Suji Kakara Pitha is a traditional sweet from Odisha that can be best described as deep-fried semolina balls stuffed with coconut.
Boil 1 cup water with 1/2 tsp salt, 1 tsp ghee, and 3 tbsp sugar till the sugar has dissolved..
Turn the heat to low and slowly add rava to the water while mixing all the time to avoid lumps.
Cook the mix cook on medium flame while stirring all the time till it starts to come together as a ball.
Remove the dough into a large plate and let it cool.
After the dough has cooled, grease your palm with ghee and knead the dough well till it is smooth.
In a heavy bottomed kadhai, over medium flame, cook the grated coconut and sugar together till the sugar melts.
Turn off the heat.
Add cardamom and pepper powder, and mix well.
Transfer into a plate and the stuffing cool.
Set aside a 1/2" ball of covering dough. We will use this to test the heat of the oil.
Divide the dough for the covering and the stuffing into eight portions.
Roll each portion of stuffing and covering into a ball.
Take one portion of the dough for covering and press int into a disc about 3" in diameter.
Place one portion of the stuffing in the middle and fold the edges of the covering over it and seal it.
Roll this into a ball and flatten it slightly into a disc. Ensure there are no cracks in the outer cover.
Repeat the process to shape all Kakara Pithas.
In a small kadhai, over medium flame, heat the oil. To test the heat of the oil, drop a pinch of the covering dough we set aside. It should sizzle actively in the oil.
When the oil is hot enough, gently slide one or two pithas into it and let them fry for about 2 minutes. Do not flip them over immediately.
After 2 minutes, gently flip the pithas.
Continue to fry while flipping the pitha at regular intervals till they are golden brown.
Remove from the oil and drain all oil from the pitha.
Repeat the process to fry all pithas.