Kadio Bodio
March 11, 2016

Kadio Bodio or khaje are a popular street food during Goan feast or zatra. Every Goan child has grown up with memories of this sweet treat. Here is my attempt to replicate this amazing kid friendly treat!

Cuisine Goan
Course Desserts
Serves 3
Method Deep-fry
Difficulty Hard
Cook Time 1   hour(s)
  • Cuisine Goan
  • Course Desserts
  • Serves 3
  • Method Deep-fry
  • Difficulty Hard
  • Cook Time 1   hour(s)
chickpea flour or besan
1.75   cup
3/4   teaspoon
oil for frying
1.5   cup
1   cup
sesame seeds
2   tablespoon
2/3   cup
finely chopped ginger
1.5   tablespoon

1. Keep oil to heat for frying. To prepare the dough, take besan and add salt to it. Add little water at a time and knead the dough. You might not need all the 2/3 cups of water so be very careful and add few drops at a time. Add 1 tablespoon oil.

2. The dough has to be similar to chapati dough consistency. You will need a chakri maker. Apply water to you hands and add a ball of dough inside the chakari maker.

3. Now press the dough and drop around 5 inch long dough strings in the hot oil. Fry till golden brown and crispy.

4. Remove the fried dough sticks on a paper towel and let them cool completely. This is very important or else the sticks will get get soft when you pour the jaggery mixture on it. In a separate pan pour the jaggery with 2 tablespoons of water and let the jaggery melt. Stir so that it doesn't stick to the bottom.

5. Now add in the sesame seeds and ginger. You could add orange color to this as well if you like. That is the color they are available in in the market.

6. Once the jaggery mixture comes to a boil (which should be very quickly) pour it over the fried sticks. Mix everything well immediately so the mixture coats the sticks evenly. Let the kadio bodio or khaje cool completely. Store in an air tight container for up to a month.