Karigadabu | Masti Kadubu | Bele Hooranada Kadubu - Karjikai | kajjikayulu | sweet samosa

Preparation Time : 30 Minutes
Cooking Time : 10 Minutes

Ingredients :

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

Recipe video :

Ingredients :

Chana dal 4 cups
Tur dal 1/4 cup
Pounded jaggery 4 1/4 cups
Elahchi 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 up to 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