When we talk about a
cuisine, sweet dishes form an integral part of it. Odia cuisine is no exception
to this. Sweet dishes like Rasgola, Rasmalai, Khirmohan, Rasabali,
Chenapoda, Chenajilabi have been liked by people all over the world. These
dishes are mostly prepared during festivals in homes as they have to be made in
huge quantity.
Whenever I think
about my childhood and the festive occasions which have gone by.....the picture
of us hanging around the kitchen to taste the first batch of Pithas cooked by
my mother.....brings a big smile to my face....because the food cooked by my mother
was heavenly. After so many years of job…..marriage...I still miss the warmth
of my mother ...her passion for food...
Today I am going
to share with all of you a recipe from my mother’s kitchen which she used to
make during festive occasions….SOOJI KAKARA PITHA, which is a
traditional odia sweet. In Odisha, Pithas are a special delicacies routinely
prepared and served in all odia homes during festivals and in normal days.
Ingredients:
Semolina or Sooji - 2 cups
Water - 4 cups
Sugar - 11/2 cups
Salt as per taste
Green Cardamon - 5 nos
Grated Coconut -1 cup
Whole black pepper - 10
Oil for frying
Lets Learn How to do it:
For the dough
- Take 4 cups of water in a deep vessel and bring it to a rolling boil. Add sugar (1/2 cups) and salt to the water and stir well till they dissolve completely.
- Slowly add semolina. Stir continuously till the water gets absorbed. Make sure there are no lumps formed. Spread it on a plate.
- When the semolina mixture cools down make a soft dough using very little oil and water.Pinch out small balls. Roll between your palm to make smooth balls. Keep aside.
For the stuffing
-
Combine the grated coconut and sugar in a heavy bottomed pan. Allow the sugar to melt and cook on a medium flame. Stir continuously until it becomes a little golden brown in colour. Now add the cardamom powder , crushed pepper powder and mix well. Remove from the heat and let it cool.
How to do
the stuffing
- Grease your hands with some oil. Take a ball and make a deep depression in between using your fingers. Put a little of the stuffing and close the ball. Make it a bit flat. Repeat the process for rest of the balls and keep aside.
Frying
- Heat some oil in a kadhai. When hot, drop these stuffed balls one by one. Make sure the oil is not too hot before frying .Fry till golden brown. Remove on a kitchen towel and Serve .
