Suji Kakara Pitha

To make the dough for kakara pitha

In a kadhai boil about 3 cup of water with the salt, sugar,fennel seeds and 1 tsp ghee.

Add the semolina and stir continuously for 4 minutes over a slow to medium flame. Cook till all the semolina is swollen and the mixture starts coming together like a ball.

Remove the mixture on a plate and allow it to cool down for about 15 minutes.

Grease your palms with a little ghee and knead the mixture to form a smooth dough.

For the kakara pitha stuffing: Heat a non stick pan.

Add grated coconut and sugar ,black pepper powder and the cardamom powder.

Cook for 3-4 minutes till the sugar melts.

For making the kakara pitha: Divide the semolina dough into 8 / 10 equal portions.

Take one portion and make a ball. Flatten it to make a disc.

Put the stuffing in the center and cover it by bringing the edges to the center.

Roll it again to make a ball .

Repeat this process to make rest kakara pitha.

Heat oil in a kadhai over a medium flame. Put 1-2 kakara pitha at a time into the hot oil. Flip when one side is golden brown.

Remove from the flame when the other side also becomes golden brown. It will take about 2-3 minutes to fry 1 pitha.

Place all the kakara pitha on an absorbent paper. Serve warm with semiya kheer.