Kakara Pitha

. First, for the stuffing, add grated coconut and sugar to a pan. Mix until the sugar dissolves. Now, add cashews, almonds, raisins, and cardamom powder, and cook for two minutes. Transfer the mixture to a dish (some fennel seeds have also been added).

Next, add 2 cups of water to the same pan. Add a pinch of salt, two spoons of sugar, cardamom powder, and fennel seeds, and bring the water to a boil. Also, add a spoonful of ghee.

Once the water starts boiling, gradually add the semolina (rava); do not add it all at once, as doing so can cause lumps to form.

Set the mixture aside to cool for ten minutes. Take a small portion of the prepared semolina dough, flatten it into a disc, and fill it with the coconut stuffing.

Prepare all the *pithas* in this manner. Now, deep-fry them in hot oil or ghee until they turn brown.

. The traditional Odia recipe, Kakara Pitha, is ready. You can store these *pithas* in a container in the refrigerator and enjoy them for four to five days.