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Kakara
By : Chandri Bhat
Category : Regional cuisine, Orissa
Time Taken : 15-30 mins
Rating :
Method
  1. Boil water with salt, sugar, cinnamon powder and ghee.
  2. Add semolina and cook stirring till it becomes a thick lump.
  3. Cool and knead till smooth. (like chapathi dough)
  4. Divide into lime size balls and roll out into discs, about 3 mm thick (like pooris)
  5. Deep fry in moderately hot oil till golden brown.
  6. Drain well and serve.

Makes: about 20 kakaras

Ingredients:
semolina - 2 cup
water - 4 cup
sugar - cup
cinnamon powder - tsp
ghee - 2 tsp
oil to deep fry
salt - tsp

Introduction to Orissa Cuisine

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