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Kadbu
Kadbu (sweet puffs with the filling of jaggery and dal)

yields approx. 22 puffs.

Ingredients

For the cover

  • 1 1/2 cups wheat flour,
  • 1/2 cup all purpose flour,
  • 1/4 cup clarified butter/ghee, heated,
  • salt, a pinch.

For the stuffing:

  • 2 cups split bengal gram, (chana dal),
  • 1 cup jaggery,
  • 1 cup sugar (a little over 1 cup if sugar or jaggery is less sweet),
  • some pistachios, almonds crushed finely,
  • 2 tsp ground cardamom,
  • some strands of saffron dissolved in warm milk (optional).
  • 2 tbsp raisins.


Method

To make the stuffing:
  1. Rinse bengal gram thoroughly and pressure cook with lots of water till soft but not mushy.
  2. Remove dal and drain the water completely.
  3. In a nonstick or thick bottomed pan, combine dal, jaggery, sugar and keep stirring over low-medium heat. The mixture becomes thin first because of the addition of sugar and gradually thickens. This takes approx 25 minutes.
  4. To check if the stuffing is ready: Insert a spatula in the middle of the mixture. The mixture is ready only if it has thickened enough to hold the spatula upright. Turn off the heat at this stage.
  5. Add nuts, cardamom powder, saffron and raisins and mix well. Let cool while you work on the dough for the cover.
To make the cover:
  1. Combine the flours and salt. Add hot oil and mix with a fork. Make a well in the center. Add lukewarm water, a little over 3/4 cup, to make a dough stiffer than chapati dough.
  2. After an hour, knead the dough well and divide it into equal sized balls.
  3. Roll out each ball into a 4 inch dia circle. Apply some oil for easier rolling. Spoon a little bit of filling onto one half of the ball, leaving the border all around. Brush the edge with water, fold it over to enclose the filling such that it forms a half-moon shape.. Press and seal the edge all the way round. Make sure that no air bubbles remain inside. Now trim off the excess part of the edge. Decorate the edge by crimping with a fork.
  4. Heat enough oil/ghee in a kadai. Once heated enough, turn the heat to low and fry puffs in batches of 2 until golden brown and crisp.
  5. Serve hot or cold with ghee.
  6. Refrigerate leftover puffs. Before serving, reheat them in the oven on 350° F/180° C for 5-7 minutes, so they regain crispness.


1) For a little twist, add khoya, milk powder and/or fresh coconut into the filling.

2) Nuts may cause cracks in the puffs. So you may avoid using nuts or crush them finely before adding.

3) All purpose flour makes the puffs more crispy, however you can use only wheat flour.