Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons ghee
- 1 teaspoon salt
- 1 cup warm water
- 2 cups freshly grated coconut
- 1 cup jaggery
- 1 teaspoon cardamom powder
Special Equipment Needed:
- Frying pan
- Rolling pin
- Medium-sized bowl
Step-by-Step Instructions:
1. In a medium-sized bowl, mix together the flour, ghee, and salt.
2. Gradually add the warm water and knead the mixture until it forms a soft dough.
3. Cover the dough with a damp cloth and set aside for 15 minutes.
4. In a separate bowl, mix together the grated coconut and jaggery.
5. Add the cardamom powder and mix until combined.
6. Divide the dough into small balls.
7. Roll each ball into a thin circle.
8. Place a tablespoon of the coconut-jaggery mixture in the center of each circle.
9. Fold the circle in half and press the edges together to seal.
10. Heat a frying pan over medium heat and add a tablespoon of ghee.
11. Place the pithas in the pan and cook until golden brown on both sides.
12. Serve warm.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: Makes 8 pithas
Nutritional Information:
Calories: 200
Fat: 8 g
Carbohydrates: 28 g
Protein: 3 g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Ghee can be substituted with vegetable oil.
- Jaggery can be substituted with brown sugar.
Variations:
- The coconut-jaggery mixture can be replaced with other fillings such as dates, nuts, or dried fruits.
- The pithas can be deep-fried instead of pan-fried.
Tips and Tricks:
- Make sure the dough is not too wet or too dry.
- The pithas should be cooked over medium heat to ensure they are cooked through without burning.
Storage Instructions:
The pithas can be stored in an airtight container for up to 3 days.
Reheating Instructions:
The pithas can be reheated in a preheated oven at 350°F for 5 minutes.
Presentation Ideas:
The pithas can be served with a dollop of yogurt or a drizzle of honey.
Garnishes:
The pithas can be garnished with chopped nuts or shredded coconut.
Pairings:
The pithas can be served with a cup of chai or a glass of lassi.
Suggested Side Dishes:
The pithas can be served with a side of raita or a vegetable salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of warm water at a time until it is the right consistency.
- If the pithas are not cooking through, increase the heat slightly and cook for a few minutes longer.
Food Safety Advice:
- Make sure the pithas are cooked through before serving.
- Store the pithas in an airtight container to prevent contamination.
Food History:
Kakara pitha is a traditional Indian dessert that is believed to have originated in the state of Odisha. It is made with a simple dough filled with a sweet coconut-jaggery mixture and then fried until golden brown.
Flavor Profiles:
The pithas have a sweet and nutty flavor from the coconut and jaggery, and a hint of cardamom for a subtle spice.
Serving Suggestions:
The pithas can be served as a dessert or as a snack.
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Region: Indian