Sooji kakara pitha Recipe

Cooking Directions

• STEP 1.In a pan, roast semolina until golden brown. Set aside to cool.
• STEP 2.In a separate pan, heat ghee and add grated coconut. Saute until it turns light brown.
• STEP 3.Add jaggery to the coconut and mix well until it melts and forms a sticky mixture.
• STEP 4.Combine the roasted semolina with the coconut-jaggery mixture and mix well.
• STEP 5.Take small portions of the mixture and shape them into small balls or flat discs.
• STEP 6.Heat oil in a deep pan and fry the shaped pithas until golden brown and crispy.
• STEP 7.Remove from the oil and drain excess oil on a paper towel.
• STEP 8.Serve hot and enjoy the delicious Sooji Kakara Pitha!

Cooking Tips

• Make sure to roast the semolina on low heat to avoid burning.
• You can add cardamom powder or rose water for additional flavor.
• If the mixture is too dry, add a little milk to bind it together.
• To make the pithas healthier, you can also bake them instead of deep-frying.

Storage and Serving

• Sooji Kakara Pitha is best served hot and fresh.
• You can store any leftovers in an airtight container at room temperature for up to 2 days.
• Reheat the pithas in a microwave or oven before serving to regain their crispiness.