Kadabu / Karanji

Kadabu (Karanji) Recipe – Traditional Sweet for Diwali & Ganesha Festival

Kadabu in Kannada or Karanji in Marathi is a beloved festive sweet made during Ganesha Chaturthi and Diwali. These deep-fried coconut dumplings are stuffed with jaggery or sugar and are a delicious part of festive meals. Try this traditional version with jaggery!

Kadabu / Karanji

Ingredients

For the Dough:

• 1/2 cup Chiroti Rava
• 1/2 cup Maida (All-purpose flour)
• 1–2 tbsp Ghee
• Pinch of Salt
• Water (as needed)
• Oil for deep frying

For the Filling:

• 1 cup freshly grated coconut
• 1 cup jaggery (powdered)
• 1–2 tsp Cardamom powder (Elachi)
• 1–2 tsp Poppy seeds (Khus Khus)
• Ghee as needed

Method

1. Mix the dough ingredients with enough water and knead to a soft, pliable dough. Cover and let it rest for 15–20 minutes.
2. Heat ghee in a pan, add coconut and jaggery. Stir continuously on medium heat until jaggery melts and blends with the coconut.
3. Add cardamom powder and poppy seeds. Mix well. Let the mixture cool.
4. Roll small balls from the dough, flatten them into pooris, and place a spoonful of filling in the center.
5. Fold and seal the edges well (use a fork to crimp).
6. Heat oil in a deep pan. Deep fry the kadabus until golden brown and crisp.
7. Drain on absorbent paper. Serve warm or store in an airtight container.

Making Kadabu or Karanji at home is a rewarding festive tradition. These crispy, golden sweets with aromatic coconut filling are perfect for your festive table.

Tips

• Use sugar instead of jaggery for a different taste.
• You can use a mold to shape the kadabu evenly.
• Always seal the edges tightly to avoid filling leakage while frying.

Cooking with love, passing it on!

Thanks for stopping by!

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