba, Ratha Yatra, Durga Puja, and Manabasa Gurubar, symbolizing prosperity and devotion. It is also routinely prepared and served in Odia homes on normal days.

Sooji pitha/semolina dumplings’ delightful taste and its deep-rooted connection to Odia traditions and festivals. Whether steamed or fried, each version offers a unique taste and culinary experience that reflects the rich cultural tapestry of Odisha.

Variations of Suji Pitha

Sooji Pitha comes in several delightful forms, each with its unique method of preparation and cultural context-

• Sooji Kakara Pitha – It is a deep-fried dumpling filled with a coconut and jaggery aromatic stuffing. This version is often offered to deities and enjoyed during festive occasions.
• Sooji Manda Pitha -The dumplings are prepared by hand, shaped around the filling. Similar to sooji kakara pitha, but it is steamed, and can be served with rabdi. This delicacy is prepared during religious festivals and offered as prasad.
• Stuffed vs. plain: Some simpler versions are prepared without the filling, offering a lighter, less guilty pleasure for breakfast or snacks.

The inspiration:  

I am a typical Odia (the people of Odisha are known as Odia) from the state of Odisha, India. One of my favorite pithas is Sooji kakara pitha. The pura (stuffing) inside the pitha is soft, succulent, and sweet. It creates a satisfying mouthfeel. For me, Sooji kakara pitha is a vital part of our Odia culture. The exterior texture of the crispy provides a delightful crunch, yes, too much yummy. In our home, my maa (mother) made this kakara pitha monthly, 2 to 3 times. In Odisha, “Maa” is a common, specific, and affectionate term for mother. For me, Suji kakara pitha is a symbol of love and memory.

How do I make Sooji Kakara Pitha/Semolina dumpling simple?

Sooji Kakara Pitha is made with Sooji/semolina. The outer layer is made from semolina that has been cooked with water and sugar, then kneaded into a smooth dough. It is filled with fresh coconut and jaggery sweet stuffing. By using palm shapes like a dumpling, then deep-frying until golden brown and crispy.

Recommended Kitchen tools to make the Aloo 65 recipe:

• A large pot or pan – For mixing, use a pot or pan of the right size.
• Spatula – to stir and turn.
• Slotted Spoon: To remove fried dumplings from hot oil.
• Mixing bowl – Useful for kneading and shaping.
• Measuring Cups and Spoons – For accurately measuring the ingredients.
• Non-Stick or Cast-Iron Frying Pan –  For deep-frying.
• Paper Towels: For draining excess oil from the fried potatoes.
• Serving Plate or Platter: To present the finished dish.

🥣 Ingredients We Need to Make the Sooji Kakara Pitha

Ingredients:-

For stuffing :

• Fresh Coconut – 1 cup
• Jaggery / Gud – 1/2 cup
• Crush Cardamom / Eliche – 3 Nos.

For Sooji Dough :

• Water – 2 cups
• Sugar – 1/2 Cup
• Semolina / Suji – 1 cup

For Deep Fry :

• Oil – To Deep Fry

How to Make Sooji Kakara Pitha ? (step-by-step process )

Step 1: ( Prepare the Filling )

• Heat a heavy-bottomed kadhai/pan over medium flame, add fresh grated coconut, and grated jaggery. Mix and combine it well. Jaggery can replace sugar, but jaggery offers an authentic flavor profile to traditional pithas and naturally gives a deep, rich, golden-brown hue to the pitha.
• Allow the jaggery to melt. In between, stir continuously to avoid burning.
• Add crushed cardamom powder/Elachi. Mix well and cook for one minute.After that, turn off the flame and keep that pan aside to cool.

Step 2: ( Prepare the Dough )

• Heat a pan. Add 2 cups of water. Put on the flame to boil.

• Add ghee, salt, fennel seed, Bay leaf, and sugar. Boil it until the sugar melts.

