Hurana Kadubu/ Sweet Dumplings

More of Vinayaka Chaturti recipes…. It cannot be Ganesha Habba without Kadubu or a variety of them. Mom makes at least 3 of them for the festival. Me… well I did like to eat them all and more but making them on the same morning with the Pooja due, it quite a task and I did rather contend myself with just one variety… This time we had just one variety with the sesame/ poppy seed filling. I got the recipe from MIL.

We will need,

Rice Flour
Salt
Water 2 cups

For the filling (hurana):
Toor Dal 1 cup
Turmeric a pinch
Jaggery 3/4 cup (can use up to 1:1 Toor dal: Jaggery, but that will be too sweet for my palate!)
Cardamom 2

Method:

• To prepare the dough, bring the salted water to a boil. Dunk the two cups of flour into the hot water, stirring slowly. Reduce the heat and combine the flour and water thoroughly, cover and cook for at least 5-8 minutes till the dough when touch no longer sticks to the finger. Remove from heat and set it aside to cool. 
• Meantime for the filling, combine the dal, turmeric and about 3 cups of water and bring it to a boil. Simmer and cook till tender. Drain, save the stock and use it in curries. (We make Holige saaru , a delicacy in itself)
• Combine the drained dal, crushed cardamom and jaggery in a thick bottomed pan. Cook the mixture till the Jaggery has become molten and has combined well with the dal and the mixture is dry.Set it aside to cool.
• When cool transfer it into a food processor and pulse till the mixture is smooth.
  
• Pinch lime sized balls of dough. Roll it out into small Rotis. Spoon the filling onto one half of the Roti.
• Smear some water on the edges and bring the other side of the roti to the one with the filling and tuck both the sides.
• It is far more easy if you have the Kadubu mould. I do not have one and I had to do it by hand. The edges can be as ornate as your creativity permits. This is kind of a plain Vanilla product !!!
  Serve it with Kai Haalu and ghee