I had made these Hoornada Kadabu as naivedya for Bali Padyami – the fourth day of the five day Diwali celebration and the beginning of a new year for many of us!✨
These delicious bites are a North Karnataka speciality called “Hoornada Kadabu” in which a sweet filling made of cooked bengal gram/chana dal, minced cashew nuts & poppy seeds aromatically flavoured with freshly pound green cardamom is enclosed in a half moon shaped shell made of chiroti rava and deep fried. The recipe here is refined sugar-free and uses organic jaggery powder.
The dish bears a striking resemblance to the Mexican ’empanadas’ and Brazilian ‘pastel de queijo’ the only difference being that the kadabus have a sweet filling whereas the other two have savoury filling. Irrespective of the kind of filling, this delicacy got my Brazilian boys excited. We as a family absolutely cherish this traditional dessert & seeing them relish it too was totally satisfying!
I cannot believe that I began writing this post during Diwali of 2019 and got around to it again during Ganesh Chaturthi 2020 and finally finished writing now!
Sharing Hoornada Kadabu Recipe below. Do check my other dessert recipes too:
Hoornada Kadabu Recipe
Makes 15-20 kadabus
1 Cup = 150 ml
- For dough/ shell:
- Chiroti rava – 1 cup
- Rice flour – 2 tbsp
- Salt – a pinch
- Water – 80 to 90 ml approx.
- For filling/ hoorna:
- Chana dal – 1 -1/2 cup
- Jaggery powder – 1-1/2 cup
- Cardamom powder – 1/4 tsp or 2-3 pods pound
- Cashew nuts – 2 tbsp, finely chopped
- Poppy seeds – 1-1/2 tsp
- Water – 4 cup for boiling chana dal
- Milk – 1/4 cup, for sealing kadabu (sub. Water)
1. Making the dough: Take chiroti rava, rice flour and salt in a mixing bowl. Mix well.
2. Add water little by little while mixing it well.
3. Knead well and try incorporating as much water as possible by adding little at a time.
4. Knead well until sides come clean. Cover the dough with a cloth. Cover the mixing bowl with a lid. Allow the dough to rest for atleast one hour. (Proceed to step 5 while the dough rests) Once rested, knead it well again or pound it with a pestle. Keep aside covered.
5. Making the hoorna/ filling: Rinse chana dal well. Transfer to a sauce pan. Add water and cook the dal until it can be easily crushed between two fingers. Note: Do not turn it mushy.
6. Drain the dal using a soup strainer. Note: Save the water in which chana dal was cooked. It can be used to made hoornada saaru/ kattina saaru. Transfer the drained dal (without any water) to a blender jar. Add powdered/grated jaggery and cardamom powder.
7. Blend to a smooth consistency without adding any water. Keep scraping the sides at regular intervals in-between.
8. Transfer to a mixing bowl.
9. Add finely chopped cashew nuts and poppy seeds.
10. Mix well. Hoorna/ filling is ready for use.
11. Making the kadabu: In a thick-bottomed kadai, heat oil on medium-low flame.
12. Take dough roughly 1 inch ball in size. Coat with maida/rice flour. Dust the rolling board and roll into 4 inch circle.
13. Place fistful of stuffing on one half of the rolled circle.
14. Dip a finger in milk and apply along the edge next to the hoorna/ filling.
15. Lift the other half of the circle and cover the stuffing. Press over the edge where milk was applied. This will help in sealing the edge well.
16. Using a crimp cutter, cut the edge to remove excess dough and make it look presentable or fold the dough with fingers to make pattern.
17. Deep-fry on med-low heat until golden-brown all over. Drain over a kitchen paper towel. Enjoy!
If you happen to try this Hoornada Kadabu Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #trpc and tag @theredplatechronicles . To see more of my work, follow me on
Have a great day!
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