Ganesha and Gowri festival we will make this kadubu and modaka. Either deep fried modak or steam cooked modaka is offered to Lord Ganesha.
This sweet and spicy kadubu/kolukattai is prepared on Nagara panchami day as well.
- First to make a coconut jaggery filling, place a pan on the stove and add jaggery.
- Add 2 tbs of water to dissolve all the jaggery.
- Once the jaggery has melted, add coconut and mix it well.
- Stir often until the water evaporates (~5 minutes). Make sure it does not burn.
- Once it is ready, add cardamom powder and stir it well.
- Switch off the stove and let it cool.
- Heat the pan and add the sesame seeds
- Once they start popping, switch off the stove and let it cool.
- Powder the jaggery and keep it aside.
- Powder the sesame seeds and then mix the jaggery to this powder. Mix this well.
- Now our sesame seeds filling is ready.
- Boil 1 1/2 cups of water on medium high heat.
- Add salt and oil, and reduce the heat. Add rice flour and mix it well so that there are no lumps.
- Close the lid and leave it for few seconds. Then switch off the stove and let it cool.
- Once it has cooled (make sure you can handle the dough for kneading), take a small amount of dough and knead it.
- Use the kadabu mold to shape the dough into small, flat circles.
- Take each of these round pieces of dough, place some of the mixture on the dough, and close the mould. If you don't have the mould you can press it together using your finger.
- Place some of the coconut filling onto the center of the flattened dough.
- Bring the sides together towards the top, and twist it shut. It looks somewhat like a garlic shape.
- Repeat the process for all the pieces.
- Take an idli stand and grease the plates with a little oil.
- Place the filled dough (all three varieties) on the plates.
- Add 2 cups of water to a pressure cooker.
- Place the stand inside, close the lid and steam cook 10 to 12 minutes.
If you don't have a kadabu mold, make small balls from the dough and flatten them into a round shape.