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.