Thursday, October 14, 2010

Karagadabu



Kadabu is a deep fried sweet that is made during the Ganesha festival. It can have different kinds of fillings to satisfy one's tastes. This is one of the most popular sweets in India and it's taste is divine.


Ingredients:

For the dough:
Maida/All Purpose flour-2 cups
Fine Sooji-2 tbsp
Ghee- 2 tbsp
Water- around 2 cups
Salt- a pinch

For filling:

Coconut grated- 2 cups
Powdered Jaggery-2 cups
Khus-khus- 2 tbsp
Cardomom- 4-5
Cashew nuts(broken)-2 tbsp


Method:

For Dough:
Mix Maida,Fine Sooji,Ghee and a pinch of salt.Add enough water to make a soft dough.Smear the dough with little oil so that it won't become dry.Cover the dough with  a wet cloth.

For Filling:
Roast the poppy seeds.Roast the cashew with a drop of ghee and keep it aside.
In a kadai add coconut gratings,powdered jaggery and keep it on a low flame.Mix well.The jaggery will melt and incorporate nicely with the coconut gratings.Keep on medium flame for 10-15 mins.Now  add cardamom powder,cashews,khus-khus.Mix well.

To make kadabu:
Take a small size dough and roll out like a chapati/roti.Place 1 tbsp of the filling in the center.Apply water/milk to the edges and fold.You can twist the edges with fingertips to form a decorative edge or use the dough press available for making karagadabu.

Heat oil in a kadai over medium heat.Add the kadabu and fry until golden brown.



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