Here's wishing all Mane Adige readers A Very Happy Gowri-Ganesha Festival!!!! This festival brings back to me, very sweet memories of childhood. Gowri-Ganesha is one of the biggest and most important festivals in Karnataka. This is a two day festival - Gowri puja is performed on the first day and Ganpati puja, on the second day. Back home in Bangalore, the festive atmosphere sets in almost a week in advance. Markets are flooded with different varieties of Gowri- Ganesha idols, flowers and fruits, garlands, decorative items etc. The festivities started quite early at our home as well! Mom would make different varieties of sweets 'n savories couple of days in advance... A day before the puja, Dad would start making the mantap. My job was to assist him in that. Him being a perfectionist, we would un-tie and re-tie the mantap a zillion number of times before he was actually satisfied :D. Oh, how I miss all that now.... :(
Check out my last year's post on Gowri-Ganesha here- Kayi Kadubu!
The recipe I have for you today is a sweet dish made specially for the Ganesha puja. This dish is called Karigadubu (kargadbu) in Bangalore/Mysore regions and Karjikayi or Karjikai in Mangalore-Udupi regions of Karnataka. Karigadubu is very similar to "Modak" that is a Maharashtra speciality.
For the dough:
1 cup Fine Rava (Note: Please use ONLY FINE RAVA. Upma rava is not suited for this)
1/4 cup Maida
1-2 tbsp Ghee/Butter
Water, for preparing the dough
Oil for Deep Frying
1/2 cup Desiccated coconut/ Copra/ Kobbari
1/2 cup Confectioner's / powdered Sugar
1 tsp Powdered Elaichi/Cardamom
1-2 tbsp Raisins (optional)
- Mix all the ingredients for the dough; Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside.
- Mix all the ingredients for the filling in a mixing bowl; Adjust sweetness according to taste;Keep aside.
- Pull out small balls from the rava-maida dough and roll them into small circular pooris. Make sure the pooris are not too thick.
- Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk. Note: If you have the plastic/metal press, you could use that as well. Place the poori with the filling in the press; Fold and press to seal; Remove excess dough.
- Heat oil in a wok on low-medium heat; Drop the Karigadubu into oil one by one and fry until they turn golden brown in color; Fry on both sides.
- Remove from oil an strain into paper towels; Let cool completely and store in air tight containers.
Prep Time: About 30-40 mins;
Makes: About 15-20;