Kara Kadubu

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. For the filling, melt the jaggery in the water in a large kadai, stirring until fully dissolved.
2. Add the grated coconut and mix well, then cook until the mixture pulls away from the pan and holds its shape slightly.
3. Stir in the cardamom powder and ghee, mix well, and set the filling aside.
4. For the dough, bring the water and ghee to a rolling boil in a saucepan, then set aside.
5. Put the rice flour and salt in a large bowl and mix well.
6. Add the hot water in batches, mixing, until the flour turns moist.
7. Knead the dough, sprinkling in water if needed, for 5 minutes or until soft. If it seems dry, wet your hands and knead again.
8. Shape each modak by pinching a ball of dough, pressing the edges with both thumbs to make a dent, filling with a ball of stuffing, then bringing the edges together and sealing.
9. Steam the modak for 10 minutes, or until they look shiny.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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