Karigadab
Karigadab is a traditional Karnataka-style sweet dumpling, often enjoyed during festivals and special occasions. These crispy, flaky pastries are typically filled with a sweet mixture of sooji, sugar, and ghee, and are a popular treat in many parts of India. Karigadab is usually served warm, straight from the oil, and is a delightful combination of textures and flavors.
Ingredients
- Sunflower Oil (optional) (whole)
- Wheat Flour (Atta) — 1 cup (whole)
- sugar — 0.25 cup (whole)
- sooji — 0.25 cup (ground)
- Rice Flour (Fine Steamed - South Grade) — 1 cup (ground)
- Ghee — 2 tbsp (whole)
- Chana Dal — 0.5 cup (roasted)
- Cardamom — 2 piece (ground)
Method
- To prepare Karigadabu – Karnataka Style Karanji recipe, heat ghee in a Tadka pan.
- Mix wheat flour, rice flour and semolina in a bowl.
- Pour hot ghee to this flour and semolina mixture evenly.
- Ghee bubbles up the flour where it comes in contact with it, so pour in the ghee slowly.
- Mix with fingers after a minute.
- The mixture will look like bread crumbs.
- This will ensure you get nice flaky pastry once fried.Now add water to knead the pastry dough.
- Let the dough be stiff and not too soft.
- Knead it till the pastry dough is smooth.Cover the pastry dough with a damp cloth and let it rest till the filling is prepared.For the filling, powder fried gram, cardamom, and sugar in a Mixer Grinder.
- To this mixture, add grated coconut and mix well.Now remove the damp cloth off the pastry dough.
- Knead it again for a minute or two, and make small lemon sized balls.Take a ball of pastry dough and roll it into a very thin disk of around 4 inches diameter (around 2mm thick).
- Keep the rest of the dough balls covered in damp cloth while doing this.Now place 1 tablespoon of sweet filling on one-half of the rolled pastry.
- Brush the edges with water, using a pastry brush/finger.
- Fold half of the pastry dough over the sweet filling on the other half to make a semi-circle.
- Press the edges ensuring no gaps are left.Keep the prepared Karanji/Karigadubu on a plate and keep them covered with damp cloth until all the Karigadubus are prepared.
- Otherwise, they will get dry and break.Press the edges with fork to give it a pattern and further secure the edges.
- Repeat this with all the pastry dough balls by filling the sweet filling and securing it within.Heat the oil in a deep Kadai over medium heat.
- Once the oil is hot drop karigadubu one by one and fry them on a medium heat till golden in color.Cool the Karigadabu completely before storing it in an air-tight container.Serve Karigadubu as an evening snack or as a dessert during Karnataka Style Festive meal.
Common questions
- Karigadab ko English mein kya kehte hain?
- करिगादब - कर्नाटक स्टाइल करंजी / गुझिया ko English mein Karigadab likhte hain.
- Ek plate Karigadab mein kitni calories hoti hain?
- 229 kcal per plate.
- Kitna time lagta hai?
- 90 min lagta hai — 40 min taiyari, 50 min pakana.