Kakra Pitha, is one of oriya delicacy. It is prepared for every festivals and occasion.
1 cup grated coconut
1 cup jaggery
2 cups water
1 + 1/3 cup Suji
A pinch of salt
2 tspn sugar
Oil for frying
Method to cook :
Cook coconut and jaggery together in a pan for 7-8 minutes. Jaggery should melt and mixe well with coconut.
Switch off the flame and allow the mixture to cool down
Heat 2 cups of water in a non-stick kadai.
As water starts boiling, lower the flame and add the rawa while stirring the mixture constantly.
Add 2 tspn sugar and pinch of salt. Cook it till rawa gets absorbed by the water and it becomes really hard to move the spatula through the mixture. It looks like a white dough.
Allow it to cool as well.
Heat oil for frying.
Take a little oil in palm, take a portion of dough , the quantity should be same which u use for making rotis. Make a small hole in between and fill the stuffing. The process is same which we use while making aloo parathas when we stuff potato into the atta dough.
Deep fry the stuffed balls. Allow it cool before you serve. It can stored for 2 3 days in fridge.