Belated Ganesh Chaturti wishes to all of you. I wanted to post this recipe yesterday but then I got so held up with the pooja and other preparations, that I could not even go within two meters of my laptop's radius leave alone post anything. Even though today was a busy day, I was determined to make this post and I am glad that I am doing this before going to bed.
This recipe of Kargadubu is from my grand mother. As far as I am concerned, her Kadubus are the best in the world. They have a very light, flaky pastry like consistency. A big hug and thank you to Ajji for passing on this lovely recipe to me. You try making these "melt in the mouth" once and I am sure you will not make kadubus any other way.
Preparation time: 20min+Soaking time
Cooking time: 1hour
Makes- 25-30 Kadubus
For the outer covering:
All purpose flour or Maida- 2cups
Fine semolina or Rawa- 2tbsp
Butter- 1/2stick, melted
For the filling:
Dry coconut- 1/2 cup
Poppy seeds- 1tbsp, lightly roasted
Freshly powdered cardamom powder- 1/2tsp
Oil to deep fry
- First make the filling by mixing all the ingredients for the filling and keep aside.
- For the outer covering, mix the all purpose flour, semolina and salt in a bowl and add the melted butter and mix well.
- Add water gradually and mix to form a thick chapati like dough.
- Allow the dough to stand for at least an hour
- Divide the dough into 20- 25 small balls and keep aside.
- Take a portion of the dough and roll into a small circle of 3" diameter.
- Place 1-1/2 tsp of the filling in the center and seal the edges with milk.
- Press the edges with a fork and keep aside.
- Repeat the process for the remaining dough
- Heat oil in a wok and deep fry 3-4 kadubus at a time till they are golden brown in colour.
- Drain on paper towels and store in airtight containers