Preparation & Cooking time : 60 – 75 mins
Kaduvu or Kadubu (Kannada) or Kajjikaya (Telugu) or Gujia (Hindi) is a traditional festive sweet in Karnataka and Andhra Pradesh. Though cooking Kaduvu looks like an elaborate process, once you know the technique, it is very easy to make this yummy sweet.
There are a lot of variations in the stuffing used for making Kaduvu. I used chana-dal and jaggery, also known as Purnam or Hurna which is considered to be an auspicious offering to God on Festivals and Pooja’s. Kaduvu is also said to be the favorite food of Lord Ganesha. In my family, Kaduvu is a mandatory sweet for Ganesh Chaturthi and Sankranthi.
I have learnt making kaduvus from my mother-in-law. She makes the best kaduvus I have ever eaten. Here’s her recipe !!
Yield: 8-10 No’s
Atta/Maida – 1 cup
Rice Flour – 2 tbsp
Chana dal – 1 cup
Jaggery (powdered/crushed) – 1 cup
Cardamom powder – 1 tsp
Poppy Seeds – 2 tbsp
Oil – (for mixing the dough and frying)
Making the dough:
1. In a bowl add atta, rice flour, 2-3 tbsp of oil, water as required and mix into a tight dough. The dough should be a little harder than chapathi dough. Put a lid and set aside for 30 mins.
Making the stuffing (purnam/ hurna):
1. Wash the chana dal and pressure cook for 1-2 whistles. Drain all the water and set aside.
2. Once the dal cools down, grind the dal and jaggery along with cardamom into a thick paste. Add 1-2 tsp of water while grinding only if the stuffing looks too thick. Be very cautious while adding water as excess water would make the stuffing to flow and the Kaduvu would not be crispy.
3. Divide the stuffing into small lemon size balls and set aside.
1. Divide the dough into small lemon size balls. Roll each ball into thin circular puri.
2. Sprinkle poppy seeds on one side of the puri and press again with the rolling pin. Flip over so that the poppy seeds side is facing down.
3. Place one lemon size stuffing at the centre. Wet your finger and apply a layer of water along the edge of the puri and fold it to half by bringing the opposite ends together forming a semi-circular shaped Kaduvu. Press the ends together and fold neatly to form a nice design along the edges.
(Alternatively, you can use a Kaduvu mould that is available in the market)
4. Once all the kaduvus are ready, heat 2-3 cups of oil in a pan (it should be enough to dip one whole kaduvu). Drop 3-4 kaduvus into the oil and fry on medium heat till they turn light golden brown on all sides. Continue and fry all the kaduvus.
5. Pour a dollop of ghee on top and serve!!!
1. Ensure the ends of the kaduvu are neatly closed; else the stuffing would come out while frying, causing the oil to sputter.
2. Always fry the kaduvus on medium heat.
3. For crispier kaduvus, use maida dough instead of atta.
4. Kaduvus can be refrigerated in an airtight container for 8-10 days.
5. If you are intolerant to chana-dal, use toor dal instead.