Kakera Procedure By Roy

Cosmopolitan Raja | kakera Pitha

Kakera Procedure By RoyI don’t know why every time of this year I feel so joyous. It is Raja, a festival which celebrates the Goddess Earth. All young girls on these few days are considered incarnation of the Goddess. You suddenly seems to have graduated to a pedestal next to god. People of Odisha prayer to the goddess for good harvest and pleasant monsoons. The traditional rituals involve three days of intense preparations. The young girls get new dresses. Ooh and they are not supposed to step on the ground. They used to wear Kathou or wooden slippers in the ancient days to protect their feet from scratching mother earth and vice versa. Mutually dependent I should say. They are fed with all kinds of sweet meats and pittas. Pithas are pancakes made of rice flour filled with wide rage of sweet or savoury ingredients. Visiting friends and swinging on the doli or swings. The girls would gather near the Banyan & mango trees and sing songs and do puchi khela. The maidens would perform a rhythmic dance of sitting on the floor and twist their hands, waits and legs all in tandem which is called as Puchi khela. They say it strengthened the womb for future deliveries. The girls don’t cook, cut, tear and grind. The elderly women or the men partake most of the responsibilities.Just as the earth prepares itself to quench its thirst by the incoming rain the unmarried girls of the family are groomed for impeding matrimony through this festival.

Cut, we come to 21st century. This girl has been born and brought in a cosmopolitan town. She has no holidays, tons of homework to finish and rush to school. The mother who has been drenched in these memories, is hell-bent on celebrating this festival for her young girls in-spite of all odds.The girls on the other hand are completely wary of these nuisances.

Mum makes us wake up at 5 am and we are rushed to the bath in a half-dazed state. The hair still trickling with water. The new dress is slid over our shoulder. The house smells of pitha and incense.She sits down to put chandan on our forehead in intricate patterns. (No Mom, this is not done :-)).Hush prayers to the lord almighty.The same wish every year for good grades and a handsome groom.(Geez) A day before Dad would have hung ropes from our mango tree and improvised a swing. (Of course on Mom’s insistence).While mum arranged our breakfast spread. We would swing in turns up and down brushing past the curry leaves and almost dashing into dad’s yezdi. 🙂 Space is less as we live in Quarters. Now mom you can’t expect the vast expand of your villages. Flush down all those sweetmeats early in the morning with a glass of milk. My mother would wipe away the chandan as we stepped out of our house. My sister goes in a bus while I cycle away to school. I will run barefoot on synthetic tracks for the morning athletic practise. My sister will cut the crepe for her SUPW class.While I will grind myself into the maths class. This was raja passed all the way from my great grand mom to my grandmother to my mum and now to me. Today it stands in its diluted form in my hands. But whatever trickled down is the true sap. Culture is evolving and so are we. The baton lies in our hand to take forward or drop it down.

Kakera Pitha by Roy

The most famous delicacy of Odisha are its Pithas and it boasts of some 20 odd varieties of Pithas which are prepared on various festivals of Odisha. Traditionally on Raja it is Podo Pitha and mutton curry which is savoured in the evening. But I have chosen the kakera pitha for preparation which requires skill but once done it is one of the most delicious pitha. This is my personal favourite. Whatever the occasion my mum would ensure she makes this for me. Hope you enjoy it.

This was such a time taking process that I hardly got the time to take more luscious shots. So they come to your plate as is wth no post processing and all.

kakera Pitha
Recipe Type: Dessert
Cuisine: Indian
Author: Roy
Prep time:
Cook time:
Total time:
Serves: 10-12
Kakera Pitha : These retro classic sweet deep fried empanada from Odisha come filled with dry fruits, jaggery and coconut. Irresistible and addictive.
Ingredients
  • For the outer-covering
  • 2 cups of water
  • 1 cup of Plain Flour + Plus some extra to adjust the consistency
  • 1/2 cup sugar
  • a pinch of salt
  • a pinch of cardamom powder
  • 1 tbsp of oil
  • Refined oil for frying
  • For the inner-filling
  • 1 cup shredded-fresh coconut
  • 1 cup jaggery
  • 10gm raisins
  • 10gm cashews
  • 1 tsp cardamom powder
Instructions
  1. In a flat bottommed pan add the jaggery and let it melt. Followed by fresh coconut.Fry it along with the jaggery so that the moisture content is reduced. This would take approximately 10 minutes on medium heat.
  2. Add your raisins and cashews and fry for another minute. Remove from heat and then add the cardamom powder. Allow it to cool down. This mixture can be stored in the refrigerator for 2-3 days
  3. Now for the tricky portion of the recipe,it does take one or two trails to perfect the consistency. Boil the two cups of water with the salt,sugar and cardamon powder.Now gradually add the flour into boiling water and mix in quick succession. Check the consistency if it mixture appears a bit watery then add a little extra flour. Once the flour is throughly mixed with the water. Remove from the heat and allow it to cool for five minutes.
  4. Then take a little oil and knead it into a smooth though. Kneading will activate the gluten and in the end of kneading the dough will be smooth. Divide it into equal sized balls.
  5. As shown in the picture above , apply a little oil on your palm then flatten them into round circles with the tip of your fingers (About 1/2 inch in thickness). Then spoon the coconut-jaggery mixture into the flattened round. Now close it into a half moon shape.Slowly seal the edges.
  6. Then shape them edges with the index finger into a beautiful pattern.
  7. Heat a wok or a skillet with oil on medium heat. Then gradually fry each Kakera. For 5 minutes on each side. It should be a nice golden brown colour. Crisp outside and soft inside is the ideal texture of a delicious Kakera.
  8. Best eaten when hot but I thoroughly enjoy the cold ones too.

Kakera Pitha By Roy

6 Comments

  1. little late but didn’t miss this post. I totally agree with you pallavi, it’s up to us to take these culture and tradition forward in whatever for possible. I want my daughter to be at least aware of all these festival and enjoy the way we used to. These festivals have their own charm. I love kakera pitha. But we o it bit differently. We do it with Sooji and shape them round then flatten slightly. But again pitha is pitha and it can have variations too .Hopefully, will share another version of pitha on my place. xoxo.

  2. Hi Roy,
    I bumped into your lovely blog and stunning pictures. Glad to found out that you are from Odihsa. I am also from that beautiful part of the world.
    I love your kakera pitha and the style of presentation.

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