INGREDIENTS:
- Suji (rawa ) -150 gm
- Nadia kora(Shredded coconut)- half a coconut
- Chini(Sugar) -75gm
- Aleicha( cardamom)- 4 pcs
- Refined Tela (Refined Oil)- As per requirement to fry
- Salt – as per taste
PREPARATION : STEP WISE
- To start with, first make a powder of cardamom.
- In a frying pan, mix properly the shredded coconut, Sugar (75 grm) and cardamom powder and then roast it for 10-15 minutes and then keep these aside.
- Take water (double the amount of rawa) in a deep pan. Add, sugar and salt as per the taste. Boil it.
- When it starts boiling put small amount of rawa and stir it. Do the same for the rest of rawa. Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside.
- Wait till the dough cools down to room temperature, kneed the dough with oil to make it softer.
- Make small balls from the above dough, rollout each ball into small round shape and put coconut stuff (from step-2) to it, then roll it again to make a ball.
- Make the above balls into flat shape like puri’s, in between your palms.
- Heat oil in a frying pan and deep fry the above flatten balls in a lower flame till it turns golden brown from each side.
- Kakara pitha is ready and serve it cool.
No comments:
Post a Comment