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         Ganesha comes home


Vakratunda Mahakaya
Suryakoti Samaprabha
Nirvighnam Kuru Mey Deva
Sarva Kaayeshu Sarvada

Gowri Ganesha Habbada ShubhashayagaLu. A very Happy Ganesh Chaturthi to you all. Just like Ganesha is prayed to before praying to any other Hindu God, Ganesha Habba marks the beginning of festive season – Durga Puja, Dussera, Diwali, in India.

For T and I, it was our first major habba. And we wanted to perform the festival proceedings with same sincerity and reverence as we had seen done back home. With constant phone conversations and instructions from Amma, we thankfully gathered all the necessary pooje samagri – list of items – a couple of days in advance. And Thank God for the Bay Area’s ever growing Indian population and stores, we didn’t have trouble finding any items on the list. The only thing pending was sweets. And as you may know, sweets are the most integral part of Indian offerings to Hindu God, and is considered best when it’s home-made.

And there began my endeavor to prepare Kadubu for Ganesha. I found out Kadubu is another name for Gujia in Hindi which is usually prepared as part of Holi/Diwali celebrations. This delightful sweet is made using coconut, jaggery, Khoa, filled inside a maida base and then deep fried. It is similar to the famous Modak except that Modak is steamed and round.

After an eventfully crazy and awesomely busy week in kitchen and devara-mane, I can say that Ganeshotsav was a great success and Kadubu a major hit among friends and colleagues. So, do try out this savory sweet.

Heat Khoa, Jaggery, coconut and dry fruits on low flame

 


Until ingredients melt to form a thick dry filling

 

Make small balls using Maida dough

 

Place fillings on rolled out Maida balls 

 


Press edges firmly to secure the filling

 

  • Preparation Time: 10 min 
  • Cooking Time: 20 – 25  min
  • Recipe Level:  Medium
  • Serves Many
  • Source: Amma
  • Cuisine: Indian
Ingredients:
  • 100 gm of Khoa or solidified milk concentrate
  • 4 – 5 big cubes of Jaggery
  • 100 gm of finely grated Coconut 
  • 10 gm of of Cardamom
  • 10 – 15 gm of sliced/chopped Almonds  
  • 10 gm of Resins
  • 100 gm of Maida or all-purpose flour
  • 3 – 4 tbsp of Oil for dough preparation
  • 1 tbsp of Salt
  • 3+ cups of Oil for deep frying
Method:
  • For filling, add khoa, jaggery and coconut in a pan on low heat until these melt. 
  • Crush the dry fruits in a mortar or use powdered equivalent of cardamom and/or split almonds and resins. Add these to the pan above.
  • Continue to heat the above on lowest flame to ensure the ingredients become an inseparable filling. Switch off the gas and keep aside.
  • For making dough, sieve maida into a large bowl a couple of times to remove any irregularities. Now make a well into the flour and add 3 tbsp of oil and start mixing it. The process of adding Oil to Flour is called Maun. Now use water to kneed maida into a dough. Dough should not be as soft as puri dough or as hard as phulka’s. Just firm enough.
  • Keep aside the dough for 15 – 20 min.
  • Heat 3 cups of oil in a Kadhai to keep it ready for frying.
  • In the meantime, take a large pinch of maida dough, make it round balls.
  • Now roll out the rounded maida into flattened puri shape.
  • Add the filling in the middle of the maida puri. Now close out the round edges, keeping the filling inside such that it looks like a half moon. Pinch the ends to secure the filling. I didn’t have the gujia or kadubu mould so I used fork to give it a pattern.
  • After securing the edges, remove the extra ends if desired. 
  • Repeat the above step for making rest of the pinched maida balls.
  • Deep fry the prepared stuffed half-moon shaped maida puris in the kadhai just enough to turn into golden. Ensure oil is hot enough otherwise Kadubu will retain oil and wouldn’t be crisp
  • Sieve out kadubu from kadhai and remove extra oil by placing on paper towels or napkins.
  • Serve kadubu sweets when cooled to room temperature. Store Kadubu upto a week. Enjoy!

Fry and Serve Kadubu/ Gujia

 

Mad Notes:
  • Heat Filling mix on low flame to ensure that khoa does not burn out.
  • Instead of special Kadubu maker, you may choose to use fork or hands to secure the edges by giving some pattern to the edges.
  • If dough is stiff, use a bit of oil to roll out the dough balls.
  • Remove the extra edges from stuffed maida else edges become unnecessaily long and hard to bite after frying.
  • Before deep frying, ensure oil is hot enough. Test by putting a pinch of dough in the hot oil pan and if it comes up immediately, oil is ready.
  • Optionally you may choose to dust a bit of sugar on kadubu before serving.
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