Kadabu are deep fried puran stuffed sweet pastries that are offered to Lord Ganesh as naivedyam in many households in Karnataka. Kadabu were a regular sweet prepared at my parental home in Belgaum and yes they are full of flavour. On the occassion of Ananth Chaturthi I’m posting the recipe of the same.
For the outer covering :
- 1/2 cup wheat flour
- 1/2 cup refined flour/ maida
- 3 tbsp fine(chiroti)rawa/ semolina
- 2 tsp sizzling hot ghee
- A pinch of salt
The outer covering :
- Soak the rava in a little milk and keep aside for 10 minutes. In a mixing bowl combine whole wheat flour, refined flour, semolina mixed in milk and hot ghee or oil and mix well with a spoon.Then rub the mix well with your hand. Next add little water in stages and knead into a smooth but firm dough (the dough should neither be stiff nor soft). Knead well for about 10 minutes. A sign that the dough is kneaded well is when you roll a small ball from the dough it should be smooth and should not show cracks. Cover and set it aside for at least 20 minutes.
To prepare the inner filling (Puran) :
- 1/4th cup bengal gram dal/ chick peas
- 1/4th cup crushed jaggery ( adjust depending on the sweetness of the jaggery)
- 1/2 tsp cardamom powder
- A pinch of nutmeg powder (optional)
METHOD ( to prepare the inner filling)
- Wash the bengal gram dal and soak the bengal gram dal in water for atleast three hours ( this ensures faster cooking of dal and saves fuel too). Rinse the dal again and boil the dal in plenty of water till cooked. Drain the excess water. (This water is called Kat. This water is highly nutritious and it is used to prepare Maharashtrian Katachi amti.)
- Add jaggery to the hot cooked bengal gram dal and cook, stirring continuously to avoid it sticking to the bottom of the pan. The exact consisitency is reached when the mix starts leaving the sides of the vessel and it shows a bit of transparency.
- Remove from heat and let it cool. Add cardamom powder, nutmeg and mix well.
- Knead the dough again very well.Take a small portion of the dough and roll into a ball. Roll into a thin disc/circle of 3” diameter.
- To prepare Kadabu / Crescent shaped sweet deep fried pastry, place about 1 1/2 to 2 tsp of the puran (as much as it fits) on one side of the circle, keeping the edges empty. Moisten the circumference with a little milk and gently fold the upper semicircle over the filling and press down onto the lower semicircle. Gently press the edges and with a fork press gently all over the semicircle. A decorative cutter can also be used. There should be no gap anywhere, if not the filling will come out.
- Deep fry in hot oil, gently slipping in two to three kadabu at a time on low to medium flame till golden brown and crisp. Remove and drain on absorbent paper.
- As per custom when karanji / kadabu are prepared at least one modak should be prepared and vice versa. Modak and karanji go hand in hand. Hence I have fried one modak along with the kadabu.
- Adding a mix of whole wheat flour, all purpose flour and semolina gives crispier karanji/ modak compared to only whole wheat flour.
- The kadabu should be fried immediately if not the outer covering will crack. Cover the kadabu with a moist cloth in case of delay in frying.
- The kadabu should be fried on low to medium flame. DO NOT FRY ON HIGH FLAME ( the inner covering will not get cooked). A little time consuming process,but it’s worth the effort taken.
- I use refined groundnut oil as it has high smoking point and the kadabu come out crispier too.