Thursday, June 2, 2011
MAAVINA HANNINA KADUBU
I had a young friendly neighbour who visited her native place quite often. The newly married girl always brought back various yummy goodies when she returned from her mother's place. My family loved the halasina happalas ( jack fruit crispies ) and the kashaayada pudi ( a pleasant smelling powder of mixed spices used in brewing a milk based beverage ) which she generously shared with us.
We always exchanged pleasantries along with the dishes we prepared.The memory of her steaming hot mouth watering halasina idlies/kadubus ( steamed jack fruit cakes ) inspired me to prepare these maavina hannina kadubus to celebrate the mango season.
Sweet ripe mango - 1
Powdered jaggery - 2 tbsps
Idly rava ( Broken par boiled rice) - 2 cups
Ghee - 1 tsp ( for greasing the moulds )
1. Peel and squeeze out the mango pulp into a bowl.
2. Add powdered jaggery and the idly rava and blend well to form a coarse wet mixture and allow it to stand for half an hour.
3. Grease the moulds ( I have used steel lotas / tumblers) with ghee and pack them loosely with the mango rava mixture.
4. Arrange them in a pressure cooker and steam for fifteen minutes with out the weight.
5. Invert the moulds on a flat plate and gently tap the bottom of the lota / tumbler to ease out the kadubus.
Enjoy the chewy crumbly sweet maavina hannina kadubu with a spoon of pure ghee.
If the chewy crumbly rough texture is not preferred, mix in enough cold milk to the kadubu mixture to obtain a idly batter consistency. This will give the kadubus a soft and smooth texture.
Either way the flavoursome maavina hannina kadubu tastes utterly delicious.