Kakera Pitha

Ingredients

• 1 Cup Suji
• 1 Cup Milk
• 1 Cup Water
• Salt to Taste
• 3 Tbsp Jaggery
• 1 Tsp Fennel Seeds
• 1 Tsp Ghee
• For the Stuffing
• 1/2 Cup Grated Coconut
• 4 Tbsp Jagghery
• 1 Tsp Ghee
• Ghee (for frying)

Preparation

Prep: 15 minutes
Cooking: 45 minutes

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1. Heat a kadai and add grated coconut to it. Saute for a minute.
2. Then add jaggery powder to it and cook till dry. Remove from the fire and let it cool down.
3. Now in another deep kadai, add milk and water. Then add salt, jaggery, ghee and fennel to it. Let it boil.
4. Then add suji or rava to it slowly. Mix and prepare a dough without lumps. Remove from fire and let it cool down.
5. When it cools down to almost normal temperature, start kneading it and make a soft dough. Once done, make some balls out of it.
6. Take one ball and smoothed it. Make a dent in between like aloo paratha and stuff the above stuffing (1tbsp will be enough).
7. Then seal like aloo paratha ball. Flatten-it but carefully do it or else the stuffing will come out. Similarly, prepare all the Kakera Pitha.
8. Heat ghee or oil in a kadai and deep fry the pithas till golden on both sides.

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