Semolina Kakara

Semolina Kakara Recipe - Delicious Vegetarian Dish from India

Region / culture: India | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 10 |

Vegetarian diet

Introduction

Semolina Kakara is a popular Indian sweet snack made from semolina, sugar, and spices. It is deep-fried to perfection, resulting in a crispy and delicious treat that is perfect for special occasions or as a tea-time snack.

History

Semolina Kakara has its origins in Indian cuisine, where it is often made during festivals and celebrations. The combination of semolina, sugar, and spices creates a unique flavor profile that is loved by many.

Ingredients

1 kg of semolina (Suji)
0.5 kg of sugar
4 units of powdered cinnamon
0.5 tsp of salt
1 liter of vegetable oil

How to prepare

Boil 2 liters of water in a wide-mouthed pan. Add sugar, salt, cinnamon powder, and 1 tbsp of ghee.
Slowly pour in the semolina while stirring continuously. Cover the pan and reduce the heat.
Cook until the semolina absorbs all the water and reaches a consistency similar to chapati dough. Allow it to cool.
Knead the dough thoroughly to achieve a smooth texture. Shape small balls and roll each one into puris, with a thickness of approximately 3 mm.
Deep fry the puris until they turn golden brown.

Variations

Add chopped nuts or dried fruits to the semolina dough for added texture and flavor.
Replace the sugar with jaggery for a more traditional taste.

Cooking Tips & Tricks

Make sure to stir the semolina continuously while adding it to the boiling water to prevent lumps from forming.

- Allow the semolina dough to cool completely before shaping it into balls to make it easier to work with.

- Fry the puris in hot oil to ensure they cook evenly and become crispy.

Serving Suggestions

Serve Semolina Kakara with a cup of hot tea or coffee for a delicious snack.

Cooking Techniques

Deep-frying is the key cooking technique for making Semolina Kakara to achieve a crispy texture.

Ingredient Substitutions

You can use ghee instead of vegetable oil for frying for a richer flavor.

Make Ahead Tips

You can prepare the semolina dough ahead of time and fry the puris just before serving for a fresh taste.

Presentation Ideas

Serve Semolina Kakara on a platter garnished with powdered sugar or cinnamon for a beautiful presentation.

Pairing Recommendations

Pair Semolina Kakara with a glass of cold milk or a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store Semolina Kakara in an airtight container at room temperature for up to a week. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Semolina Kakara contains approximately 250 calories.

Carbohydrates

Each serving of Semolina Kakara contains approximately 30g of carbohydrates.

Fats

Each serving of Semolina Kakara contains approximately 10g of fats.

Proteins

Each serving of Semolina Kakara contains approximately 5g of proteins.

Vitamins and minerals

Semolina Kakara is not a significant source of vitamins and minerals.

Alergens

Semolina Kakara contains gluten from the semolina, and it is fried in vegetable oil.

Summary

Semolina Kakara is a high-carb and high-fat snack that is best enjoyed in moderation.

Summary

Semolina Kakara is a delightful sweet snack that is easy to make and perfect for any occasion. Enjoy the crispy texture and sweet flavor of this traditional Indian treat.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a fantastic cook, and I always admired her skills in the kitchen. On that particular day, she was busy making a traditional Greek dessert called Semolina Kakara.

As I watched Maria work her magic in the kitchen, I couldn't help but be intrigued by the delicious aroma that filled the room. The sweet scent of cinnamon and honey mixed with the nutty fragrance of toasted semolina was simply irresistible. I was eager to learn how to make this delectable dessert for myself.

Maria noticed my interest and smiled knowingly. "Would you like to learn how to make Semolina Kakara, dear?" she asked, her eyes twinkling with excitement. I eagerly nodded, and Maria began to guide me through the recipe step by step.

The first thing Maria taught me was to toast the semolina in a dry pan until it turned a golden brown color. She explained that toasting the semolina would enhance its nutty flavor and give the dessert a rich, caramelized taste. As I watched the semolina sizzle and pop in the pan, I could already tell that this dessert was going to be something special.

Next, Maria showed me how to make the simple syrup that would be poured over the cooked semolina. She mixed water, sugar, and honey in a saucepan and let it simmer until it formed a thick, sweet syrup. The scent of the simmering syrup wafted through the kitchen, filling the air with a tantalizing sweetness that made my mouth water.

Once the semolina was toasted and the syrup was ready, Maria combined the two together in a large mixing bowl. She stirred the mixture vigorously, making sure that the semolina was evenly coated with the syrup. The combination of the warm semolina and the sweet syrup created a velvety smooth texture that was simply divine.

After the mixture had cooled slightly, Maria poured it into a greased baking dish and smoothed it out with a spatula. She then sprinkled a generous amount of ground cinnamon over the top, adding a final touch of warmth and spice to the dessert. As Maria placed the baking dish in the oven, the anticipation of tasting the finished Semolina Kakara filled me with excitement.

After a short while, the dessert was ready. Maria carefully removed the baking dish from the oven and set it on the counter to cool. The aroma that wafted up from the dish was simply heavenly – a tantalizing blend of toasted semolina, sweet syrup, and fragrant cinnamon that made my mouth water.

As Maria cut a generous slice of the Semolina Kakara and placed it on a plate, I couldn't wait to taste it. The first bite was pure bliss – the creamy, nutty semolina melted in my mouth, while the sweet syrup and cinnamon danced on my taste buds. It was a flavor sensation unlike anything I had ever experienced before.

I couldn't believe how simple yet delicious this dessert was. Maria had truly opened my eyes to the wonders of Semolina Kakara, and I knew that this recipe would become a staple in my own kitchen for years to come.

From that day on, I made Semolina Kakara whenever I wanted to treat myself to a taste of Greece. Each time I made it, I would think back to that warm summer day in Maria's kitchen and smile, grateful for the friendship and the culinary wisdom she had shared with me.

And so, the recipe for Semolina Kakara became a cherished part of my repertoire, a testament to the joy of discovering new flavors and traditions. I would always be grateful to Maria for introducing me to this delightful dessert and for inspiring me to continue exploring the culinary delights of the world.