Karigadubu (Fried Sweet Dumplings)

 It is that time of the year when we make the most sweet items . Shravana Maasa , the first of the four Chaturmasa is considered very auspicious and we perform Pooja to the  Dieties with all our devotion and excitement.

Karigadubu means fried kadubu ( sweet dumplings made with Chana dal and Jaggery stuffed in Wheat flour dough and deep fried) . It is a mandatory sweet to make on special occasions like Varamahalakshmi Vratam, Shravan Shukravara Pooja, Shravan Gauri pooja. 

Ingredients: 

For the stuffing:( Hoorana)

Chana Dal 1 cup

Toor dal 1/2 cup

Jaggery 3/4 -1 cup

Cardamom powder 

Camphor powder a small pinch

For the dough:

Wheat flour 1 cup

Oil 1 tbsp

Sugar 1 tsp

Salt a pinch

For Sathi :

Rice flour 2 tbsp

Ghee 1 tbsp

For Frying:

Oil 

INSTRUCTION:

1 Thoroughly wash Chana Dal and Toor dal 3 times and add enough water to that bowl to let the dals soak for 2-3 hours. This will help the dals to cook easily.

2.For the Dough :

👉🏻Take rice flour and ghee in a mixing bowl and keep rubbing this mixture with your hands until it turns creamy and mixes up together for half a minute. 

👉🏻To this , add Whole-wheat flour, a pinch a salt, oil, and sugar and mix everything well.

 👉🏻Add water little by little and make a medium soft dough ( not too soft) . 

👉🏻Knead well for 4-5 mins and keep aside covered.

3.Now Pressure cook Dals with double the water for 3-4 whistles and turning on sim for 5 mins. Let the pressure release naturally.

4. Using a Siever, Drain out all the water in another container which you can use it to make Kattina Saaru. There should not be any water in cooked dals . 

5. Now transfer this dal into a Heavy bottom vessel , on the flame and add jaggery . Keep stirring and let the jaggery melt with Cooked Chana- tur dal. Add Cardamom powder and a small pinch of camphor .

6. On low flame keep  stirring this mixture until it starts boiling and slowly starts thickening. Make sure it doesn’t burn .

Mom Pro Tip 👉🏻 If the mixture doesn’t thicken and remains moist after cooking on low flame, and you don’t have a lot of time then add 2-3 tbsp Puthani Pudi ( Bengal gram ground into a fine powder) and keep stirring. Magic happens when it starts getting thick and a perfect consistency of Hoorana. ) 

7. You can also let the Hoorana cool down which will almost give that consistency if you have a lot of time. 

8. Once the Hoorana is cooled down and ready with a perfect thick consistency, Keep it aside.

9. Take a small size ball from the dough and roll into a small puri , take a similar size Hoorana in your hands and place it in the center of the puri in oven shape. 

10. Fold one end to another and lock from all the sides with a slight pressure. Now make a design by pinching one edge and twist folding continuously until you reach the other end. This gives a beautiful design and locks the kadubu. 

11. Continue making them with the remaining dough and Hoorna.  Keep them  aside .

12. To fry, add oil in a kadai, and heat on low flame. 

13. Once the oil turns hot, Add the prepared kadubus into the oil .

14. On low flame deep fry these Kadubus slowly so they are fried well and turn crispy without getting a dark colour. 

15. Keep turning and let both the sides fry evenly. Once you start seeing a golden colour on the kadubus, it’s time to take out and transfer to a plate. 

16. Continue frying all the prepared kadubus and enjoy these delicious crispy kadubus with Ghee along with other Festive dishes that you make for the Festivals😊

I hope I have explained everything neatly. If you have any doubt please comment down and I will try to solve your doubt. 

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Thank you all and see you in my next blog!