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Tender steamed rice flour dumplings with a sweet, aromatic filling of fresh coconut and jaggery. A beloved festive treat from South India, often made for Ganesh Chaturthi, that melts in your mouth.
For 4 servings
Prepare the Sweet Filling (Poornam)
Prepare the Outer Dough
Knead the Dough
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Tender steamed rice flour dumplings with a sweet, aromatic filling of fresh coconut and jaggery. A beloved festive treat from South India, often made for Ganesh Chaturthi, that melts in your mouth.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 360.39 calories per serving with 3.55g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Shape the Kadubus
Steam the Kadubus
Rest and Serve
Replace the coconut filling with a sweet filling made from cooked and mashed chana dal and jaggery (Hoorna), or a mixture of roasted sesame seeds and jaggery.
Prepare a savory filling with steamed lentils (like toor dal or chana dal), green chilies, ginger, and spices. Steam as usual for a delicious savory snack.
After steaming, you can shallow-fry the kadubus in a little ghee until the outer layer is slightly golden and crisp for a different texture.
The combination of carbohydrates from rice flour and natural sugars from jaggery offers a readily available source of energy, making it an excellent festive treat.
As a steamed delicacy, Sweet Kadubu is significantly lower in fat and calories compared to deep-fried Indian sweets, making it a lighter dessert choice.
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and converted into energy by the body.
Made entirely from rice flour, this dish is naturally gluten-free, making it a suitable dessert for individuals with gluten intolerance or celiac disease.
One serving of Sweet Kadubu (approximately 3 pieces) contains around 350-400 calories. The calories primarily come from the rice flour, jaggery, and coconut.
Sweet Kadubu is a traditional festive treat. As it is steamed rather than fried, it is a relatively healthier option compared to many other Indian sweets. Jaggery offers some minerals over refined sugar, and coconut provides healthy fats. However, it is high in carbohydrates and sugar, so it should be enjoyed in moderation.
This usually happens if the water-to-flour ratio is off or if the dough was kneaded after it cooled down too much. It's crucial to knead the dough while it's still warm. If it feels dry, wet your hands with warm water and continue kneading until it's smooth and pliable.
Yes, the coconut-jaggery filling (poornam) can be prepared 1-2 days in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature before using.
Freshly grated coconut provides the best authentic flavor and moist texture. If you only have desiccated coconut, rehydrate it by soaking it in 2-3 tablespoons of warm milk or water for about 20 minutes before cooking it with jaggery.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 4-5 minutes until soft and warm again. Avoid microwaving as it can make them chewy.