Kayi Kadabu – Fresh Coconut Kadabu

So many of you had asked for the recipe for Kayi Kadabu during Ganesha Festival. I had not prepared this one in a long long time. However, I had no time in the morning to prepare this version of the Kadabu for the Lord, I did it in the evening. For a recipe visited after many years, it was a super hit and everyone in my family and my Sister’s loved it. They said it tasted better than the Dry Coconut Kadabu. :)

SO, here is what you require for preparing this.

Ingredients for the Coconut Filling:

  • 2 and 1/2 cups freshly grated coconut
  • 2 and 1/2 cups Brown Sugar, or Powdered Jaggery
  • 5 Cardamom
  • 2 tsp Poppy Seeds, Gasgase fried in Ghee (optional)

Method:

  • In a heavy bottomed pan , mix both the Coconut and Jaggery as shown below.

  • Keep stirring the mixture and make sure it doesn’t stick to the bottom and burn.
  • After, 10-15 minutes, the mixture will change its color to dark brown
  • If it is too think, just add 2-3 drops of water.
  • Once it becomes thick, add the ground Cardamom, and Poppy seeds.

Ingredients for the Dough: This is exactly the same dough I used for the Dry Coconut Kadabu.

* 2 cups all purpose flour or maida
* 1/4 cup fine sooji or Rave or Rava
* pinch of salt
* 2 tsp oil

Method:

  1. In a bowl, mix all the ingredients listed in the dough; except oil.
  2. Heat oil and add it to the dough.
  3. Mix all of them again, make sure the oil is mixed well with the flour.
  4. Add water and make a dough.
  5. Keep it aside for an hour.
  6. Now roll the dough into circles, like poori. These pooris should be as thin as possible. Since it is maida flour, it stretches a lot.
  7. Fill the coconut filling, fold the edges and seal by applying water and closing them tightly.
  8. Fry them on medium heat in oil.

P.S: One of the Kadabu wasn’t closed tightly, and so some of the filling mixed with the Oil. I had to trun off the stove, let the oil cool down, strain the oil and continue. So, closing the kadabus tightly is the key to this recipe.

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10 responses to this post.

  1. my grandmother used to make those….i love them…..thanks for sharing with us meera….

    Reply

  2. you have been tagged meera …
    check out my blogpos dated 14th sep. for details

    Reply

  3. Posted by meeraghu on September 15, 2008 at 1:26 pm

    Hi Raaji,
    Thanks for visiting. Let me check what it means?

    Reply

  4. Dont worry thats not importan…..In that case u can tag the persons even if you dont know them but atleast follow their blogs for recipes or atleast tag 2-3 people.. as you want…

    Reply

  5. Posted by meeraghu on September 16, 2008 at 9:16 am

    Hi Raaji,
    Sure. I will give it a try. Thanks so much.

    Reply

  6. Posted by gopal on August 13, 2010 at 1:44 am

    I was looking for the receipe where the kadubu is steamed in a idli cooker. one suggested that for the kadubu rice (powdered ) is used. and to it add some maida, then boil the whole thing and after cooling to mix it like chapati dough. please confirm if it is ok . thanks.

    Reply

  7. Posted by meeraghu on August 13, 2010 at 10:05 am

    Boil water, and once it is boiling switch off the stove. Now add rice flour and beat well so that no lumps are formed and a nice dough is formed. let it cool. Prepare the filling. Now roll the dough, fill the filling and steam.
    Hope this helps.

    Reply

  8. Posted by Archana on September 10, 2010 at 7:22 am

    hi thanks for thatb mouth watering recepie well looking at the pictures my mouth started watering
    happy ganesha habba

    Reply

  9. Posted by Chandrika. on August 30, 2011 at 9:19 pm

    is it possible to bake these kadabus in the oven instead of deep frying it? do i need to change any proportions or add any other ingredient for the dough? thanks so much

    Reply

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