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)
- 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
- In a bowl, mix all the ingredients listed in the dough; except oil.
- Heat oil and add it to the dough.
- Mix all of them again, make sure the oil is mixed well with the flour.
- Add water and make a dough.
- Keep it aside for an hour.
- 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.
- Fill the coconut filling, fold the edges and seal by applying water and closing them tightly.
- 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.