Go Back
pitha,pithe, sooji pitha, kakara pitha, how to make sooji kakara, odisha pitha,what is pitha, coconut sooji, coconut jaggery, guda pura dia pitha

Sooji Kakara Pitha

MyYellowApron
These very popular Sooji Kakara Pitha are mildly sweet and made without the traditional coconut jaggery filling, making them a light and wholesome breakfast option or a snack to be enjoyed without much guilt. These Sooji Kakaras are filled with aromatic yet simple flavors like fennel seeds and cardamom powder and mildly sweetened with brown sugar
No ratings yet
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast
Cuisine Indian

Ingredients
  

  • 1 cup Sooji/Semolina
  • 2 tbsp All purpose flour/Maida
  • 1/4 cup Brown Sugar
  • 1/2 tsp Fennel Seeds
  • 1/4 tsp Salt
  • 1 tsp Cardamom Powder
  • 2 cups Water
  • Oil to deep fry

Instructions
 

  • In a nonstick pan heat 2 cups water. Add salt, fennel seeds, cardamom powder and sugar.
  • Once the water starts boiling, add sooji/semolina little by little. Keep on stirring so that no lumps are formed.
  • Once the mixture is thick switch off the gas and take out the mixture in a separate bowl and keep it to cool.
  • Once the mixture is workable, not completely cool, knead the mixture with greased hands for 5 mins to get a soft dough.
  • Now take the smooth sooji dough and divide it in equal portions. Keep a small ½" ball to check if the oil is ready for frying.
  • Now take one ball and roll out to make 4" diameter disc.
  • Roll all the Pithas in the same way, keep covered.
  • In a kadhai or heavy bottomed pan, heat oil.
  • Drop the pithas. It should sizzle and rise up.
  • If the ball rises immediately lower the flame and cool oil a bit. If the ball doesn't sizzle and rises very slowly, heat oil a bit more.
  • Now drop 2-3 pithas in hot oil and fry till golden brown from both the sides. Lightly flip the pithas.
  • While frying keep the flame to medium. If you feel the oil is not hot enough then only increase the flame.
  • Fry all the pithas in similar way till golden brown from both sides.
  • Take out in plate lined with kitchen towel. It absorbs extra oil.

Notes

  • Sooji or Semolina. You can either use the coarse variety or the fine variety
  • Couple spoons of flour (As per my mom, adding a bit of flour to sooji gives you that smooth texture)
  • Cardamom. An important ingredient. It imparts that warm smell and flavor to it
  • Fennel seeds. Again, another important ingredient. This gives you that authentic taste and flavor. A little goes a long way.
  • Jaggery or Brown sugar. I used brown sugar
  • Oil to deep fry. Use some light oil like vegetable oil.
Keyword odisha pitha, pitha, semolina fritters, sooji pitha, semolina pitha, kakara pitha, pithe
Tried this recipe?Let us know how it was!