Jaggery - 1 cup (500 gm)
Chopped pumpkin - 3 cup (500 gm)
Cardomom - 8
Grated coconut - 0.5 cup
Salt - 2 tsp
1) Soak rice in water for 4 hrs
2) wash it thoroughly and grind it to fine paste along with cardomom
3) This rice paste should NOT be fermented. For some reason after grinding the rice, if we cannot proceed with making the sweet, it should be kept in refrigerator
5)Pour the rice paste into a large kadai
6)Add 1 cup jaggery and mix rice paste with jaggery on very low flame
7)Once rice and jaggery have mixed well add chopped pumpkin.
8)Keep stirring on low flame
9)Add 2 TSP salt
10) Lump keeps forming.
Take the lumps on side and pinch it with spatula and keep striring.
11) After stirring continuously for about 30 - 40 min, it starts accumulating as one big dough.
12) Now wet your hand and touch the dough. The dough should not stick to your hand.
13) Switch off the flame and allow this dough to cool
14) Take some banana leaves and put on low flame so that later folding becomes easy
15)Wipe the banana leaf with water. Wet your hands and take fistful of pumpkin dough and apply it in the middle part of the leaf evenly in a rectangle shape.
16) Garnish it with grated coconut
17) Fold it on all 4 sides.
18)In a cooker place some good amount of water ( 4 cup water) so that we can steam it for 1 hr.
19)Put a small vessel and then a big plate on top of it
20) Now place a banana leaf and on top of that pumpkin packets.
21)Steam this for 1 hr.
Around 7 kadubu gets made from this measurement
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