Kadubu/Modak is a healthy delicacy made out of rice flour covering stuffed with savoury or sweet fillings which is steamed.Kadubu as we call in Kannada,is prepared during Ganesha Chaturthi which falls on Bhadrapada masa.As they tell in purana's Lord Ganesha was very fond of steamed Kadubu's,Mata Gouri used to prepare it for Ganesha so that is why it has become a tradition to prepare Kadubu or Modak during this festival. In my family we prepare Kara Kadubu (savoury) and Sihi Kadubu(sweet).Kara Kadubu usually have the Channadal vada(Ambode) filling or Uraddal vada(Uddina vade) filling in it.In Sihi Kadubu the choice is endless,coconut and jaggery mixture,Dry sesame mixture(we call this suslu kadubu),Peanut and jaggery to name few.Here is my version of Sihi kadubu..Happy Gouri and Ganesh Chaturthi to all my viewers.
Ingredients:
For Covering(Kanaka)
Rice flour-1cup
Ghee-1tsp
Salt-1/2tsp
Water-2cups
For Stuffing(Hoorna)
Grated fresh coconut-1cup
Jaggery,crusdhed-1cup
Khuskhus/Gasgase/Poppy seeds-2tsp
Cardamom powder-1/2tsp
Cashewnuts-fistful
Ghee-1tsp
Method:
1.In a pan boil a cup of water, add tsp of ghee and salt and let it boil.
2.When water begins to boil,add rice flour to the boiling water mix well take out of
the flame then close the lid and keep it aside to cool a bit.
3.Heat pan add khuskhus,dry roast until the khuskhus turns light brown and starts popping
take out on a plate and keep it aside.
4.In a same pan add tsp of ghee and let it melt then add jaggery and allow it to melt on a low flame because jaggery will burn easily,make sure to stir it continuously,when it melts completelyadd grated coconut and cook until the mixture thickens.
5.When the mixture begins to thicken,add roasted khuskhus,cardamom powder and cashewnuts and cook for 2-3minutes and take out of the flame and allow it to cool.
6.Now take a rice flour mixture and knead it on a clean surface or on a wide plate or bowl,when still it is warm,Knead it like a chappati dough until it becomes soft.
7.Divide the dough into lemon size balls,take a one rice ball dip it in rice flour and roll out 5cm discs then take a kadubu mould,pace the rolled disc on the mould,add Tbsp of coconut filling in the middle.
8.Smear the water to the edges then gently press the mould to seal the edges and remove the excess dough from the edges.Now open the mould gently,and remove the finished kadubu.Do the same procedure to all the remaining balls.
9.Place the kadubu's on lightly greased idly plates and steam it for 10-15 minutes. Kadubu's are ready to offer neivedya for Lord Ganesha. Serve with Ghee.
Note.
1.Make sure to keep an eye on when melting jaggery,beacuse it will burn easily.
2.I have used kadubu mould which is typical south indian style but if you have modak
mould you can use it.
3.Don't over fill the mould, the mixture will oozes out when you steam it and will be a messy kadubu.
4.Along with cashews you can add any dry nuts and raisins.
5.If you don't have the any sort of moulds,then simply roll out the discs and take disc on your left hand palm,place the tbsp of mixture,smear the edges with water then gently close them by sealing the edges in to a cresent shape and steam it as normal.
6. To check the whether the coconut mixture is ready ,wet your hands and touch the mixture if it sticks it is not ready and needs to cook more or if it doesn't sticks then it is ready.
