Karigadabu (fried sweet dumplings) step-by-step recipe with photos.
About this recipe
Karigadabu is deep-fried sweet dumplings with a sweet filling. It is a mandatory food during Ganesha Chaturthi. There are two types of filling that go in them – one is hoorna (chana dal, jaggery, and coconut) and the other one is dried coconut. I have shared the recipe with coconut filling earlier, which is called karjikayi. In this recipe, I am using hoorna as the filling. The hoorna stuffing is prepared the same way it is prepared for holige. You can find the fail-proof recipe for holige here.
Traditionally, these fried sweet dumplings are served with ghee. A small dent is created in the center of the kadubu and ghee is poured into it. Make this for your next celebration and enjoy.
Karigadabu step by step instructions
In a large bowl, mix together flour, semolina, and ghee. Slowly add water and knead into a slightly stiff dough. Let the dough rest (steps 1,2).
Wash the chana dal and soak for 1 hour (step 3).
Boil it and grind it along with coconut to make a smooth paste (step 4).
Add jaggery and cook them together (step 5).
Cook the hoorna until all the moisture dries out and it comes together. Add cardamom powder and mix well (step 6).
Cool the hoorna completely (step 7).
Once the dough is rested, pinch out a lemon-sized ball and roll it into a thin disc. Cut into small discs using a cookie-cutter or a sharp lid (step 8).
Put in 1-2 tablespoon of hoorna. Apply water to the edges, bring the ends together and seal it completely (steps 9,10).
Fry the kadabu in batches on medium-low flame until golden (steps 11,12).
Recipe card
Kadubu
Ingredients
FOR THE DOUGH:
- 1 cup plain flour (maida)
- 2 tablespoon semolina fine (suji/rava)
- 1-2 tablespoon ghee
- Oil for frying the kadabu
FOR THE STUFFING:
- 1 cup Bengal gram (chana dal)
- ¾ cup jaggery grated
- ¼ cup coconut grated
- 1 teaspoon cardamom powder
Instructions
TO MAKE THE DOUGH:
- In a large bowl, mix together flour, semolina and ghee
- Combine them well with fingers. A good indication to know if the outer cover will be crunchy and crisp is that when you take some flour in your hand, it should hold together
- Slowly add water and knead into a slightly stiff dough
- Cover with a moist kitchen towel and set aside for 30 minutes
TO MAKE THE STUFFING:
- Wash the chana dal and soak for 1 hour. Rinse it thoroughly, add fresh water and boil until the lentil is completely cooked, but not mushy
- Strain the dal and completely remove the water. You may use the water to make holige saaru
- Transfer the cooked lentil and coconut into a food processor or mixer and grind to form a paste
- Now in a thick bottom pan, add the paste and jaggery and cook on medium heat stirring in between
- Cook the hoorna until all the moisture dries out and it comes together as a mass. Add cardamom powder and mix well
- Cool the hoorna completely
TO MAKE THE KADABU:
- Once the dough is rested, pinch out lemon-sized ball. Roll it into a thin disc
- Cut into small discs using a cookie-cutter or a sharp lid
- Put in 1-2 tablespoon of hoorna. Apply water to the edges, bring the ends together and seal it completely
- Repeat with rest of the dough
- Heat oil in a frying pan
- Fry the kadubu in batches on medium-low flame until golden
- Serve kadubu with ghee
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