Maida Kakara recipe is one of the most popular traditional and classic sweet dish of Odisha. It has a simple process to prepare. The dish is famous in ‘Salepur’ – a town in Odisha. Festivals in Odisha are incomplete without the preparation of pithas. Maida is the refined or all purpose flour. Generally coconut stuffing constitutes as the stuffing for preparing maida kakara. Or you may also use chhena stuffing. I am sharing with you a very tasty and easy to make stuffing recipe. Usually during the festival occasions, this recipe is prepared. Kakara pitha is a scrumptious sweet. This is the reason why everyone enjoy to eat it. Right from kids to elders.
So, just try the recipe at home and share your experience with me. I am sharing the recipe below.
Maida KakaraCourse: SnacksCuisine: OdishaDifficulty: Medium
Maida Kakara recipe is one of the most popular traditional and classic sweet dish of Odisha. It has a simple process to prepare. The dish is famous in ‘Salepur’ – a town in Odisha.
- For the covering of kakara pitha
Maida (refined flour)- 1 1/2 cup
Sugar- 1/2 cup
Ghee- 1 tbsp
Green cardamom- 2 nos
Fennel seeds- 1 tbsp
Salt- 1 tsp
- For the stuffing
Grated coconut- 1 cup
Black pepper- 1 tsp
Sugar- 5 tbsp
Cardamom powder- 1 tsp
- For frying
- Making the Dough
- Heat a kadhai on the flame, add water with salt, sugar, fennel seeds and ghee. When the water starts boiling, add maida and stir continuously for 5 minutes over a low flame.
- Cook till all the maida is swollen and the mixture starts coming together like a ball.
- Remove the mixture on a plate and let it cool down for about 10 minutes.
- Grease your palms with little ghee or oil and knead the mixture to form a smooth dough.
- Kakara stuffing
- Heat a nonstick pan.
- Add grated coconut and sugar, black pepper powder and cardamom powder into the pan.
- Now cook it for 5 -7 minutes until the sugar melts or till it looks golden brown.
- Now the coconut stuffing is ready.
- Making the Kakara pitha
- Divide the maida dough into balls with equal portions.
- Take one maida dough ball and flatten it to make a disc.
- Put the stuffing in the centre and cover it by bringing the edges to the centre.
- Roll it again to make a flatten shape. Be careful while you roll it so that the stuffing doesn’t come out.
- Repeat this process for all the maida dough balls.
- Now, heat oil in a kadhai over a medium flame.
- Based on your kadhai size, put kakara pitha into the oil so that you could fry as many kakara pitha at the same time. This is just to save some time. However, for the first time, you could try with one kakara pitha. And once you are confident, you could fry multiple pithas at the same time.
- Flip the pithas to ensure both the sides are equally cooked. Keep frying till both the sides change color to golden brown.
- Remove from the oil when the pithas turn golden brown. It normally takes about 2 – 3 minutes to fry pitha.
- Now your kakara pitha is ready. Place all the kakara pitha on a kitchen towel paper to ensure the excess oils gets drained. You could serve them hot as well or wait it it cools.