Intro: A Sweet Worth Celebrating
Kakara Pitha brings back memories of Lakshmi Puja evenings and Raja celebrations, when the kitchen would be filled with the smell of jaggery, coconut, and ghee. It’s not just a sweet—it’s a celebration you can hold in your hands.
The outer cover is made with suji or atta, while the inside is filled with rich, gooey coconut-jaggery stuffing, flavoured with cardamom. Sometimes fried crisp, sometimes soft—every household has its style.
Ingredients:
For the Outer Dough:
1 cup suji (semolina)
1 cup water
1 tbsp sugar
A pinch of salt
1 tsp ghee
For the Stuffing:
1 cup grated coconut
½ cup jaggery (or more to taste)
½ tsp cardamom powder
1 tsp ghee
Other:
Oil or ghee for deep frying
Steps:
1. Prepare the Filling
Heat ghee, add coconut and jaggery.
Cook until it forms a sticky mass.
Add cardamom powder and let cool.
2. Prepare the Dough
Boil water with sugar, ghee, and a pinch of salt.
Slowly add suji while stirring. Cook till it forms a lump.
Let cool, then knead into a soft dough using ghee on hands.
3. Shape the Pithas
Take a small ball of dough, flatten into a disc.
Place coconut filling in the center and seal the edges.
Shape like a small patty or oval dumpling.
4. Fry Until Golden
Deep fry in medium-hot oil until golden brown and crisp outside.
Serving Suggestion:
Serve warm or at room temperature, as a tea-time snack or prasad. Stays good for 2–3 days when stored in an airtight container.
Why I Love It
Soft inside, crunchy outside, and packed with nostalgia—Kakara Pitha tastes like festivals, temple kitchens, and the love of generations.
The Pinch of Masala 