Kadabu
Kadabu Ganesha Chaturthi Special
Written by Jayashree
Published on September 8, 2015

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
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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 : 

To make the stuffing: 

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.

To make the dough : 

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. 
  • 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. 

Kadabu
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Kadabu

Kadabu is a festive sweet from Karnataka. Lentil is cooked and mixed with jaggery. It is then filled and fried in crescent-shaped, called as kadabu.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. In the meantime, prepare the dough. It should be firm, cover it with a muslin cloth and keep it aside for sometime. 

  4. 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.  

Kadabu
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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.

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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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21 Comments

  1. Sundari

    Wow!! Yummy sweet!!

    Reply
    • jayashree

      Thankyou so much Sundari

      Reply
      • Shailender Sharma

        Except the use of toor dal as stuffing, it reminded me of gujia. The recipe sounds quite interesting and worth a try.

        Reply
  2. sizzlingtastebuds

    Kadubu takes me right back to Bangalore and ganeshana Habba, Jayashree ! this is made so well too… perfect to tuck in for afternoon

    Reply
    • Jayashree

      Thankyou, yes, it is always during Ganesha habba in bengaluru

      Reply
  3. Pavani

    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!!

    Reply
    • Lata Lala

      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.

      Reply
      • Jayashree

        It is famous in South India. Thankyou Lata, hope you try this one.

        Reply
    • Jayashree

      Glad you liked it Pavani.

      Reply
  4. Seema Doraiswamy Sriram

    How nice… I love the filling with pigeon pea. That will be a very exciting treat for the festivals.

    Reply
    • Jayashree

      Thankyou Seema

      Reply
  5. Jagruti's Cooking Odyssey

    Sweet lentils stuffed Gujiya sounds so good, we use this stuffing in puranpoli. Lovely share Jaya.

    Reply
    • Jayashree

      Yes, it is used in puranpoli also. Thankyou Jagruti.

      Reply
  6. mayurisjikoni

    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.

    Reply
  7. Geetanjali

    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!

    Reply
    • Jayashree

      Thankyou Geetanjali.

      Reply
  8. Uma Raghupathi

    kadubu is always favorite to us especially during festival time. your recipe looks delicious Jayashri!

    Reply
    • Jayashree

      Thankyou Uma

      Reply
  9. Renu Agrawal Dongre

    Never heard of this. Love this Kadabu with sweet lentil filling. Looks delicious, would love to make this for my kids

    Reply
    • Jayashree

      Thankyou Renu. It is famous in South India, do give a try.

      Reply
  10. Jolly

    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.

    Reply

Trackbacks/Pingbacks

  1. Khaja | Kaja | Tapeshwaram Khaja | Madatha Khaja - […] Kadabu […]
  2. Badam Puri | how to make badam puri - Ever Green Dishes - […] Ganesha. You can make badam puri recipe for the festivities. For the Ganesha festival, Modak,   Kadabu and Pancha kajjaya…

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