Suji Kakara Pitha

Suji Kakara Pitha is a traditional sweet dish from the Odia Cuisine. Basically, it is a deep fried semolina ball that is stuffed with sweet coconut filling. Here, i have used jaggery instead of sugar to sweeten the stuffing. Suji Kakara pitha is crispy on the outside and sweet and juicy inside. It is so delicious, that it is included among the 56 bhogs that are offered to Lord Jagganath, of the Puri temple of Odhisha. You can serve suji kakara pitha as breakfast or snack or make it during festivals and special occasions as offering to deity.

What are Pithas?

Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from Indian Subcontinent, common in Bangladesh and India. Pithas can be sweet or savory and usually made from a dough or batter, which is then steamed, fried in ghee or oil, slow roasted over fire, baked or cooked on a griddle. Pitha is especially popular in Bangladesh and the eastern Indian States of Bihar, Jharkhand, Odisha, West Bengal, the South Indian states of Kerala, and the Northern Indian states, especially Assam. 

In Odisha, Pithas are special delicacies in an Odia home and are considered as festive food and often made during special occasions and festivals. Pithas are also routinely prepared and served in Odia homes in normal days. Pithas may be sweet or savory in taste.

My Love for Odia Cusine:

The best part about blogging is that it gives you a chance to explore different cuisines. Until a couple of years ago, i hardly knew anything about Odia Cuisine. Thanks to my blogging journey, during which i came across many fellow bloggers who belong to Odisha and through their blogs I came to know about this regional Indian Cuisine. Since then I have cooked many Odia dishes and gradually fell in love with the humble and delectable food of Odisha. I wish to personally visit this beautiful state sometime and taste its authentic food , especially the temple food served to Lord Jaganatha. 

Food of Odia cuisine is simple yet flavorful. It uses less oil and is less spicy when compared to other regional Indian Cuisines. Mustard oil is the cooking medium for most of the dishes, but the temple food is cooked in ghee (made of cow's milk). Most of the sweet dishes and desserts are chhena ( crumbled cottage cheese) based. Rice is the staple food of this region and curd is used in many dishes. Panch Phoran ( a special blend 5 spice mix) is widely used for flavouring the dals and curries of this cuisine. Temples of this region make offerings to the presiding deities. The prasada of the Jagannath Temple of puri is well known as is referred to as Maha Prasad, meaning greatest of all prasads. It comprises of 56 dishes , so it is called Chappan Bhoga. 

I have tried the following dishes from Odia Cuisine which also form a part of chappan Bhoga of Janagganth Temple, Puri.

• Odia Dalma : Dalma is a traditional dish from Indian state of Odisha. It is very healthy preparation made by cooking mixed vegetables with lentils. Dalma is also a part of the chappan bhog offered in the Puri Jagganath Temple.

• Chhena Poda : Cheena poda is a delectable and heavenly cheese dessert from the Indian state of Odisha. This lip smacking sweet with a distinct smoky flavor is Lord Jagganath's favourite.

• Rasabali : A melt-in-mouth sweet dish from odisha, Rasabali consist of deep fried flattened reddish brown patties of chhena that are soaked in thickened sweetened milk.

• Magaja Ladoo : Magaja laoods are melt in mouth sweet balls made with whole wheat flour, sugar, ghee and are flavoredwith black pepper powder and cardamom powder.

Related Event: Odia Pithas @Shhhhhhe Cooking Secretly Challenge.

This delicious Suji Kakra Pitha is featured in the Facebook gourmet group, Shhh cooking secretly challenge. Here, participating members take turn to propose the theme  for each month. Sasmita was our hostess for the May month and she suggested that we share different Odia Pitha recipes for the theme. Sasmita is an Odia herself and her blog is home to many traditional recipes from Odia Cuisine. You might want to check out her Chandrakanti Pitha, which she shared for the theme.

In this group all participating members are divided into pairs and both partners exchange a set of secret ingredients, using which both have to cook a dish depending upon  the theme for the particular month. Once the dish is ready only the pic of the dish is shared on the group and the other group members take turn in guessing the secret ingredients just by looking at the pic of the dish. The secret ingredients and the dish name are revealed at the end of the month when the recipe is published by the respective blogger.

 My partner for the theme was Anu who gave me Jaggery and black pepper as my secret ingredients and i made this delicious Suji Kakra Pitha . In return i gave her cardamom powder and jaggery and she prepared delicious Manda Pitha. You might love to check out her , which is next on my to do list.

                         

Dietary Tips: Suji kakara Pitha is

• Festive sweet 
• Among chappan bhog of Lord Jagganth Puri
• Stuffed sweet pitha from Odia Cuisine
• Satvik / Jain food
• Kid friendly
• Delicious

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves: 7

Ingredients for outer covering:

• 1/2 cup fine semolina / rava/ suji
• 1 cup water
• 1 teaspoon roughly crushed fennel seeds.
• 1 teaspoon ghee
• 2 teaspoon sugar
• Salt to taste

Ingredients for stuffing :

• 1/2 cup fresh grated / scrapped coconut
• 1/4 cup jaggery powder
• 1 teaspoon black pepper powder
• 1 crushed green cardamom 
• 2-3 tablespoon chopped nuts 

Other Ingredients: 

• Ghee for greasing the palms
• Oil for deep frying

Method:

1. First we will make the dough for the covering. Heat 1 cup water in a non-stick or thick bottom pan. Add crushed fennel seeds, 1 teaspoon ghee, 1/2 teaspoon salt, 2 teaspoon sugar to it. Boil the water until sugar dissolves in it. Now, lower the flame and gradually add the suji while stirring continuously to ensure no lumps are formed. 
2. Cook , until the mixture leaves the sides of the pan. Cover cook on low flame for around 2 minutes and put off the flame.
3. Remove the mixture from the pan and allow it to cool down a bit on a plate. Once it is cool enough to handle, grease your palms with ghee and knead the dough until it is smooth.

4. Next, we will prepare the stuffing. Add grated or scrapped coconut to a pan. Add grated or powdered jaggery to it and stir fry. Cook the mixture for 2-3 minutes and put off the flame. Add chopped nuts, black pepper powder, cardamom powder and give a good stir. Our stuffing is ready.

5. Now, we will proceed with making pithas. Divide the outer covering dough into equal parts. Similarly, divide the coconut jaggery filling into equal parts. Now shape the dough into a ball. Press in the center of each ball and shape the dough ball like a cup. Add one portion of the filling in that cup. Gather the edges and seal it. Slightly flatted the Make all the pithas similarly.

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6. Heat oil or ghee in a wok on medium flame. Once the oil is nice and hot, add the prepared suji balls to it. Make sure you do not over crowd the wok, fry the suji kakara pitha until they turn golden brown from all sides.

7. Remove the pithas from the oil using a slotted ladle on to an absorbent napkin. 

8. Serve the delicious Suji Kakara Pitha and enjoy with your loved ones !

                              

Would love to hear from you !

I hope you would love trying out this healthy and delicious Suji Kakra Pitha. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related Posts:

• Chhena Poda          

• Rasabali
  

• Magaja Ladoo

• Odia Dalma