Fried Sweet Dumplings (Kadubu)

Fried sweet dumplings (kadubu) step-by-step recipe with photos.

Kadubu is deep-fried sweet dumplings with a sweet filling. It is a mandatory food during Ganesha Chaturthi. There are two types of filling that goes 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. 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 (kadubu) 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.

Fried sweet dumpling (kadubu) step-by-step recipe with photos

1. In a large bowl, mix together flour, semolina and ghee

2. Slowly add water and knead into a slightly stiff dough. Let the dough rest

3. Wash the chana dal and soak for 1 hour

4. Boil it and grind along with coconut to make a smooth paste

5. Add jaggery and cook them together

6. Cook the hoorna until all the moisture dries out and it comes together as a mass. Add cardamom powder and mix well

7. Cool the hoorna completely

8. 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

9. Put in 1-2 tbsp of hoorna

10. Apply water to the edges, bring the ends together and seal it completely

11. Fry the kadabu in batches on medium-low flame until golden

Kadubu

Shilpa

Kadubu is deep fried sweet dumplings with a dried coconut filling. It is a mandatory food during Ganesha Chaturthi.

5 from 1 vote

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Course Dessert

Cuisine Indian, Karnataka

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Ingredients

  

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FOR THE DOUGH:

• 1 cup plain flour (maida)
• 2 tbsp semolina fine (suji/rava)
• 1-2 tbsp ghee
• Oil for frying the kadabu

FOR THE STUFFING:

• 1 cup Bengal gram (chana dal)
• ¾ cup jaggery grated
• ¼ cup coconut grated
• 1 tsp 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 tbsp 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

Nutrition Facts

Kadubu

Amount Per Serving

Calories 102 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 4mg0%

Potassium 84mg2%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 8g9%

Protein 2g4%

Vitamin A 28IU1%

Vitamin C 1mg1%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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