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Modaka and Karigadubu | Ganesha Festival Recipes

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Modaka and karigadubu are the traditional sweets which we offer to Lord Ganesha. We are celebrating Ganesha festival / ganapathi habba, so I thought of sharing this recipe with you all. You can make these days early and store it in an airtight container. In this kadubu I am using coconut and jaggery filling.

Panchakajjaya recipe CLICK HERE

For vrata Pooja audio link and Menu for this ganesha habba click here:

Ingredients:

For Making the dough:

  • ¾ cup fine sooji/chiroti rava
  • ¼ cup maida/all-purpose flour
  • 1½ to 2 tablespoon oil/melted ghee
  • ¼ cup + 1 tablespoon water
  • Pinch of turmeric powder

For Making the filling:

  • 1½ cup grated coconut
  • 1 cup jaggery
  • 4 to 5 cardamoms (crushed)
  • 2 to 4 TBSP water (to clean jaggery)
  • Oil for frying.

We can prepare 15 karigadubu or 21 modaka:

For the Kadubu mould click here:

Method:

FOR MAKING 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.

For making Filling:

  1. Mix jaggery and coconut along with a tbsp of water in a pan. ( melt the jaggery and clean it if you think it has any impurities)
  2. Turn on the heat to medium low and Stir often until the water evaporates.
  3. Turn off the heat and add cardamom powder, mix it and allow it to cool.

FOR MAKING 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).

FOR MAKING 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.
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