Kadubu is a traditional festival dish steamed dumplings which makes a very healthy snack . They are made on festive occasions, to be precise on Ganesha Chaturthi in my house. It is believed that, Kadubu is one of the favorite food of Lord Ganesha. Ganesh chaturthi is a very big festival for us and also it is the most favorite for one all, The menu for this festival is almost fixed every year we make different types of kadubu to offer God Ganesha especially Hurigadale kadubu , sweet dumpling prepared by filling roasted gram, grated copra, jaggery, and other ingredients.

Preparation time – 15 min

Cooking time – 30 min

Serves – 5

Ingredients – 

For stuffing –

Roasted gram – 2 cup

Dry copra – 1 cup grated

Jaggery – 1 cup grated

Poppy seeds – 1 tbs

Cardamom – 4 no’s

Procedure to prepare or to make stuffing for Kadubu – 

Dry roast poppy seeds in a low flame to light brown in colour.

Add roasted gram, roasted poppy seeds and cardamom  in a mixer jar and run the mixer to make a fine powder and keep ready

Combine all other in a bowl and set aside.

Ingredients to prepare kadubu – 

Rice flour – 500 gm

Salt – 1 pinch

Ghee – 1 tbs

All purpose flour – 1 tbs

Procedure to prepare or to make kadubu –

Boil 1 liter of water in a vessel. Add a pinch of salt and ghee,when it begins to boil, add rice flour and maida when water is boiling.

Allow the flour to boil with water for next 5 min in a low flame. Mix the flour with water using a wooden spatula. Cover the vessel and let it stand for few mins/or till it is manageable to knead.

No lumps should be seen. Divide the dough into equal portions. Each portion should be of medium sized lemon.

Place it on left palm make a hole in a center and go on pressing gently to a cup shape

So that stuffing can be filled, Take a spoon full of prepared stuffing  in the center of the prepared cup.

Seal the edges.

Arrange prepared kadubu so that it doesn’t touch /stick each other. Steam them in a steamer for 5-6 min.

After steaming them for 5 min remove gently with a spoon and set aside.

Hurigadale kadubu is ready. This dish is always served with kayi halu coconut milk prepare by adding jaggery and cardamom powder.