There are several variations of this sweet. Fillings are the most creative part. They can be wet or dry. Shells are usually made from rice flour, all purpose flour, millet flour, ragi flour or a combination of them.
Dumplings are usually steamed, but my mom always kept it dry and served it as is.
Hope you enjoy the video recipe.
- 1/2 cup peanuts
- 1/4 cup poppy seeds/gasgase/khus khus
- 1 Tbsp. dry coconut
- 1 cardamom/elaichi
- 1/2 cup jaggery powder
- 2 cups boiling water
- 1 cup rice flour
- 1 Tbsp. All purpose flour/maida
- 1/4 tsp salt
- 1 tsp ghee
- Dry roast peanuts and poppy seeds until aromatic. Cool and add into coffee grinder or processor.
- Add cardamom and dry coconut. Grind to a coarse powder.
- Pour into a bowl. Mix jaggery powder and set aside.
- In a nonstick saucepan on medium heat, add 2 cups water and bring to a rolling boil.
- Add ghee and salt.
- Pour rice flour and All-purpose flour.
- Using a wooden spoon, gently mix in circles until the dough comes together.
- When the dough comes together, knead the dough with the wooden spoon to get rid of lumps. Once the dough is smooth. Add a spoon of ghee and knead it well. Turn off the heat and let sit, covered for 5 minutes.
- Grease hands with ghee and make tiny balls of dough.
- Place on a greased ziploc bag and sandwich it with another bag. Gently spread it out to form a mini round base.
- Place this shell in your palm and shape it into a cup. Add a spoon of filling and gently seal the edges. You can use a ziploc or banana leaf to help seal the edges.
- Flatten out the edges and twist them like a rope or just leave it as is. It is merely decoration.
- You may now steam them in a steamer for 5-7 minutes or devour right away as the dough is completely cooked.
- Makes about 9-10 kadubus. they taste divine. Enjoy!