Since I was busy in Dandiya night preparation in our apartment (Oh! It was fun.), I got delayed in posting this lovely recipe. It's a typical sweet dish of Karnataka. Me & my father love this like anything. There are two varieties steamed Kadabu ( kucchida kadabu) & fried Kadabu. Whenever I see this dish, I totally forget about my so called Diet Plans ;-)
Chana Daal - 500 Gms
Sugar - 500 Gms
Cardamom Powder - 1 table spoon
Nutmeg powder (jayphal pud) - 1 Tea spoon
Salt - 1 Pinch
For Cover
Whole wheat Flour - 1 cups.
Fine semolina - 1/2 cup
Hot Oil -3-4 teaspoon
Salt - 1/8 tea spoon
Oil for deep fry.
Procedure
Wash chana daal neatly. Pressure cook it with water upto 3-4 whistles. Let the pressure of cooker get release. Drain the water on top of the dal into another vessel. It is called 'kat' in Marathi . It is used in a "Katachi aamti", It is a special daal which served with Puran Poli. . Now take daal in a thick bottom pan and add sugar into it. Stir continuously on low flame.
When the spatula stands straight in it, take of from the flame. Now grind this very finely in Puran yantra or siever as shown below. This is a very easy method to make the stuffing smooth.
Ingredients
For stuffing (HURNA)
Chana Daal - 500 Gms
Sugar - 500 Gms
Cardamom Powder - 1 table spoon
Nutmeg powder (jayphal pud) - 1 Tea spoon
Salt - 1 Pinch
For Cover
Whole wheat Flour - 1 cups.
Fine semolina - 1/2 cup
Hot Oil -3-4 teaspoon
Salt - 1/8 tea spoon
Oil for deep fry.
Procedure
Wash chana daal neatly. Pressure cook it with water upto 3-4 whistles. Let the pressure of cooker get release. Drain the water on top of the dal into another vessel. It is called 'kat' in Marathi . It is used in a "Katachi aamti", It is a special daal which served with Puran Poli. . Now take daal in a thick bottom pan and add sugar into it. Stir continuously on low flame.
When the spatula stands straight in it, take of from the flame. Now grind this very finely in Puran yantra or siever as shown below. This is a very easy method to make the stuffing smooth.
Now add Cardamom Powder and Nutmeg powder and mix wel. When you started cooking daal, mean while knead the flour for the cover with given ingredients. The dough should be hard. Keep it aside. When the stuffing (HURNA) cool down shift it to a bowl. Make small lemon size ball of dough. Roll it like puri. Place 2-3 teaspoons of stuffing at the center of the Puri. Now fold the puri and close the edges so that it will get half circle shape. Tightly seal the edges.(otherwise stuffing will come out while frying) You can twist edges as shown in pictures to close it properly and it also looks nice. Make all kadabus with same procedure. Cover it with damp cloth. Deep fry it on a low flame till it becomes slightly brown. Serve with hot ghee on top.
6 comments:
This is similar to Gujiya with a different filling .....awesome I can feel the aroma of chana daal cooking with sugar......learnt something new.....Bookmarked.
Kadabu looks super delicious..
I guess those are worth forgetting all the diet plans.
This is yum ...looks delicious ..hope you are having great time
even we make dis but wid minor changes..love it
looks so delicious, its just like karanji except for the filling.
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