Recipe

Karigadabu Recipe: Crafting this Delectable Sweet at Home

Karigadabu is a famous traditional sweet delicacy from Karnataka. It is famous all over the country in different names. Karigadabu is also called Karanji in major parts of the country prepared by deep frying them and stuffing them with desiccated coconut filling and roasted grams. It is most common in Karnataka during Ganesh Chaturthi.

Recipe By Smitha Kalluraya
Course: Dessert Cusine:South Indian Difficulty:Easy to Moderate

Servings

10 minutes

Preparing Time

30 minutes

Cooking Time

40 minutes

Calories

240 kcal

INGREDIENTS

  1. 1 Cup All Purpose Flour

  2. Handful of Rice Flour

  3. 1/4 Cup Fine Semolina

  4. 1 tbsp ghee/hot oil

  5. Pinch of Salt

  6. 1/4 Cup Milk

  7. 1/2 Cup Dry coconut

  8. Dry Fruits (Pistachios, Almonds, Cashews, Raisins)

  9. 1/3 Cup Roasted gram dal or pottukadalai

  10. 1 tbsp Poppy seeds

  11. 2-3 Cardamom

DIRECTION

  1. <strong>Making The Dough</strong>

    In a big bowl, assemble fine semolina/sooji/rava, rice flour, and all-purpose flour/maida with salt.
    Heat oil or ghee and add it to the mixture taken. When the hot oil/ghee is poured into the mixture, be cautious as it will create bubbles. Mix the mixture well with the help of your hands.
    When the ghee or oil gets mixed up with the entire mixture, then add milk and water to it to make it stiff. Knead the dough until it’s stiff like a poori dough.
    After kneading properly, cover the dough with a wet cloth and leave for 25 minutes.

  2. <strong>Making The Filling</strong>

    Take dry coconut, grate it, and keep aside.
    Take roasted gram, cardamom/elaichi, and sugar in a mixer and grind them until they become a super fine powder.
    Mix the powder prepared with the grated dry coconut.
    Dry fruits are optional. If you have then fry them in oil/ghee and add them to the filling mix.
    Roast dry poppy seeds until they exude their aroma, then add them to the filling mix and mix the whole well.
    Filling for Karigadabu is ready.

  3. <strong>Preparing Karigadabu</strong>

    Knead the dough again to make it pliable and soft. Make lemon-sized balls out of it.
    Then the balls are to be rolled into thin discs like we do for poori. The discs should be as thin as possible to make them turn crispy from the outside.
    Now if you are skilled enough, use your hands or else use karamoldould for preparation. Place tsp of filling inside the disc and give it a semicircular structure.
    Seal the edges by applying water ( you can also use a fork).
    Keep on repeating the same process until you are done with making Karanjis.

  4. <strong>Karigadabu is Ready!</strong>

    It’s time for deep frying them. Place a kadai, put oil, and heat it.
    Drop 3-4 Karanji together. Keep the flame low to medium. With the help slotted spoon, put some hot oil from the sides of the karanji. It will make your Karigadabu puffy.
    Fry all on low to medium flame until they turn golden brown on all sides.
    Transfer the nicely fried Karigadtointo to the kitchen napkin and cut them.
    Once cooled, they can be stored for up to 15-20 days in air-tight containers.

NOTES

    Covering the dough with a wet cloth is important. Hence, do not skip the step.

    The flame should always be from low to medium to prepare crispy Karigadabu.

    The filling can be customized as per the individual’s wish.

Also Read:

Patishapta Pitha Recipe: Step-by-Step Guide

Delicious Thiruvathirai Kali: A Step-by-Step Recipe

Lokendra Deswar

Lokendra, the visionary Editor-in-Chief at Unique News Online, brings over six years of rich experience to the table. With a strong academic background and sharp insights, he covers Finance, Politics, Viral Stories, Sports, and Technology—delivering engaging, well-rounded perspectives that both inform and captivate his audience.

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