Grate the coconut. Mix with black peeper and one cup jaggery and fry it for 5 minutes.
Divide it into 20 parts.
Take the other cup of jaggery and salt. Add 3 cup water to it. When the water comes to 2/3 boils add the rice and flour to it and cook it for 5 minutes over low flames.
Mash the dough thus prepared nicely. Divide this dough into 20 parts.
Inside each part put the coconut stuffing and shape it.
Heat oil and fry the kakara.
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By Ranjit kumar Behera (on Oct 11, 2011 06:41 PM)
It is a very testy sweet.like bihar thekua,it can keep so many days.i like it.
