Wish you all happy Ganesha festival.
Modaka | Karigadubu | Dried coconut and Sugar filling
Modaka and karigadubu are the traditional sweets which we offer to Lord Ganesha. We are celebrating Ganesha festival next week, so I thought of sharing this recipe with you all. In this kadubu I am using sugar and dried coconut filling.
Ingredients
For Making the dough:
- ¾ cup fine sooji/chiroti Rava
- ¼ cup maida/all purpose flour
- 1 ½ to 2 tablespoon oil/melted ghee
- 1/4 cup +1 tablespoon water
- Pinch of turmeric powder
For Making the filling:
- ½ cup sugar
- 6 to 8 cashews
- 6 to 8 almonds
- ¼ cup shredded dry coconut
- 2 to 3 cardamoms crushed
- 1 tbsp poppy seeds
- Oil for frying.
Instructions
PREPARE THE DOUGH:
- Mix rava, maida, turmeric, and oil in a bowl. Mix well.
- Add ¼ cup and 1 tablespoon water, and mix this to make a soft dough. (Dough should not too soft or too hard)
- Cover the dough and keep it aside for 15 minutes.
PREPARE THE FILLING:
- Grind the sugar along with cardamom and poppy seeds to a fine powder.
- Now add dried coconut, almonds and cashews and coarse powder keep it aside
IF YOU ARE MAKING ONLY KARIGADABU:
- If you have karigadabu mould/press you can use that. If not, you need a little milk to use as an adhesive.
- Divide the dough into 15 equal parts.
- Take one part of dough and roll it into a circle (like a roti).
- Place a tablespoon of filling in the center and wet the half of the edge with milk (which acts as glue) and fold it.
- Press the edges together, and keep it aside.
- Repeat the same steps for remaining dough and keep it covered with a paper towel or clean cloth (don’t make it damp).
IF YOU ARE MAKING ONLY MODAKA:
- Divide the dough into 21 equal parts.
- Take one part of dough and roll it into circle (like roti/chapathi).
- Place ½ tbsp filling in the center.
- Join the edges together and give it a little twist to close it.
- Repeat the same procedure for remaining dough. Keep it aside.
- Repeat the same steps for remaining dough and keep it covered with a paper towel or clean cloth (don’t make it damp).
FRYING THE MODAKA AND KARIGADABU:
- Heat the oil in a pan on a medium heat.
- Once the oil is hot enough (to check this, add a little dough into the oil which should come up immediately), add a few prepared modakas or karigadabu and deep fry it until it turns golden brown (it may take 7 to 8 minutes).
- Take it out onto a paper towel and repeat the same procedure.
- Once it is cooled, keep it in a airtight container to retain the crisp.
Notes
We can prepare 15 karigadabu or 21 modaka:
