How to Make Kakara Pitha

Crispy,beautiful and smells incredible, that would satisfy anybody. That is why traditional recipe is a delight to the soul, taste buds and sense. Sharing age old recipe has been a joy!

Most of the flavor in this recipe comes from the stuffing which is a mixture of coconut, cardamom and brown sugar syrup and the creamy essence of the ricotta cheese.

They are crazy crisp outside and the fruity mixture makes it super soft and moist in the middle. They look delicious because of the golden brown crunch outside that make you have it in no time.

Instead of the rich moist filling the pancake didn't break because of the samolina dough of the pancake which was soft enough to hold the ball perfectly along with the filling.

For the dough, pour the samolina flour resemble the texture of breadcrumb into the seasoned (salt and water) boiling water and stir well to combine. Simmer the mixture for few minutes untill all the water absorbed by the flour. Cool down to room temperature and start kneading with lightly greased palms to avoid sticking. Set aside after you get a soft dough and cover.

The recipe gets the sweetness from the brown sugar coconut filling with a creamy ness achieved through ricotta cheese. I flavored this moist mixture with a tsp of cardamom powder.when they all cooked together the aroma you get is incredible.
I wish I can invite you to enjoy these cute pitha (pancake) with a cup of coffee in my balcony.

Here comes the fun part, grease your hands with little bit of ghee. Now divide the dough into 12 equal parts. Take one part, flatten it with the help of your finger and then make a well in the middle. Fill it with the pura (coconut mixture) and seal the edges perfectly. Heat oil to 350F and fry them until you get golden brown crispy edges. Drain on a paper towel. They need to be cool a little before serving.

Ingredients:

For the dough

1 cup samolina flour
2 Tablespoon sugar
Pinch of salt
2 cups water

For the stuffing
1 cup grated coconut
1/2 cup ricotta cheese
1/2 cup of jaggery or brown sugar
1 tsp cardamom powder

Oil for frying

The recipe includes 3 steps. Making the dough , making the coconut filling and finally frying .

Nadia pura(Sweet coconut filling)

Take 1/2 cup of water and brown sugar in a pan.when the brown sugar melts, turn down the flame to low medium and add the coconut. Let it cook till you get a nice aroma and coconut is soft.
Stir in the ricotta cheese until you get a thick juicy mixture.
Add cardamom powder and remove from the flame.
Let the mixture cool down completely.

The dough

In a heavy bottom pan take 2 cups water, add pinch of salt, sugar and 1tsp desi ghee.

Now wait until the liquid comes to a rolling boil. Turn down the heat and add the samolina flour stirring constantly.

Simmer the mixture for few minutes, when it thickens and all the water absorbed by the flour switched off the flame.

When the samolina mixture is ready to handle oil your palms and knead till you get a soft dough.

Now divide the dough into 12 part of same size.

Flatten the dough with your fingers and make a well to put the coconut stuffing.

Seal the dough by bringing the edges together. Slightly press the ball to flatten a little bit.

Repeat the procedure 12 times.

Frying

Heat oil in a kadai or pan. When it is ready for frying (350F) drop the roundles few at a time.
Don't over crowd the pan.
Fry them until till they are golden brown in color flipping in between.
Drain them and serve hot.