19 October, 2015
Karjikayi | Kadubu | Gujiya | 2 Types |
ಕೊಬ್ಬರಿ ಸಕ್ಕರೆ ಕಡುಬು ಮತ್ತು ಕರ್ಜಿಕಾಯಿ | 2 ವಿಧಾನದಲ್ಲಿ |
The Kannada word ‘Kadubu’ translates to ‘Gujiya’. We also make many types of Kadubu. Its actually different kinds of Kadubu for different festivals or functions.
A very simple and tasty sweet which can be made on any festival or special occasions or whenever we crave for a sweet. It is very easy to make with a very few ingredients.
It is a quick recipe compared to the gujiya which contains fresh coconut + jaggery filling, as it doesn’t require any cooking for making the stuffing. The only time consuming factor is soaking of the kneaded dough ie … we need to rest the knead dough for at least 15 to 20 minutes.
This (the stuffing) is the basic version of it, otherwise as such there are many variations in making the stuffing by using roasted Poppy seeds or roasted gram(hurigadale) etc.
Below I have given the recipe for two types of Kadubu/Gujiya. First type is made using only chiroti rava and the second type is made using whole wheat flour & chiroti rava. Please go through both the recipes fully.
TYPE NUMBER – 1
Ingredients : measuring cup used – 250 ml
For the dough :
- Fine semolina (chiroti rave) or Maida (All purpose flour) – 1 cup (I always use chiroti rava)
- Turmeric powder – a fat pinch
- Salt – a pinch
- water to knead the dough
For the stuffing :
- Grated dry coconut – 1 cup
- Powdered sugar – 6 to 8 tbsp
- Chopped dry fruits – 2 to 4 tbsp
- Cardamom powder – 1/4 tsp
PROCEDURE :
- Combine everything under the heading ‘ for the dough’ and knead the dough using required amount of water and keep covered for 1 to 2 hour
- The consistency should be of Poori dough
- Combine the ingredients under the heading ‘ for stuffing’
- Take a portion of the dough and roll into a poori size sheet
- Stuff the coconut mixture and seal the edges very well
- Heat oil and deep fry the Kadubu / Gujiya
TYPE NUMBER – 2
For the dough :
- Whole wheat flour – 1/2 cup
- Chiroti rava/fine quality semolina – 1/2 cup
- Turmeric powder – a fat pinch
- Salt – a fat pinch
- water – to knead the dough
For the stuffing :
- Grated dry coconut 1 cup
- Sugar (cane sugar) – 1/2 cup (I have put cane sugar, you can choose to put any sugar)
- White sesame seeds – 1 tbsp
- Poppy seeds – 1 tbsp
- Roasted bengal gram/hurigadale – 1/4 cup
- Cardamom powder – 1/4 tsp
PROCEDURE :
- Mix together wheat flour, chiroti rava and salt, knead into a stiff dough using required water, cover and set aside
- Mean while, prepare the stuffing
- Dry roast sesame seeds and Poppy seeds separately, let it cool completely. Then in a mixie jar take sugar, roasted bengal gram, cardamom powder, poppy seeds and sesame seeds and grind into powder
- Transfer the ground powder to a bowl, add grated dry coconut , mix well
- Now divide the dough into equal portions, roll each portion into a poori size circle, place 2 tbsp of stuffing, fold and seal the edges properly or you can do so in a kadubu mould, then deep fry one by one in a hot oil
