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Kaddio Boddio, also referred to as Kaje or Kadio Bodio, is a popular local dessert which is prepared for generations in Goan homes, especially during occasions like Christmas, weddings, and Konsachem Fest (a harvest festival). A batter of chickpea flour is used to make these finger-sized sticks, which are then deep-fried and covered in jaggery syrup. It has a crunchy inside and a soft sugary coating on the outside which makes it a beloved snack that appeals to people across age groups.
This dessert is available in three traditional varieties: golden jaggery-coated, orange with a coloured sweet coating and white frosted with sugar. Despite its simple look, the ideal Kaje needs proper technique and flavour balance to produce that distinctive crunch covered in a layer of sweet, aromatic coating. Here are some crucial pointers discussed to achieve the perfect texture and flavour of the dish at home.
Choosing The Good Quality Ingredients
The main component is besan (chickpea flour) which gives it a crisp texture and nutty flavour. Avoid excessively coarse flour because it can affect the dough's consistency and the flavour of the finished dish. Select organic jaggery, which is free from additives and has a rich, caramel-like flavour. Another essential component that gives the dessert depth and warmth is ginger. Lastly, sesame seeds offer crunch and nutty flavour. Use white or lightly roasted seeds which are also best for presentation.
Dough Preparation
In a mixing bowl, add besan, a pinch of salt, a little amount of ginger juice and ghee. Then gradually add water to the blend. The dough should be firm enough to hold its shape when cooking. If you want the crunch, add a tablespoon of rice flour, which gives the snack a crispier texture when fried. Cover the dough with a moist cloth and let it sit for fifteen to twenty minutes.
Shaping Process
A specialised brass extruder known as a 'sev sancha' with a single round hole plate is used to create the finger shape of kaje. However, nowadays many people use a piping bag with a round tip. Load the resting dough into the extruder of your choice after dividing it into manageable pieces. Then pipe it straight, even shape, about 3 to 4 inches long, on a clean, dry cloth or parchment paper using steady, constant pressure. If it is too thin, the kaje will be hard; if it is too thick, the centre will remain uncooked.
Frying Process
Heat oil in a pan or kadhai over medium heat. To check whether the oil is ready for cooking or not, first, drop a tiny piece of dough into it; if it sizzles and rises to the top that means the temperature is correct. To avoid crowding, carefully slide the dough sticks into the kadai and cook them in small batches. Make sure they are properly cooked through and crispy on the outside by frying until they turn slightly brown. Using a slotted spoon, remove them and use paper towels to drain any extra oil.
Preparing The Jaggery Coating
Melt the jaggery in a pot over low heat to make syrup. Add freshly grated ginger and stir the mixture well. If required, you can also add a tablespoon of water to dissolve the jaggery properly. When the syrup is done, turn off the heat. Let it cool a little to thicken. Make sure the fried sticks are evenly coated by gently tossing them in the syrup. Then add sesame seeds for extra crunch and visual appeal. After that move them on parchment paper or an oiled tray. To avoid clumping, carefully separate each stick by applying oil on hands or tongs.
Storing And Serving Tips
Add natural food colouring to the jaggery mixture to make coloured variants; use beetroot extract for reddish tones or saffron for orange hues. To make the sugar-frosted white version, while the sticks are still warm, roll them in a mixture of cardamom and powdered sugar.
Let the sticks cool properly before putting them in an airtight container to keep them crisp for up to two weeks. You can have them for dessert or as a snack at any time of the day. It also pairs well with tea or coffee.
