Kadabu is a festive sweet from Karnataka. Lentil is cooked with jaggery, laced with nuts, desiccated coconut and cardamom powder, filled in thin sheets into crescent shaped and deep fried. These are absolutely tasty and usually made as an offering to Lord Ganesha.
With the Ganesha festival fast approaching, it is time to prepare a wide variety of sweets. Modak and kadabu are usually prepared during this festival. Here is Kadabu recipe for you.Have a great festival and enjoy your time with family.
stuffing ready
For the stuffing :
- Split pigeon peas ( tur dal) 1 cup
- ghee 1/2tsp
- jaggery grated 1 cup
- cardamom powder 1/2 tsp
- camphor a pinch
- desiccated coconut 1/2 cup
- cashew pieces and raisins
For the covering :
- wheat flour 1 1/2 cup
- rice flour 2 tsp
- ghee 1/2 tsp
- water
Other ingredients :
- oil for frying
- flour for dusting
Method :Â
To make the stuffing:Â
Cook split pigeon pea with a little ghee and water in a pressure cooker. Once it iscooked, let the pressure release by itself. Drain the water, from the lentil. Now, you can either cook it directly in a thick bottom pan or smudge it well along with jaggery. I have a handy equipment and I use it.Â
Put the lentil and jaggery together and cook for sometime. When I pass the lentil, I get a thin, smooth consistency of it and I it is boiled. Put desiccated coconut, dry fruits and cardamom powder to it. Once the consistency is moderate, turn off the stove.
To make the dough :Â
In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime.
To make the kadabu:
- Make balls of the stuffing and keep it aside.
- Take a small piece of the dough, roll it into a circle.Â
- Take the stuffing and elongate it between palms. Keep it on one side and slowly cover the other end and seal it. The edges can be trimmed with a curvy knife. I have a mould and I use it. The picture of the mould is given.Â
- Heat oil in a pan.
- Once the oil is warm, slowly immerse two stuffed kadabu into it. Deep fry on both the sides on a moderate heat. Once the brown spots are visible, remove them on a plate with tissue paper.Â
- Repeat for the rest of the dough.Â
Kadabu
Ingredients
Method
- Cook split pigeon pea with a little ghee and water in a pressure cooker. Once it iscooked, let the pressure release by itself. Drain the water, from the lentil. Now, you can either cook it directly in a thick bottom pan or smudge it well along with jaggery. I have a handy equipment and I use it.
- Put the lentil and jaggery together and cook for sometime. When I pass the lentil, I get a thin, smooth consistency of it and I it is boiled. Put desiccated coconut, dry fruits and cardamom powder to it. Once the consistency is moderate, turn off the stove.
- In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime.Â
- Make balls of the stuffing and keep it aside.Take a small piece of the dough, roll it into a circle. Take the stuffing and elongate it between palms. Keep it on one side and slowly cover the other end and seal it. The edges can be trimmed with a curvy knife. I have a mould and I use it. The picture of the mould is given. Heat oil in a pan.Once the oil is warm, slowly immerse two stuffed kadabu into it. Deep fry on both the sides on a moderate heat. Once the brown spots are visible, remove them on a plate with tissue paper. Repeat for the rest of the dough. Â
This is an old post which I have redone with better pictures and text. I am sending this to Foodies_ Redoing Old Post 20, a group which I am part of. Every fortnight, a group of bloggers have decided to work on old posts which need our attention. This was one of the first few posts that I had posted in the beginning.
If you have liked this post, do share it with your family and friends. You can save it for later use on pinterest. If you ever make this sweet dish, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be happy to see and share further.
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Wow!! Yummy sweet!!
Thankyou so much Sundari
Except the use of toor dal as stuffing, it reminded me of gujia. The recipe sounds quite interesting and worth a try.
Kadubu takes me right back to Bangalore and ganeshana Habba, Jayashree ! this is made so well too… perfect to tuck in for afternoon
Thankyou, yes, it is always during Ganesha habba in bengaluru
That is such a traditional and delicious recipe. Filling with toor dal is new to me – will have to try this recipe sometime. Thank you for sharing!!
It looks somewhat like gujiya but the stuffing of the Dal is different. Never heard about the dish filled with lentil stuffing. Such an interesting recipe.
It is famous in South India. Thankyou Lata, hope you try this one.
Glad you liked it Pavani.
How nice… I love the filling with pigeon pea. That will be a very exciting treat for the festivals.
Thankyou Seema
Sweet lentils stuffed Gujiya sounds so good, we use this stuffing in puranpoli. Lovely share Jaya.
Yes, it is used in puranpoli also. Thankyou Jagruti.
Hyderabad makes a similar style sweet treat which they call halwa puri. I’d made it once and its so delicious. Love the stuffing as its the same kind we use for puran poli. A wonderful and different festive recipe.
Kadabu sounds amazing! Though it looks like gujiya but the ingredients are very different. I will definitely try this some time. Love it. Thanks for sharing!
Thankyou Geetanjali.
kadubu is always favorite to us especially during festival time. your recipe looks delicious Jayashri!
Thankyou Uma
Never heard of this. Love this Kadabu with sweet lentil filling. Looks delicious, would love to make this for my kids
Thankyou Renu. It is famous in South India, do give a try.
This totally looks like an gujiya, but made with rice flour and stuffing of the dal sounds so interesting and yummy. Such an delicious recipe.