Ingredients

• 4 cups - wheat flour
• 2 cups - toor dal (or channa dal as per your option)
• 2 cups - crushed jaggery
• 4 - cashew nuts (made into small pieces)
• 5 to 6 - raisins
• 2 - cardamoms, peeled and crushed
• 1 - small piece of dry coconut (cut into small pieces)
• 1 tsp - misri
• 1/4 tsp - nutmeg powder
• Oil for frying
• Water for kneading atta

How to Make Special Kadubu

• Mix the wheat flour with water and knead it well.
• Make a dough.
• Keep it aside.
• The dough should neither be too tight nor too loose.
• Cook the dal in a pressure cooker for 3-4 whistles.
• When it cools down, put the crushed jaggery in it and keep the container on a low flame.
• Allow it to cook well till mixture of dal and jaggery becomes tender and water in it vaporises.
• When it cools, blend it till it becomes a fine paste.
• Now mix cashewnuts, raisins, cardamom powder, dry coconut pieces, misri and nutmeg powder with this paste.
• Convert the dough into small balls.
• Roll each ball in the form of a puri.
• Place 1 tbsp of the above mixture in the middle.
• Apply water around the edge of the puri and close it (in the semi circular form).
• Now deep fry this semi-circular shaped kadubus in the oil till they become brown in colour.
• Serve hot kadubus with ghee.
• Kadubus taste good when ghee is added to a hole made in the middle of it.