HALWA PANEER FILLED KAKERA

In Odisha we call it POORA DIA KAKERA (exactly no english term of this is there so basically some call it as FRIED SOOJI DUMPLINGS) and basically the filling is prepared using grated coconut and jaggery. But, the twist i gave is instead of coconut filling i used carrot beetroot halwa covered it sweet mashed paneer coating.

HALWA PANEER FILLED KAKERA

 

INGREDIENTS:

FOR KAKERA BASE:

Sooji 2 cups

Water 4 and 1/2 cups

Ghee 2 tbsp

Fennel seeds 1 tbsp

Cardamom powder 1/4 tsp

Dessicated coconut 1/2 cup

Jaggery powder 1 cup or as per sweetness

 

FILLINGS:

1st Filling:

Ghee

Grated carrots 2 cups

Grated beetroot 1 cup

Grated cashews and almonds 1/2 cup

Amul Mithaimate 1 cup

salt as per taste

Cardamom powder 1/2 tsp

Black pepper powder 1/4 tsp

 

2nd Filling:

Grated Paneer 250gm

Amul Mithaimate 1/2 cup

Rose flavour 1/2 tsp

 

EXTRA : Oil for deep frying

 

METHOD:

# First Filling preparation:

1. First warm ghee in a kadhai , add grated carrots, grated beetroot, salt, black pepper powder and fry till they are softened or cooked properly.
2. Now add cardamom powder, amul mithai mate, grated dry fruits and cook till all water is absorbed propoerly. Remove it in a plate and let it cool down.

 

# Second filling preparation

1. In a wide plate take grated paneer, amul mithai mate and rose flavour. Mash it properly using palm end. Mash it till all blends properly making a smooth texture. Keep aside.

 

# KAKERA BASE

1. Pour water in a pan, add cardamom powder, black pepper powder, fennel; seeds, salt, jaggery powder, ghee , dessicated coconut and boil it for 3 to 4 mins in medium flame.
2. Now add raw sooji and stir it well so that all mix up properly. Keep stirring till all water is absorbed properly. Switch off the flame and cover it with a lid for 5 mins. Then remove in a plate and let it slightly cool down.
3. Now wet your hands properly and knead the sooji mixture and prepare a smooth dough.
4. Prepare medium round shape balls out of the dough and keep aside.

 

# FINAL ASSEMBLING PART:

1. First make some small round carrot beetroot halwa balls. Cover it fully using mashed sweet paneer and keep aside.
2. Now take the sooji balls , using wet palm flatten the balls, put halwa paneer fillings and seal it properly. Slightly press the balls for a flat shape. Make sure sooji balls are sealed properly. Do likewise and make more.
3. Finally deep fry the prepared balls using medium hot oil. Remove in a plate garnish with grated dry fruits and serve.