Traditional Karigadabu: A Delectable Indian Dessert Recipe

Ingredients

  • 2 cups of All Purpose Flour (Maida)
  • 1 cup of Semolina (Rava/Sooji)
  • 1 cup of Sugar
  • 1/2 cup of Ghee (Clarified Butter)
  • 1/2 cup of Water
  • 1 cup of Dried Coconut (Desiccated)
  • 1/2 cup of Poppy Seeds (Khus Khus)
  • 1/2 cup of Sesame Seeds
  • 1/2 teaspoon of Cardamom Powder
  • Oil for deep frying

Steps and instructions

  1. In a mixing bowl, combine the all purpose flour and semolina. Add ghee to this mixture and mix well until it attains a breadcrumb-like consistency.
  2. Add water slowly and knead it into a firm dough. Cover the dough and let it rest for about 20 minutes.
  3. In a separate pan, dry roast the sesame seeds and poppy seeds until they turn golden brown. Allow them to cool.
  4. In a blender, blend the roasted seeds, dried coconut, sugar, and cardamom powder into a coarse powder. This forms the filling for the Karigadabu.
  5. Divide the dough into small equal parts and roll them into circles of about 3-4 inches in diameter.
  6. Place a spoonful of the filling on one half of the rolled dough. Moisten the edges of the dough with water, fold it into a semi-circle and press the edges to seal it. You can also use a fork to create a pattern on the edges.
  7. Repeat the process with the remaining dough and filling.
  8. Heat oil in a deep frying pan. Once the oil is hot, reduce the flame to medium and drop the prepared Karigadabus into the oil. Fry them until they turn golden brown on both sides.
  9. Drain them on a paper towel to remove excess oil.
  10. The Karigadabus are ready to be served. Enjoy this traditional sweet dish during festivals or as a dessert.

Tools for making

  • Mixing Bowl - A large bowl to mix the dough and other ingredients.
  • Rolling Pin - A long cylindrical tool used to roll out the dough into circles.
  • Pan - A separate pan to dry roast the sesame seeds and poppy seeds.
  • Blender - A kitchen appliance used to blend the roasted seeds, dried coconut, sugar, and cardamom powder into a coarse powder.
  • Deep Frying Pan - A pan with high sides to hold the oil for deep frying the Karigadabus.
  • Paper Towel - An absorbent towel to drain excess oil from the fried Karigadabus.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier crust.
  • Replace the semolina with rice flour for a gluten-free version.
  • Add crushed nuts like almonds or cashews to the filling for extra texture and flavor.
  • Experiment with different sweeteners like jaggery or brown sugar instead of white sugar.
  • Add a pinch of saffron strands to the filling for a fragrant twist.
  • For a savory version, skip the sugar and cardamom powder in the filling and instead use a mixture of spices like cumin, coriander, and black pepper.
  • Incorporate mashed bananas or grated carrots into the dough for a fruity or vegetable twist.
  • Make mini Karigadabus by rolling the dough into smaller circles and reducing the amount of filling.
  • Instead of deep-frying, try baking the Karigadabus in the oven for a healthier alternative.
  • For a vegan option, replace ghee with coconut oil or any other vegetable oil.

Recipe overview

Karigadabu is a traditional South Indian sweet dish that is often prepared during festivals. This delicious dessert is a deep-fried pastry filled with a sweet mixture of roasted seeds, dried coconut, sugar, and fragrant cardamom. This recipe will guide you through the process of making the dough, preparing the filling, shaping the Karigadabus, and frying them to perfection. The result is a batch of golden, crispy pastries filled with a delightfully sweet and aromatic filling that you will absolutely love. Enjoy making and sharing this special treat with your loved ones.

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour?
    Yes, you can substitute all-purpose flour with whole wheat flour, but it may alter the texture and taste of the Karigadabu.
  2. Can I use jaggery instead of sugar?
    Yes, you can replace sugar with jaggery for a healthier alternative. However, the taste and color of the Karigadabu will differ.
  3. How do I store Karigadabu?
    Store the cooled Karigadabu in an airtight container at room temperature. They can stay fresh for up to a week.
  4. Can I bake Karigadabu instead of deep frying?
    Karigadabu is traditionally deep-fried for the desired taste and texture. Baking may result in a different outcome.
  5. What other fillings can I use?
    While the traditional filling consists of coconut, poppy seeds, and sugar, you can experiment with other fillings like jaggery and dry fruit mixtures.
  6. Can I make the dough in advance?
    Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Allow it to come to room temperature before rolling and shaping the Karigadabu.

Serving dishes and utensils

  • Mixing Bowl - A bowl for combining the flour, semolina, and ghee.
  • Blender - Used to blend the roasted seeds, dried coconut, sugar, and cardamom powder into a coarse powder for the filling.
  • Rolling Pin - To roll the dough into circles.
  • Frying Pan - For deep frying the Karigadabu.
  • Fork - Optional, can be used to create a pattern on the edges of the Karigadabu.
  • Paper Towel - To drain excess oil from the fried Karigadabu.

Origin stories

Karigadabu, also known as Kajjikayalu, is a traditional Indian sweet that hails from the southern regions of India, specifically Karnataka and Andhra Pradesh. It's a festive delicacy, often prepared during the auspicious occasion of Ganesh Chaturthi as an offering to Lord Ganesha, the elephant-headed deity known to have a fondness for sweets. This delightful pastry is stuffed with a sweet filling of sugar, dried coconut, sesame seeds and cardamom, a combination that offers a perfect blend of sweetness and crunch. Its name 'Karigadabu' translates to 'elephant's ear' in Kannada language, owing to its peculiar semi-circular shape that slightly resembles an elephant's ear. Such is the charm of this regional sweetmeat, it has found its variations in different parts of India, all tied together by the universal language of sweetness.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.