Name: KAKARA PITHHA recipe by Minakhi Behera at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 3 cups suji; 1 1/3 cup maida; 1 1/2 sugar; 4 elaichi; 6 cup water; One coconut scraped; Salt a pinch; Oil for Deep frying

Instructions

Take a deep bottom kadhai. Add coconut half of sugar crushed elaichi . Fry this on low flame. Stir till coconut becomes light brown in color. Keep aside.
In another deep bottom pan boil the water.add salt. Take out about a cup of water. Now add rest of the sugar and steer till the sugar dissolves.
Add the flour mixture little by little and stir so that no lumps are formed. Keep the flame low.
When u mix all the flours mix it till another two minutes. If mixture becomes too dry use the hot water u have took out beforehand.
The consistency should be of halwa not too much dry nor watery. It should leave the pan and form a soft dough.
Transfer to a wide plate. Let it cool a little. Rub ur hands with little oil and kneed the dough very well.
Divide into 12 equal sized balls. Divide the coconut stuffing really.
Take one ball and make a hole at centre . Using ur finger Make a cup and stuff the coconut mix. Carefully seal from all side. Be careful not to break. Flatten a little by pressing gently between palms.
Repeat with the rest.
Heat sufficient ghee or vegetable oil in a heavy pan. Pass a little of dough if it floats immediately then oil is ready.
Carefully slide two or three pithha at a time. Keep the flame medium high.
Deep fry till both sides are light golden brown.
Remove onto absorbent paper.
Serve hot or at room temperature.

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