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1 cup - plain flour
1 tbsp - oil
2 pinches - salt
Water for kneading
For the Filling:
1 cup -
(washed and soaked for 30 minutes)
1 cup -
3 cups - water
1/2 tsp -
10 to 12 - strands
15 to 20 -
or oil - for deep frying
How to Make Fried Kadabus
For Covering: Sieve flour and salt together, rub in oil.
Add enough water to knead into a soft pliable dough.
Knead well for 5-7 minutes, cover and keep aside.
Put washed dal in a deep vessel, adding 3 cups water.
Bring to a boil, simmer till almost done but not mushy.
Add jaggery, cook further till all water is absorbed.
Add all other ingredients, mix well, till not overly moist, keep aside.
Take a lemon sized portion of dough, make a ball.
Roll into a thin square of 3 inch sides.
Wet edges by running a wet finger along all edges of one side.
Now place a tsp of filling in centre of rolled dough.
Fold one edge over the other, seal moistened edges, securing all openings.
Repeat for few more kadabus.
Heat ghee in frying pan, till lightly smoky.
Let in a few prepared kadabus.
Deep fry to a light golden, flipping sides ever so lightly, to prevent from breaking.
Drain, place on kitchen paper to absorb excess ghee.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.