tala suji kakara pitha

tala kakara pitha is a special dish as it is made on special occasion and festivals. Odisha is the home of many varieties of pithas – aarisa pitha, manda pitha, enduri pitha, chakuli pitha, poda pitha, chitau pitha and many more.

pithas are usually made as offerings to deities during festivals. pithas are filled with ‘pur’/ ‘coconut stuffing’, which is usually a sweet mix of jaggery, grated coconuts, chenna (curd cheese) and spices.


the story behind why we made tala kakara pitha is simple – we had a lot of talas at home, and what better way to eat ripe tala (palmyra). this pitha is really very tasty with the taste of tala and pur (coconut stuffing). but let me remind you, before you try it know that it needs a lot of patience as any worthwhile food do. if you are able to make this, you should feel proud of yourself :)



tala suji kakara pitha

tala suji kakara pitha


    for pitha:
  • ripe tala - 8
  • semolina / suji - 5 to 6 cups
  • oil - for deep fry
  • for pur: / coconut stuffing
  • curd cheese (chenna) - 2 cups (crumbled)
  • jaggery / gud - 1 cup (crumbled)
  • coconut - 1 (grated)
  • black pepper - 1 tsp (crushed)
  • ginger - 1/2 inch (grated)
  • salt - 1 pinch


    for pur / coconut stuffing:
  1. place a kadai on medium flame. once hot, add grated coconut and saute for 2-3 mins.
  2. now add crumbled jaggery and chenna to the kadai and mix well.
  3. the crumbled jaggery slowly melts to form a thick liquid and binds the mixture.
  4. continue to saute for 10 mins.
  5. add crushed black pepper, 1/2 inch grated ginger and a pinch of salt. mix thoroughly.
  6. for pitha:
  7. wash the ripe tala.
  8. remove the skin of the tala and grate to separate the pulp. put this pulp aside.
  9. after the pulp is separated, put the tala in a large container with 5 cups water. wash the tala one by one to separate the remaining pulp.
  10. tie a thin and clean cloth over the mouth of a handi and pour the diluted tala pulp. this will allow the pulpy water to pass and get collected in the handi.
  11. you might need to squeeze the cloth to pass the extra pulp.
  12. heat the tala pulp mixed with water for 30 mins on medium flame. stir occasionally to avoid the pulp from charring.
  13. turn the flame to low. add semolina one cup at a time and mix properly. repeat by adding semolina till the dough is consistent and holds together. make sure that the dough is neither flowing nor very hard. keep the dough aside to cool.
  14. when the dough cools down to room temperature, make small rounds of the dough and fill it with pur / coconut stuffing. raw pithas are now ready.
  15. deep fry these pithas in oil and soak the extra oil with tissue paper.




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