Recipe For Fried Kadubu at Chukki Mane

Kadubu is a traditional sweet that hails from the state of Karnataka. It is generally prepared during Ganesh Chaturthi and offered to Lord Ganesha as a naivedyam. The Karnataka-style kadubu is generally fried and hence we use sooji and maida for the outer covering and a rich coconut or chana dal filling inside.

Ingredients

• All purpose flour/Maida – 1 cup
• Fine rava/semolina or chiroti rava – 1/4 cup
• Chana Dal- 1 cup
• Grated Jaggery – 1 cup
• Cardamom powder/elaichi – 1/4 teaspoon
• Khus khus/roasted poppy seeds – 1 tablespoon (optional)
• Ghee – 1 tablespoon
• Oil for deep frying

For covering:

• In a deep bowl mix together maida, rava, salt and oil with add enough water to form a stiff dough.
• Cover and set aside for about 1/2 an hour.
• Smear with oil and knead the dough until it becomes soft and pliable.

For Hoorna or Puran or Filling

• Soak the chana dal for at least 20-30 minutes.
• Add 4 cups of water and in the pressure cooker cook for 4-5 whistles.
• In a small pan heat the ghee and add the cashew nuts let them brown. Add the raisins and switch off the gas. Set aside.
• In a thick kadhai/wok or the same cooker add the jaggery, the cooked dal and cook together mixing it well.
• Cook until you get a uniform mixture.
• Add the elaichi/cardamom and nutmeg powder. Add the cashew nut and raisins and any ghee if remaining. Mix well and get the mixture off the gas.
• Let the mixture cool completely.
• When making kabadu there is no need to grind the mixture, if you feel like please do grind.
• Make oval flattened balls of cooled hoorna about 1-1/2 inch long and keep covered. I got 12 balls

For Kari kadubu:

• Make 12 small balls from the maida dough.
• Heat the oil in a thick kadhai/wok over medium flame.
• Roll out the maida balls into very thin pooris of about 4-5″ diameter.
• Keep the oval flattened hoorna (filling) mixture on the poori on one side wet the edges slightly with water. Bring the other edge over and stick the two edges.
• Use a wheeled cutter and remove the extra dough.
• Alternatively, take a fork and make the impressions around the corners. An experienced person can also pinch the edges with their fingers and roll them inwards to form a beautiful pattern. (I try).
• Lower the flame under the oil and gently transfer the finished kadubu in the oil. The oil should bubble around the kadubu. Adjust the flame accordingly, with the slotted spoon try and splash the hot oil on all sides. This helps in the kadubu puffing up well and the maida cooks evenly. Fry until golden and crisp.
• Once done drain the kadubu on a paper napkin.
• Serve them hot or at room temperature.
• To eat the kadubu make a hole in the puffed part of the kadubu and pour a big tablespoon of ghee.
• If eaten immediately as they hot they will be crisp later they lose the crispness.