Odia Kakara Pitha

To make the stuffing, place a pan on low heat and add the freshly grated coconut with the jaggery. Subject to gentle heat until the jaggery melts and binds the mixture while keeping it moist.

Flavor the sweet coconut reduction with the cardamom and black pepper powder. Add evenly, turn off the heat, and set aside to cool.

In a heavy-bottomed deep pot, bring the measured water to an steady boil with the measured sugar and a pinch of salt.

Methodically stream the semolina (suji) into the boiling liquid whilst executing rapid, continuous agitation to circumvent lump formation. Cook down until it forms an intensely thick, cohesive dough mass.

Allow the semolina base a brief thermal rest. Lubricate your palms with cooking oil and knead the dough vigorously while it retains significant heat to achieve an utterly smooth, elastic texture.

Take a lemon-sized sphere of the dough, press it into a flat disc, and carefully shape a hollow center.

Add a generous portion of the coconut filling within the cavity. Draw the edges upward to achieve a tight seal, then elegantly compress it into a heavy-bottomed, thick patty.

Heat the frying oil to a steady medium heat in a kadhai. Deep-fry the shaped pithas until both sides are crisp and golden brown. Drain them well and serve warm.