Another Odiya which is yummy, my grandmother used to make it a lot and our childhood is filled with fond summer memories in Berampur, where we used to play and eat with full abandon. I miss those days but the aroma of fried kakra takes back to those days of oneness with cousins and family. Hope you guys enjoy the sweet and form your own fond memories :).
Kakra Pitta
Ingredients
1) 2 cups of rava (suji).
2) 1/2 cup of oil.
3) 1 cup of sugar + 3 tablespoon sugar (keep the two separate).
4) 2 cups of water.
5)1/2 cup grated coconut.
6) 1 teaspoon elachi powder.
7) A pinch of salt.
8) 4 cups of water.
Method
1) Mix the 1/2 cup of grated coconut and 3 tablespoon of sugar.
2) Take a pan put the mixture of coconut and sugar and cook it in low heat till the sugar melt and then
remove it from the gas.
3)Now take a pot and put the four cups of water and 1 cup of sugar. Heat it just so that sugar has dissolved in the water completely.
4)Now slowly add the 2 cups of rava to the water+sugar mixture. Now close the lid and heat the suji mixture in low heat(flame) till it is slightly warm. Then switch of the gas and keep aside the mixture.
5)Now slightly grease your palm and take a small scoop of rava paste.
6) Shape the rava paste in a cup shape and put the coconut in the cup just enough such that you can eventually seal the rava paste with coconut as the filling.
7)Now take a kadai put oil in it . After the that deep fry the rava ball in it.
8) Kakra pitta is ready to be eaten, it is yummiest when it is hot.
If the recipe seems unclear to any of you who is trying it. Please ask us and I will get back with appropriate recommendations. Also some of the ingredients name might vary from place to place so just consider it.
Another ingredient could be some dry fruits the amount should be in proportion to the coconut, just a little not too much.
Kakra Pitta
Ingredients
1) 2 cups of rava (suji).
2) 1/2 cup of oil.
3) 1 cup of sugar + 3 tablespoon sugar (keep the two separate).
4) 2 cups of water.
5)1/2 cup grated coconut.
6) 1 teaspoon elachi powder.
7) A pinch of salt.
8) 4 cups of water.
Method
1) Mix the 1/2 cup of grated coconut and 3 tablespoon of sugar.
2) Take a pan put the mixture of coconut and sugar and cook it in low heat till the sugar melt and then
remove it from the gas.
3)Now take a pot and put the four cups of water and 1 cup of sugar. Heat it just so that sugar has dissolved in the water completely.
4)Now slowly add the 2 cups of rava to the water+sugar mixture. Now close the lid and heat the suji mixture in low heat(flame) till it is slightly warm. Then switch of the gas and keep aside the mixture.
5)Now slightly grease your palm and take a small scoop of rava paste.
6) Shape the rava paste in a cup shape and put the coconut in the cup just enough such that you can eventually seal the rava paste with coconut as the filling.
7)Now take a kadai put oil in it . After the that deep fry the rava ball in it.
8) Kakra pitta is ready to be eaten, it is yummiest when it is hot.
If the recipe seems unclear to any of you who is trying it. Please ask us and I will get back with appropriate recommendations. Also some of the ingredients name might vary from place to place so just consider it.
Another ingredient could be some dry fruits the amount should be in proportion to the coconut, just a little not too much.
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