Baked Kadubu and Modak
Here's a healthier version of the traditional classic - Karigadubu or Kadubu.
Karigadubu is popularly called as Kadubu/ karanji/ kajrikayi in different parts of India. It is a deep-fried dumpling that is stuffed with desiccated coconut, jaggery and dried fruits.
Modak is a form of Kadubu but shaped differently. This particular delicacy is made especially for Ganesh Chaturthi, a festival celebrated in the glory of the elephant god, Ganesha!
This recipe is a labor of love. It took me multiple tries to get the kadubu look and taste like the deep-fried ones. Special thanks to my mom and my friend for their wonderful tips that helped me get the right texture and flavor.
Follow this video to see how I made the kadubu and modak!
BAKED KADUBU AND MODAK
For the dough:
Rava/ Cream of wheat - 1/4 cup
Almond flour - 1/8th cup
Ghee - 2-3 tbsp
Water - as needed
Milk - 1tbsp for basting
For the stuffing:
Desiccated Coconut - 2-3 tbsp
Sugar - 3tbsp
Cashews & Raisins - 1tbsp each
Cardamom powder - 1/8th tsp
Preheat oven to 400 F.
To make the dough: Combine the first 3 ingredients and slowly add water to form a dough. Knead well. Cover with a wet paper towel and allow it to rest for 10 minutes.
To make the stuffing: Mix all the ingredients listed under stuffing together.
Knead the rested dough again and make small balls with it.
Roll the balls into discs and add stuffing in the middle and fold like an empanada or modak (Watch the video for how to)
Brush some ghee and milk on the kadubus and modak and bake at 400 F for 20 minutes, flipping it half way through.
Remove from oven and cool completely.
Store in air tight container and consume it within 3 days.
If you want to avoid using sugar for the stuffing, you can use this date and dried fruit mixture instead.
Do not skip brushing the kadubu with the milk and ghee. This step is very important.
Wishing all my readers a very happy Ganesh Chaturthi!