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Karnataka ki prasiddh mithai Kadubu, vishesh roop se Ganesha Chaturthi jaise utsavon par prasadi roop mein banayi jaati hai. Yeh ek svadisht aur gudh-vat mithai hai jo alag-alag tarah ke swadon ka mishran prastut karta hai. Kadubu ko banane mein chawal ka atta aur nariyal ka upyog hota hai.
Kadubu ki vidhi shuru hoti hai chawal ka atta ko pani ke saath goond kar tayaar karna se. Is mishran mein thoda sa tel aur namak bhi milaya jaata hai. Is se kadubu ki maalish hoti hai, jisse woh naram aur swadisht banta hai.
Iske baad, kadubu ko bharwan banaya jaata hai. Iske liye grated nariyal, kata hua hari mirch, adrak aur kari patta ka mishran taiyar kiya jaata hai. Yeh masala chawal ke atta ke saath milaya jaata hai aur mishran ko kadubu ki shape di jaati hai.
Kadubu ko garam pani mein pakaya jaata hai, jisse woh ubal kar upar aata hai. Ubale hue kadubu ko nariyal tel mein bhun kar prastut kiya jaata hai. Kadubu ki khushboo aur swad, Ganesha Chaturthi ke utsav ki yaad dilaata hai.
Kadubu recipe in Hindi
| NO | Samagri (Kadubu recipe Ingredients) |
|---|---|
| 1. | 2 cup chawal ka atta (rice flour) |
| 2. | 1 cup pani (water) |
| 3. | Namak swad anusaar |
| 4. | 1 chammach tel (oil) |
| 5. | 1 chhota kaddukas kiya hua nariyal (grated coconut) |
| 6. | 2 chhota hari mirch, kata hua (green chilies, chopped) |
| 7. | 1 inch adrak ka tukda, kata hua (ginger piece, chopped) |
| 8. | Kuch kari patta (curry leaves) |
| 9. | 1/2 chammach rai (mustard seeds) |
| 10. | 1/2 chammach jeera (cumin seeds) |
| 11. | Nariyal tel (coconut oil) talne ke liye |
| NO | Hindi |
|---|---|
| 1. | Chawal ka atta ek bade bowl mein lein aur usmein thoda-thoda karke pani daal kar gehraata hai. Namak aur 1 chammach tel milayein aur achhe se goondhein. |
| 2. | Ab ek patili mein thoda pani garam karein aur usmein grated nariyal, kata hua hari mirch, adrak aur kari patta daalein. Thoda sa namak daal kar mix karein. |
| 3. | Is masale ko chawal ke atta mein milayein aur achhe se mix karein. |
| 4. | Ab choti choti pattiyan kat kar unhe ghum kar kadubu ki shape de. |
| 5. | Ek patili mein pani garam karein aur usmein kadubu ko rakh kar pakayein. Kadubu ubal kar upar aayenge. |
| 6. | Ubale hue kadubu ko nariyal tel mein bhun kar nikal lein. |
Kadubu ka prasad banana ek anubhav hai jise Karnataka ki sanskriti aur parampara ka hissa maana jaata hai. Yeh mithai Ganesha bhakti aur utsav ke anand ko darshata hai. Is mithai ka swad aur arom, paramparaon aur bhojan ki mahatvapurn bhoomika ko samarpit karta hai.
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