Mango Dryfruits Kakara Pitha Recipe

Cooking Directions

• STEP 1.In a bowl, mix rice flour, wheat flour, salt, and water to form a smooth dough.
• STEP 2.Cover the dough and let it rest for 30 minutes.
• STEP 3.In a separate bowl, mix chopped ripe mangoes, dry fruits, jaggery, and cardamom powder to form a sweet filling.
• STEP 4.Divide the dough into small portions and roll each portion into a small circle.
• STEP 5.Place a spoonful of the sweet filling in the center of each circle and fold it in half to form a semicircle.
• STEP 6.Seal the edges by pressing them together with your fingers.
• STEP 7.Heat oil in a deep pan and deep-fry the pithas until they turn golden brown and crispy.
• STEP 8.Remove the pithas from the oil and drain excess oil on a paper towel.
• STEP 9.Serve hot as a dessert or snack.

Cooking Tips

• Make sure the dough is not too soft or too hard. It should be pliable.
• You can add grated coconut or khoya to the sweet filling for added richness.
• Do not overcrowd the pan while frying the pithas to ensure they cook evenly.

Storage and Serving

• Mango Dryfruits Kakara Pithas are best served hot and fresh.
• Leftovers can be stored in an airtight container at room temperature for up to 2 days.
• Reheat in a preheated oven or microwave before serving.