Tuesday, September 1, 2020

Kargadubu- A ganesh Chathurthi Special


Wish you all a very happy Ganesh Chathurti!!

Today I bring to you a dish that is absolutely quintessential for Ganesh chathurti. Karida kadubu or Kargadubu is a mandatory dish that is made as an offering for Lord Ganesha.

The Kargadubu is nothing but a pastry like dough that is stuffed with Sugar and dry coconut mixture. This dish involves some very basic ingredients. But the taste is just heavenly. These kadubus are most definitely food of the Gods.

This recipe is one of those hand me downs from my Grandmother and this recipe never fails me. Each time my kaddunus turn out just perfect. These kadubus have a very light pastry like, melt in your mouth consistency. Give this recipe a try and I am sure you will not have kadubus any other way

Kargadubu recipe: 
Preparation time: 20min+Soaking time
Cooking time: 1hour
Makes- Approximately 30 Kadubus

For the outer covering:
All purpose flour or Maida- 3cups or 750ml
Fine semolina or Rawa- 3tbsp, roasted
Salt- 1/4tsp
Ghee - 3tbsp, melted
For the filling:
Dry coconut- 1- 1/2 cup
Sugar- 1cup
Poppy seeds- 2tbsp, lightly roasted
Freshly powdered cardamom powder- 1/2tsp
Other ingredients:
Milk- 2tsp
Oil to deep fry


For the outer covering:

  • In a large mixing bowl, mix the All purpose flour, roasted semolina and salt and mix.
  • Add the hot, melted ghee and mix. Add water gradually and mix well to form a stiff dough and keep aside.
For the stuffing mixture:
  • Dry roast the poppy seeds and blend into a fine powder and keep aside.
  • Mix the grated dry coconut, sugar and cardamom powder and pulse in  a blender till well combined.
  • Add the ground poppy seed to the sugar-coconut mixture and mix well.
To proceed:
  • Divide the dough mixture into thirty equal portions and keep aside.
  • Take one portion of the dough and roll it into a circle of 3" in diameter.
  • Place a table spoon of the stuffing mixture in the middle and brush the edges with raw milk.
  • Carefully fold the circle to form a semi circle and Seal the edges in such  a way that the filling secured when frying. A gujiya mould can be used for this purpose.
  • Repeat the process with the rest of the dough balls and the stuffing mixture.
  • Heat oil in a wok and deep fry the kadubus three to four numbers at a time till golden brown in color
  • Drain on paper towels and ENJOY!!!
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