Karigadubu Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine all-purpose flour, semolina, ghee, and a pinch of salt. Mix well.
• STEP 2.Gradually add water and knead the dough until it becomes smooth and pliable.
• STEP 3.Cover the dough with a damp cloth and let it rest for 30 minutes.
• STEP 4.In a separate bowl, mix grated coconut, jaggery, cardamom powder, and chopped nuts.
• STEP 5.Divide the dough into small portions and roll each portion into a small circle.
• STEP 6.Place a spoonful of the coconut-jaggery filling in the center of each circle.
• STEP 7.Fold the circle in half and seal the edges by pressing them together.
• STEP 8.Heat oil in a deep pan and fry the karigadubu until they turn golden brown and crispy.
• STEP 9.Remove from the oil and drain on a paper towel to remove excess oil.
• STEP 10.Serve the karigadubu warm or at room temperature as a delicious sweet snack.

Cooking Tips

• Make sure the dough is not too soft or too hard. It should be smooth and pliable.
• You can adjust the sweetness of the filling according to your taste by adding more or less jaggery.
• To make the karigadubu more flavorful, you can add a pinch of nutmeg powder to the filling.
• If you don't have jaggery, you can substitute it with brown sugar.
• Store the karigadubu in an airtight container to maintain their crispiness.

Storage and Serving

• Karigadubu can be stored in an airtight container at room temperature for up to a week.
• Serve them as a snack with a cup of tea or coffee.
• You can also serve them as a dessert with a scoop of vanilla ice cream for a delicious twist.