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Kadubu Recipe | Fried Kadubu Recipe | Kayi Kadubu Recipe
Kadubu is a traditional sweet from the state of Karnataka and is prepared mainly during Ganesh Chathurthi and offered to Lord Ganesha. Here is a detailed procedure with images and a video.
Kadubu is a traditional sweet that hails from the state of Karnataka. It is generally prepared during Ganesh Chathurthi and offered to Lord Ganesha as a naivedyum. The Karnataka-style kadubu is generally fried and hence we use sooji and maida for the outer covering and a rich coconut filling inside.
Kadubu or somasi, as it is called in Tamil Nadu is also prepared during other festivals and also as a part of the wedding meals.
Here is a traditional Kannadiga recipe on how to make kadubu. So, read the step-by-step procedure with images and also follow the preparation method from the video recipe.
KADUBU VIDEO RECIPE
Recipe By: Kavyashree S
Recipe Type: Sweets
Serves: 8 pieces
-
Sugar - 1 cup
Cardamom - 1
Dry grated coconut - 1 cup
Raisins - 10-15
Split cashew nuts - 10-15
Sooji (fine rava) - 1 medium-sized bowl
Maida - 2 tbsp
Ghee - 4 tbsp
Water - ¾th cup
Oil for frying
Kadubu/gujiya mould
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1. Add sugar into a mixer jar.
2. Add the cardamom and grind it into a fine powder.
3. Transfer the powdered sugar into a bowl to make the filling.
4. Add the dry grated coconut to it and mix well.
5. Further, add raisins and split cashew nuts.
6. Mix again and keep it aside.
7. Meanwhile, add sooji into a mixing bowl.
8. Add maida and ghee and mix well.
9. Add half a cup of water, little by little.
10. Knead it into a soft dough for atleast 2 minutes.
11. Take a small portion of the dough and roll it into a peda between the palms.
12. Use the rolling pin and flatten it into a thin roti.
13. Then grease the kadubu mould with oil.
14. Place the roti in the mould.
15. Add two spoons full of the filling on it.
16. Apply water on all sides of the dough.
17. Close the mould and apply pressure on the sides.
18. Remove the excess dough and add it to the remaining dough.
19. Carefully open and remove the kadubu from the mould.
20. Heat oil in a pan for frying.
21. Add the kadubus one after the other and fry them until they are cooked at the bottom.
22. Then flip them over onto the other side and fry until they turn golden brown.
23. Remove them from the oil and serve warm.
- 1. You can use jaggery instead of sugar.
- 2. You can increase the quantity of maida according to your preference. This means, the quantity of sooji can be reduced accordingly.
- Serving Size - 1 piece
- Calories - 186.5
- Fat - 5.9 g
- Protein - 2 g
- Carbohydrates - 32.2 g
- Sugar - 16.9 g
- Fibre - 1.8 g
STEP BY STEP - HOW TO MAKE KADUBU
1. Add sugar into a mixer jar.
2. Add the cardamom and grind it into a fine powder.
3. Transfer the powdered sugar into a bowl to make the filling.
4. Add the dry grated coconut to it and mix well.
5. Further, add raisins and split cashew nuts.
6. Mix again and keep it aside.
7. Meanwhile, add sooji into a mixing bowl.
8. Add maida and ghee and mix well.
9. Add half a cup of water, little by little.
10. Knead it into a soft dough for atleast 2 minutes.
11. Take a small portion of the dough and roll it into a peda between the palms.
12. Use the rolling pin and flatten it into a thin roti.
13. Then grease the kadubu mould with oil.
14. Place the roti in the mould.
15. Add two spoons full of the filling on it.
16. Apply water on all sides of the dough.
17. Close the mould and apply pressure on the sides.
18. Remove the excess dough and add it to the remaining dough.
19. Carefully open and remove the kadubu from the mould.
20. Heat oil in a pan for frying.
21. Add the kadubus one after the other and fry them until they are cooked at the bottom.
22. Then flip them over onto the other side and fry until they turn golden brown.
23. Remove them from the oil and serve warm.
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