16 November, 2021
Kayi hooranada Karigadubu | Gujiya |
ಕಾಯಿ ಹೂರಣದ ಕಡುಬು | ಕರಿಗಡುಬು |
Karigadubu or Kayi hooranada kadubu is one of the traditional festival delicacy from the state of Karnataka. The Kannada word ‘Kadubu’ translates to Gujiya (as called in Hindi). Different types of Kadubu are made for different festivals.
Today I’m going to post the recipe of Karigadubu/Karida Kadubu (deep fried gujiya) being stuffed with fresh coconut jaggery mixture, which is definitely made on Sri Ganesh chaturthi and can also be made for the festival of lights – Deepavali or any kind of special occasions.
I have one more kind of deep fried version of Kadubu/gujiya recipe, you can check the same here – Kobbari sakkare Kadubu
And these are the steamed Kadubu/gujiya recipes – Kuchhida sihi kadubu , Kuchhida khara kadale uddina Kadubu , Kuchhida steamed fresh Peas Kadubu
Ingredients : measuring cup used – 250 ml
For the outer layer :
- Chiroti rave/fine quality semolina – 1&1/2 cup
- Whole wheat flour (fine sieved at home) – 1/3 cup
- Salt – a fat pinch
- Ghee – 1 tsp
- Turmeric powder -1/8 tsp
- Water – to knead the dough
- Oil – to deep fry the Kadubu
For the filling :
- Grated fresh coconut – 4 cups (slightly tightly packed)
- Powdered/grated jaggery – 3 cups (I have put ball shaped jaggery/unde bella)
- White sesame seeds – 2 tbsp
- Poppy seeds/Khus Khus/gasagase – 2 tbsp
- Cardamom powder – 1 tsp
PROCEDURE :
Pre Preparations :
- Take ghee and turmeric powder in a Parath/wide bowl and rub it with your fingers until it turns to buttery texture
- Now add the chiroti rave, wheat flour and salt, mix everything well and knead into a soft stiff dough by adding water little at a time, knead well, cover and set aside
- Dry roast sesame seeds and Poppy seeds separately one by one until it releases nice aroma and set aside, do not burn else it will spoil the taste and aroma of the filling completely
- Take the fresh coconut in the mixie jar and pulse it couple of times to get it even in texture
Preparation :
- Now take the fresh coconut and jaggery in a Pan/Kadai, turn on the heat, and mix well and keep stirring on medium heat
- At first the mixture turns little thin as the jaggery leaves the moisture, Continue stirring until maximum moisture is evaporated
- Now add in the roasted sesame seeds, poppy seeds and cardamom powder, mix and stir continuously until all the moisture is evaporated completely
- To check whether the filling is done or not wet your fingers in cold water and touch the coconut jaggery mixture, if the mixture doesn’t stick your fingers, then the filling is ready
- And also the mixture leaves the edges of the pan and comes as a whole
- Remove from the heat and let it cool completely (you can prepare this filling before hand ie a day or two before the festival) then store in a dry container. You can keep this stuffing for up to 8 to 10 days under normal weather conditions and for almost up to 1 month if refrigerated.
- Make equal portions of the dough to make poori sized discs, roll each one by dusting with the flour (We use rice flour for dusting, as it provides crispiness to the Kadubu)
- Stuff the filling in each rolled disc and tightly press the edges and cover it properly and deep fry in the hot oil
- Offer to God and enjoy with family and friends
Below you can check some recently published posts –
- Dates Inji Puli | dates ginger tangy curry – Video
- No grind fermented Sago Idly| Tapioca Pearls Idly
- Mango avakaya Pickle | Avakayi | Andhra avakaya Pachadi |
- Puliyogare | Puliyogare using green chili |
- Beetroot Pulao | Beetroot cowpeas Pulao |
We can also make baked bread rolls by stuffing them with this fresh coconut jaggery mixture/kaayi hoorana. To make the bread rolls, you can follow the below recipe