ಕಡಬು / Kadabu

Though I am not a sweet person, this sweet is my favourite. I made this sweet on the Ganesha Chathurthi day. This is entirely different from modak which usually many people make. This usually takes little time to make but is really worth every second. This can be eaten either by itself or along with plain payasam & ghee.

As both me & my husband likes to eat it like that , I did not prepare payasam.

The inside filling is called Gun powder. I have no idea why they call that, may be it looks like that:-). It taste yummy though..

First to make Gun Powder:

Ingredients:

ಕಲ್ಲೇ ಪಪ್ಪು / Kalle Pappu /- 1 cup

ಬೆಲ್ಲ / Jaggery - 1 cup

ಅಕ್ಕಿ ಅಕ್ಕಿ ಅಕ್ಕಿ /Till - 1Tb spoon

gasagase /ಉಪ್ಪು ಉಪ್ಪು ಸಾಲ್ಟ್

Method:

• Grind dhaliya along with elaichi to a fine powder.
• Fry Till & poppy seeds seperately till golden brown & then grind to fine powder.
• Mix the grind ingredients along with dry coconut & jaggery.
• Mix until there is no lumps of jaggery.

For the outer covering:

Ingredients:

ಅಕ್ಕಿ ಹಿಟ್ಟು /Rice flour - 1 cup

ಉಪ್ಪು /Salt - 1/2 tsp

ನೀರು /Water - 1 cup

ತುಪ್ಪ / Ghee - 1/2 cup

Kadabu mould

Method:

• In a pan allow water to boil, then add little salt & rice flour.
• Cover the lid and let it boil for 5-10 minutes on low flame.
• Mix nicely with a wooden spatula until they all come together.
• Again cover for few minutes until the rice flour is fully cooked.
• Sprinkle the wooden cutting board with little water.
• Remove the rice flour ball & put it on the wooden board.
• Then by dipping your hands in water nicely kneed the ball by removing any lumps available.
• Make a smooth ball after kneeding the rice ball.

Now the filling part:

• Take a hand full of the rice ball.
• Apply little ghee on a board/counter. Place the rice ball & make rounds of poori shape.
• Apply ghee on the Kadabu mould too & place the small rice poori & fill it with a spoon full of Gun Powder.
• Close the mould & press it little bit & remove the extra rice dough that comes out of the mould.
• Open the mould & remove the kadabu.
• Keep applying ghee to the mould, roller & the board so that the rice dough does not stick.
• Yummy Kadabu is ready.

PS: You can steam all the kadabu's in a pressure cooker. But if you have cooked the rice flour properly then there is no need of steaming.

After few hours of making the Kadabu, the gun powder inside becomes like paste. It tastes very nice.Sorry, forgot to take pictures of the Gun Powder. You can preserve the Gun powder and can prepare when ever you want or you can just eat it by itself :-). It is very tempting to eat it like that.