Kai or Coconut Kadabu Stuffing

1. Roast the Rava or Semolina, till you get a warm aroma, remove and keep aside
2. In the same pan add 2 tablespoons of ghee or clarified butter, add grated dried coconut, cardamom and roast till the coconut turns brown, remove and keep aside
3. Add another spoon of ghee and roast the cut dried fruits Cashew, Almond and Grapes, the grapes need to plump up, remove them and keep aside
4. Add a tablespoon of poppy seeds to this and let them splutter a bit
5. Mix all ingredients and add 6 tablespoons of sugar and let it rest

Kadabu Case

1. In a deep dish or parath add the all purpose flour
2. Make a well and add heated ghee, I heated it in a microwave it is quicker
3. Add the ghee and salt
4. Mix all these ingredients together
5. Add milk and mix using a spatula, then switch to your hands
6. The dough needs to be kneaded for a short while, keep aside a tablespoon or more of milk extra, if your dough is dry
7. Transfer the dough to a bowl and cover it with a cloth or cling wrap, to prevent it from drying
8. Keep aside for 15-20 minutes

For baking the Kadabu

1. 2 tablespoons of ghee for coating them, before baking