Saturday, 13 April 2019

Karigadubu - Masti Kadubu - Bele Hooranada Kadubu


Preparation Time : 30 Minutes
Cooking Time       : 10 Minutes

Ingredients :
Chana dal              4 cups
  • Tur dal                      1/4 cup
  • Pounded jaggery    4 1/4 cups
  • Elaichi powder        1 tablespoon
  • Atta                           4 cups
  • Chiroti rava              1/4 cup
  • Ghee                         2 tablespoon
  • Salt                           1/2 teaspoon
  • Groundnut oil for frying







Ingredients :


  • Chana dal              4 cups
  • Tur dal                      1/4 cup
  • Pounded jaggery    4 1/4 cups
  • Elaichi powder        1 tablespoon
  • Atta                           4 cups
  • Chiroti rava              1/4 cup
  • Ghee                         2 tablespoon
  • Salt                           1/2 teaspoon
  • Groundnut oil for frying






Procedure :


  • Mix the atta with a spoonful of groundnut oil and a pint of salt, knead well and let it rest for 15 minutes.
  • Cook the Chana dal and Tur dal with lots of water upto 5 whistles so that the daals are cooked soft.
  • Once the cooker is cooled down, drain the water from the daals and set aside to prepare hoorana kattu Saaru.
  • In a thick bottomed kadai, heat the ghee.
  • Pour in the jaggery powder, cooked dals and elaichi powder and mix well.
  • Keep stirring the hoorana.
  • As you keep stirring and it gets cooked, the hoorana gets thick.
  • Once it turns fully thick, switch off the gas and let it cool.
  • Once the hoorana is cold, grind it into a fine paste.
  • Make small balls from the hoorana.

  • Roll the atta into small pooris.
  • In the kadubu maker, place a poori, on that a ball of hoorana and press well.
  • Please watch the video to see how it's done.
  • Take out the pressed kadubu and set aside.
  • Press all the kadubus like this.
  • Take care to see that the edges are pressed properly otherwise while frying the hoorana may come out and spoil the oil and also the kadubu will lose its sweetness.
  • Now heat the groundnut oil in a thick bottomed kadai.
  • Once the oil heats up, fry the kadubus on medium heat till golden brown.
  • Enjoy the hot kadubus with dollops of ghee.






PS : When we were young, our grandpa used to advise that we should eat karigadubu "hettuppa", meaning with unmelted desi ghee. This way we can accommodate more ghee!
Till this day I studiously follow his advice!!!


Some people add pieces of dry fruits, coconuts and rock sugar in the horana of Masti Kadubu.
But I personally prefer not to add any of them because I don't like the hard ingredients in the kadubu and spoil the fun of soft, melting in your mouth hoorana!



Check our other delicious sweet recipes here :

Sajjige Holige - Sheera Puran Poli

Kajjaya - Atirasa - Anarasa