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Sooji Kakara Pitha

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
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast
Cuisine Indian


  • 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


  • 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.


  • 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
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