Thursday, January 29, 2009


Lord Ganesha is always worshipped during all new and happy beginnings. As we begin our blog, we take off with a sweet that is Ganapati bappa’s favorite- The kudumu as it called in Karnataka and the Rayalaseema areas of AP and Kajjikaya in Andhra and Telangana regions.

Kudumus are a must inclusion in the Ganesh chaturthi festivities. For other occasions too kudumu is a simple and traditional sweet that is savoured by young and old. The preparation time is around 30 to 45 mins. The method is as follows:

Serves 2

For the dough:
Refined Flour (Maida) 1 cup
Rice Flour (Biyyampindi/Akki hittu) 1/4th cup
For the Filling:
Dry Coconut grated (endukobbari) 1 cup
Sugar 1 cup
Cardamom powder (elaichi/yelakkaya) 1tsp
Refined cooking oil to deep fry

Mix the refined flour and rice flour with water to make dough of chapati dough consistency. Take medium sized balls of the dough and roll them out in circular shape.
Thoroughly mix the dry coconut, sugar and powdered cardamom in a separate bowl.Place this filling in the centre of the circular rolls and fold into hemi-spherical rolls. Fold the edges together to close the roll completely. Twist the edges together like we twist a twine.

Deep fry in pre heated oil for tasty kudumus. It is advisable to fry the kudumus on simmer as they won’t turn black soon and get completely cooked in the inner portions too.

Kudumus can be stored in air tight containers for a week and normally last for 3 to 4 days.

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