Kari kadubu/fried Modak

Happy ganesh chauturti to all my readers!

  

Enjoy this ganesha chaturti with delicious easy to make crispy fried modaks . Modak is Lord Ganesh’s one of favorite dishes. There are lots of variant of Modak, here I am posting fried modak recipe for Ganesh Chaturthi festival. Lord Ganesha is my favorite Hindu God and we all celebrate this festival.We offer different types of prasad to lord ganesha on this day and  Modak is one of them which is also loved by my kids. Fried modak is made from different types of flours like wheat flour,maida and rice flour and easy to make. Maida is not ideal for fried modak. By easy steps you can made fried modak easily, even you can changes ingredients to change taste.

Ingredients

• To make outer cover:
  1. 1/4 cup rice flour
  2. 1/2 cup Maida/all purpose flour
  3. 1/4 cup fine soji/chiroti rava or wheat flour
  4. water as required
  5. 4 Tbsp ghee
  6. Pinch of Salt
  
  
  To make stuffing:
  
  1. 2 cup freshly shredded Coconut
  2. 2 cup Jaggery
  3. 4 Tbsp poppy seeds
  4. 2tbsp white thil/sesame seeds
  5. Cardamom powder a pinch
  6. Roasted cashewnuts and raisins ( crushed)

To make outer cover: 

• Mix all the flours together and salt in a bowl.
• Add water and knead well.
• At the end add ghee and knead again.
• Keep it aside for 15 mins,covered with a muslin cloth or cling film.

To make stuffing: 

• In a pan, roast the poppy seeds and white sesame seeds
• Once they are roasted well add the shredded coconut and jaggery. Mix everything well.
• Finally add cardamom powder and cashewnuts.
• The stuffing is ready.

 To make modak:

• Take small balls of the dough, roll it into small puris.
•  Now spread spoonful of stuffing over the puri.
• Fold the edges as shown in the picture and gather them in the center. Seal it properly.
• Heat oil and deep fry the modaks. The oil should be not too hot as the modak can get burnt and remain uncooked from inside.
• Stir them at regular interval to make sure that they are cooked from all sides.
•  Serve them hot or Store them in an air tight container.
  
  
  Note:

•  To make the modak crispy the puri should be thin.

• To make modak of same size cut out the puri with a round shaped cutter or a sharp edged bowl.