How To Make Karigadabu/Karjikai For Ganesh Chaturthi + {Video}
Sunday, August 16, 2020
Gowri-Ganesha Habba is one of the biggest festivals for us Kannadigas. For Ganesh Chaturthi, it is a ritual to make Karigadabu (Fried Modak) & offer it to Long Ganesha as Naivedya (Offering)
Though Karigadabu or sometimes addressed as just Kadubu looks very similar to the North Indian Gujiya but it actually is very different.
If you are attempting these for the first time, you can find a video on how to make Karigadabu below which will make your job easier
Makes 25 nos.
Ingredients
- 1 cup Fine Semolina (Chiroti Rava)
- 2 pinches of Salt
- A pinch of Turmeric
- 2-3 teaspoons of Ghee/Oil
- 1/4 cup Water for kneading the dough
- Oil for Deep Frying
For the Kobbari Sakkare Filling
- 1/2 cup grated Dry Coconut
- 1/4 - 1/2 cup Powdered Sugar (Depending on the sweetness of Sugar)
- 1/4 teaspoon Cardamom Powder
Method:
Prepare the dough for the outer covering
In a bowl, add Semolina, Salt, Turmeric & Ghee & mix well until crumbly
Add 1/4 cup water , little at a time to form a smooth but stiff dough. Cover with a damp kitchen towel & set aside for 20 minutes
Prepare the Filling
In a bowl, add 1/2 cup of grated coconut
To this, add Powdered Sugar. the amount of sugar depends on its sweetness. In the US, the sugar is always less sweeter so we usually add 1:1 ratio of Dry Coconut:Sugar
Indian Sugar is sweeter, so if using that, add only 1/4 cup of powdered sugar
Add Cardamom Powder & set aside
Roll the Dough & Fill the Stuffing
After 20-30 minutes, take out the dough from the bowl & gently knead for 2 minutes
Pinch out small lime sized (Smaller than regular lime sized) balls from the dough
Roll them into smooth balls & flatten them into discs
Dust each of the discs with wheat flour, roll into a slightly elongated shape
Fill 1 teaspoon of the filling in the center & dip your finger in water & run it along the edges on one side
Close the other side & using a bit of wheat flout, press the edges to seal
You can use a fork to give it sone design
Once done, keep them covered with a damp cloth to avoid drying
Deep Fry the Kadubus
Heat oil in a frying pan, check the oil for readiness,
Once hot, drop 4-5 Kadubus gently into the oil & fry on medium flame until lightly golden
Take them out & drain on paper towels & let it cool completely before storing in an air tight jar
It stays fresh for 2 weeks
NOTE:
You have to using Fine Semolina (Chiroti Rava) only. Do Not use Coarse Semolina
Do Not rest the dough for more than 30 minutes as it will make the Kadubus Soft & we don't want that
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