Boil 2cups of water with bay leaf and jaggery and a pinch of salt to prepare the dough.
When gud(Jaggery) melts put the grated ginger.
Now add sooji (Semolina) slowly and keeping the flame low.
Stir continuously to avoid any lumps.
Semolina absorbs water and swells up. Now the dough is ready.
For the Stuffing
Heat ghee and when it melts put jaggery
Stir till melts. Now add grated coconut and crushed nuts.
Keep on cooking till water of coconut evaporates and Coconut looks light brown.
Bring down from flame and add cardamom powder and karpoor powder. Stuffing is ready.
Kakara Making
Allow both the dough and stuffing to cool.
Knead the sooji dough on a flat surface till it softens.
Make balls. Flatten each ball on palm.
Put stuffing at the centre.
Touch the edges of pitha (Kakara) with wet finger.(see the photo).
Press lightly and give different shape.
Deep fry both the sides till golden brown, on medium flame.
Sooji KAKRA is ready to savour. Enjoy delicious Pitha.
Thanks
