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Kadakani – Maharashtrian Speciality for Navaratri

The light and crisp puri called Kadakani OR Devicha Fulora are produced on Saptami or Ashtami, which is the seventh or eighth day of Navratri.This is the real Navratri preparation made for the goddess.

Nearly all Maharashtrian houses still adhere to this custom.It is on Ashtami in my house as well.Thus, the day before Ashtami, this preparation is complete.

The ingredients for this kadaknya are rava, or semolina, and maida, or all-purpose flour.It can also be made with wheat flour.Everybody makes them according to a special custom.


One cup of all-purpose flour, or maida
½ cup semolina, or rava
Two tsp of sugar powder

2 tbsp ghee or smokey hot oil

little amount of haldi or turmeric

A tsp of elaichi powder ( cardamom powder)

Add salt to taste (if using)

Water for kneeling (if necessary)


  • First take a bowl and add the powdered sugar.
  • Add about ¼ cup of water to it.
  • Dissolve the sugar in the water.
  • Your sugar syrup is ready,keep it aside.
  • Now in a bowl or plate take maida.
  • To it add the rava.
  • Next add a bit of haldi powder.
  • Add elaichi powder.
  • Add salt as per taste…its totally optional to add salt.
  • Give everything a nice mix.
  • Now add smoky hot oil to the mixture.
  • Mix everything with the help of palms so that oil gets coated with the flour.
  • Now add the earlier prepared sugar syrup to the mix in batches.
  • Kneed it.
  • Add extra water if required.
  • The dough should be bit hard than we knead the dough for roti’s.
  • Cover this kneaded dough and cover it with plate or damp cloth for 20-30 minutes so that the rava added is nicely soaked.
  • Once soaking process is done knead the dough again.
  • Now divide the dough into equal sized balls to roll the puri’s.
  • Now roll medium sized puri’s out from this dough.
  • Roll them quite thin as these puri’s are crisp and flacky.
  • Pirk the rolled puri’s in the centre because we have to thread this puri’s.
  • Also pirk all over the puri.
  • We don’t want the puri to get puffed up.
  • Pirking process prevent the puffing of puri’s.
  • Meanwhile heat the oil in the kadhai or pan.
  • Once oil gets heated up add the puri’s to it.
  • Fry them on medium flame.
  • Fry till they become crisp.
  • Remove them into the plate.
  • Your kadaknya are ready.
  • Let them cool down.
  • Now take a thread and put the puri’s through the hole we had pirked at the centre.
  • You can thread 5,11,21 puri’s its totally optional..
  • These threaded kadaknya or crisp puri’s are ready for offerings.

Notes :

Although sugar is optional, adding it gives the puris additional flavour.
It is easier to blend sugar evenly when powdered sugar is added to water first.
You may make these puris with just wheat flour, just maida, or a combination of wheat flour and rava. It’s all up to you.

Soak them in milk rather than water.

Haldi is completely optional when adding it.

We need to pirkle in order to prevent the puris from becoming fluffy or puffed up.

These must be rolled thinly to prevent them from getting crispier.

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