How to make kadubu

 

Kadubu is a traditional South Indian (especially Karnataka) delicacy usually made during festivals like Ganesh Chaturthi. They are steamed dumplings filled with sweet coconut-jaggery mixture (similar to modak). There are also savory versions.

Here’s a simple recipe for Sweet Kadubu (Coconut–Jaggery stuffing):

🌿 Ingredients

For the outer dough:

Rice flour – 1 cup

Water – 1 cup

A pinch of salt

1 tsp oil or ghee

For the stuffing:

Fresh grated coconut – 1 cup

Jaggery (powdered) – ¾ cup (adjust to taste)

Cardamom powder – ½ tsp

A few cashews & raisins (optional)

🥣 Preparation

Step 1: Make the filling

1. Heat a pan, add jaggery and a little water.

2. Once the jaggery melts, add grated coconut.

3. Stir well till the mixture thickens and comes together.

4. Add cardamom powder and mix. Let it cool.

Step 2: Prepare the dough

1. Boil 1 cup water with a pinch of salt and 1 tsp oil.

2. Reduce the flame and slowly add rice flour.

3. Stir continuously to avoid lumps.

4. Cover and rest for 5 minutes.

5. Knead into a soft, smooth dough while still warm.

Step 3: Shape the kadubu

1. Grease your hands with oil/ghee.

2. Take a small ball of dough, flatten into a thin circle.

3. Place 1–2 tsp of the coconut-jaggery filling in the center.

4. Fold into a semicircle (like gujiya) and seal the edges firmly.

Step 4: Steam the kadubu

1. Arrange the shaped kadubus on a greased steamer plate.

2. Steam for 10–12 minutes until they turn glossy.

🍽️ Serving

Serve warm with a drizzle of ghee. These kadubus taste divine when fresh and soft.