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Huranada kadubu | Karigadubu | Festival recipes

Huranada kadubu / huranada karigadubu is a deep fried traditional sweet prepared on the festival days. This is a sweet with crispy outer shell and filling/stuffing or or hurana / puran made with toor dal , coconut, and jaggery.
You can check these avi kadubu / steamed kadubu , karigadubu with coconut jaggery filling, and other sweet recipes HERE.

Also check these archive of  PAYASA Recipes as well

Ingredients for making hurnada kadubu:

For making the dough:

  • 1/2 cup chiroti rave / fine sooji / fine semolina / sanna rave
  • 2 tbsp maida
  • pinch of salt
  • 1 tbsp oil or ghee
  • around 3.5 tbsp water
  • oil to deep fry the kadubu

For making Hurna:

  • 1/2 cup toor dal/ togari bele
  • 1/4 cup fresh coconut
  • 1/2 cup jaggery
  • 2 pinches of cardamom powder
  • 1 cup water
  • Some extra flour


  1. Take rava, maida, and salt in a bowl. Mix it. then add tbsp oil/ghee. mix it thoroughly .
  2. Now add water little by little and mix it to get the required consistency. I used 3.5 tbsp water to get proper consistency
  3. cover it and keep it aside for 10 minutes

To make the hurna / filling:

  1. Wash the toor dal and pressure cook the toor dal along with 1 cup of water , little oil and pinch of turmeric powder on medium heat. Turn off the heat after 3 to 4 whistles. Let it cool
  2. Transfer the cooked dal to a thick bottom pan along with jaggery and coconut. Keep this on medium low heat.
  3. Stir it until the water evaporates, and becomes thick as shown in the video. Turn off the heat and add cardamom powder. Mix it well. Let it cool.
  4. knead the dough once again and divide the dough into 18 to 20 equal parts, Likewise divide the filling/hurna into 18 to 20 equal parts
  5. Take a portion, make a ball, and roll into circle as shown.
  6. Make a paste adding 1 to 2 tbsp of water to 1 tsp maida and keep ready. It acts like a glue,
  7. Take a portion of the hurna, make it a cylindrical shape as shown in the video.
  8. Before folding, smear the paste around the edge and then seal both edges firmly. make few kadubu and keep it ready

To fry the kadubu:

  1. Heat the oil in pan on medium heat, once hot reduce the heat to medium low
  2. Once the oil is hot enough(check by adding a little dough, it has to come up immediately) add the prepared kadubu. quantity depends on the amount of oil you are using
  3. Stir it constantly so that the kadubu will be fried evenly
  4. Flip the kadubu and cook both sides . Fry this until the kadubu turns golden brown on all sides
  5. now kadubu is ready remove and transfer it onto a colander.
  6. Repeat the same procedure with the remaining kadubu
  7. With the given measurement we can make around 18 bele kadubu.