Food and Remedy

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.

Ingredients

For Making the filling:

Instructions

PREPARE THE DOUGH:
  1. Mix rava, maida, turmeric, and oil in a bowl. Mix well.
  2. Add ¼ cup and 1 tablespoon water, and mix this to make a soft dough. (Dough should not too soft or too hard)
  3. Cover the dough and keep it aside for 15 minutes.
PREPARE THE FILLING:
  1. Grind the sugar along with cardamom and poppy seeds to a fine powder.
  2. Now add dried coconut, almonds and cashews and coarse powder keep it aside
IF YOU ARE MAKING ONLY KARIGADABU:
  1. If you have karigadabu mould/press you can use that. If not, you need a little milk to use as an adhesive.
  2. Divide the dough into 15 equal parts.
  3. Take one part of dough and roll it into a circle (like a roti).
  4. Place a tablespoon of filling in the center and wet the half of the edge with milk (which acts as glue) and fold it.
  5. Press the edges together, and keep it aside.
  6. 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:
  1. Divide the dough into 21 equal parts.
  2. Take one part of dough and roll it into circle (like roti/chapathi).
  3. Place ½ tbsp filling in the center.
  4. Join the edges together and give it a little twist to close it.
  5. Repeat the same procedure for remaining dough. Keep it aside.
  6. 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:
  1. Heat the oil in a pan on a medium heat.
  2. 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).
  3. Take it out onto a paper towel and repeat the same procedure.
  4. Once it is cooled, keep it in a airtight container to retain the crisp.

Recipe Notes

We can prepare 15 karigadabu or 21 modaka:

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