Modaka | Karigadubu | Dried coconut and Sugar filling

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.
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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:

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