Kakra Pitha from Orissa
Ingredients
serves: 4 - 6
2 cups (200 g) 7 oz Semolina (suji)
1 cup (250 g) 8 fl oz Water
1/4 cup (35 g) 1 1/4 oz Sugar
1/2 tsp Salt
1 Bay leaf (tej patta)
Vegetable oil for deep-frying
1 cup (250 g) 8 fl oz Water
1/4 cup (35 g) 1 1/4 oz Sugar
1/2 tsp Salt
1 Bay leaf (tej patta)
Vegetable oil for deep-frying
Method
1. Heat the water in a pan; add sugar, salt, and bay leaf. Boil till the sugar dissolves.
2. Add semolina gradually and keep stirring. After a couple of minutes as the semolina dries up, remove from heat and keep aside to cool.
3. Now grease your palm with oil and knead the semolina until soft and lump free. Divide the mixture into small balls of 2 cm size. Roll each out into small discs with a rolling pin.
4. Heat the oil in a wok (kadhai); deep-fry the discs till golden. Remove and drain the excess oil on absorbent kitchen towels.
2. Add semolina gradually and keep stirring. After a couple of minutes as the semolina dries up, remove from heat and keep aside to cool.
3. Now grease your palm with oil and knead the semolina until soft and lump free. Divide the mixture into small balls of 2 cm size. Roll each out into small discs with a rolling pin.
4. Heat the oil in a wok (kadhai); deep-fry the discs till golden. Remove and drain the excess oil on absorbent kitchen towels.
1 comments:
Tangi Karra is the best. I went to visit Orissa and my pisiNani lives there. She got lot of kakra and manda from Tangi. It's one of the best sweets I can express about Orissa...
- SDASH
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