modaka karigadabu recipe | kobbari sakkare karigadabu

Happy gowri festival and ganesha chaturti ! Modaka karigadabu recipe

Modaka and karigadubu are the traditional sweets which we offer to Lord Ganesha. We are celebrating the 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.
karigadubu – coconut jaggery filling recipe
Dal filling/huranada kadubu recipe

For the vrata, this link provides the mantras+directions in audio format: Siddivinayaka Vrata audio track.

The menu of items that are traditionally prepared is the following:

• Idli
• Coconut chutney
• Payasam
• Two palyas (curries). EX: Carrot palya, Badanekaayi palya (Eggplant curry), potato, etc.
• Gojju
• 2 kosambari’s: Hesaru bele (moong dal) and kadale bele (channa dal) kosambari
• Saaru (rasam)
• Kalasida anna like  Dodda menasina kayi anna,  or thuppanna or Lemon rice or vangi bath or any other simple kalasida anna
• ambode
• Gojju
• Kadubu

Checkout the complete menu list  that is prepared for the Ganesha festival at our Swayampaaka youtube channel.

Ingredients for making modaka and karigadabu:

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.

Method:

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
3. We can prepare either 21 small karigadabu or 21 small modakas.

IF YOU ARE MAKING ONLY KARIGADABU:

1. If you have a karigadabu mould /press you can use that. If not, you need a little water to use as an adhesive.
2. Divide the dough into 21 equal parts.( I am making small karigadabu)
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 a 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 medium low 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 an airtight container to retain the crisp.