• Keep the flame medium, gradually add semolina/sooji at that time, stir and mix continuously to avoid forming lumps. 

• Then reduce the flame to low and allow it to cook for another couple of minutes, until the mixture thickens and leaves the sides of the pan.
•  Once it’s done, take it out and set it aside for 5 minutes.

Step 3: ( Assemble the Pithas )

• Take a plate/parat. Grease the palm and plate with oil/ghee.
• Take half of the sooji dough. Cover the rest of the dough in the kadai. Knead the dough until it becomes smooth. I kneaded it for about 5 minutes.

• Divide the dough into equal portions. Take a portion, make a dent in the center. Then make a bowl shape or into a disc. Once it’s ready, place a spoonful of stuffing in the center and seal the edges to encase the filling. Get a better idea from the picture below.
• Gently press and flatten the filled ball into a disc shape.

• Similarly, repeat the process to shape all Kakara Pithas.

Step 3: ( Fry the Pithas )

• Heat oil in a deep pan over high heat. Heating Oil is important; otherwise, Pithas break in oil.
• Carefully drop prepared pitha into the oil. Do not use a spoon to put the pithas into the oil, as they might break and make the oil cloudy.

• After 2 minutes, keep the flame low. It will take 5 to 6 minutes.
• Stir occasionally, and fry until golden and crispy evenly.
• Once it’s done, use a slotted spoon to drain them on a paper towel to remove excess oil.

• Repeat the process to fry all pithas. 

How to Serve and Store Sooji Kakara Pitha:

•  Serve Sooji kakara pitha is best enjoyed warm or at room temperature. Served as a snack or dessert with masala tea, elaichi milk.
• Served as a dessert after meals.
• For added flavor, before serving, drizzle with nolen gur over the pitha.
• As an offering (prasad), plating with a banana leaf.

Storage and Shelf Life

• Store cooled pithas in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them. 
• Before serving, reheat the pithas in a preheated oven or on a griddle.

Healthier Pitha Preparation Tips

• Instead of deep-frying, bake the pithas.
• Replace refined sugar with jaggery or date palm jaggery.
• For natural sweetness and nutrition, chopped nuts like cashews, almonds, and dates are added to the coconut filling.
• Substitute a portion of semolina with whole wheat flour to increase fiber. Texture may be different, but the test is good.

Tips and Tricks for Making Sooji Kakaraa Pitha-

• You may replace the jaggery with sugar. Adjust the sugar quantity according to your taste, and adding salt is optional. 
• You can add dry nuts of your choice to the stuffed coconut.
• This pitha can be made with whole wheat flour instead of semolina. 
• Gently slide the prepared pithas into the hot oil, frying a few at a time to avoid overcrowding.
• You can make these in different shapes, like round, oval, triangle, etc.
• The dough should be soft; otherwise, it will not taste good.
• The filling can be made with only khoya instead of coconut and jaggery.
• The water, semolina, and sugar ratio is crucial for making the sooji kakara pitha.
• Don’t overfill the stuffing to avoid breaking while frying.

You might enjoy this recipe too. If you loved that, try this from our favourites:

• Pheni recipe
• Labanga Lata Recipe
• Gujiya Recipe

Frequently Asked Questions :

🔥 Quick Safety Tips While Cooking

• Be careful with hot oil – Add ingredients slowly to prevent splattering.
• Keep the stove attended – Never leave your dish unattended on a high flame.
• Use the Right Equipment – Use a nonstick cookware or a heavy-bottomed pan.
• Control Oil Temperature – Maintain optimal range & avoid overheating.
• Keep the stove attended – Never leave your dish unattended on a high flame.
• Avoid Overcrowding – Frying in small batches.

Conclusion & Suggestion :

Suji kakara pitha is more than just a sweet dish; The semolina exterior fries to a crunchy, golden-brown crust, while the coconut and jaggery filling remains soft and succulent inside. Get ready to impress your family and friends with this unique and delicious treat!  

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