How To Make Karigadabu/Karjikai For Ganesh Chaturthi + {Video}

Sunday, August 16, 2020

Gowri-Ganesha Habba is one of the biggest festivals for us Kannadigas. For Ganesh Chaturthi, it is a ritual to make Karigadabu (Fried Modak) & offer it to Long Ganesha as Naivedya (Offering)


Though Karigadabu or sometimes addressed as just Kadubu looks very similar to the North Indian Gujiya but it actually is very different. 

If you are attempting these for the first time, you can find a video on how to make Karigadabu below which will make your job easier 

Makes 25 nos.


  • 1 cup Fine Semolina (Chiroti Rava)
  • 2 pinches of Salt 
  • A pinch of Turmeric 
  • 2-3 teaspoons of Ghee/Oil 
  • 1/4 cup Water for kneading the dough 
  • Oil for Deep Frying 

For the Kobbari Sakkare Filling 

  • 1/2 cup grated Dry Coconut 
  • 1/4 - 1/2 cup Powdered Sugar (Depending on the sweetness of Sugar)
  • 1/4 teaspoon Cardamom Powder 

Prepare the dough for the outer covering 

In a bowl, add Semolina, Salt, Turmeric & Ghee & mix well until crumbly 

Add 1/4 cup water , little at a time to form a smooth but stiff dough. Cover with a damp kitchen towel & set aside for 20 minutes 

Prepare the Filling

In a bowl, add 1/2 cup of grated coconut 

To this, add Powdered Sugar. the amount of sugar depends on its sweetness. In the US, the sugar is always less sweeter so we usually add 1:1 ratio of Dry Coconut:Sugar 

Indian Sugar is sweeter, so if using that, add only 1/4 cup of powdered sugar 

Add Cardamom Powder & set aside 

Roll the Dough & Fill the Stuffing 

After 20-30 minutes, take out the dough from the bowl & gently knead for 2 minutes 

Pinch out small lime sized (Smaller than regular lime sized) balls from the dough 

Roll them into smooth balls & flatten them into discs

Dust each of the discs with wheat flour, roll into a slightly elongated shape 

Fill 1 teaspoon of the filling in the center & dip your finger in water & run it along the edges on one side 

Close the other side & using a bit of wheat flout, press the edges to seal 

You can use a fork to give it sone design 

Once done, keep them covered with a damp cloth to avoid drying 

Deep Fry the Kadubus 

Heat oil in a frying pan, check the oil for readiness,

Once hot, drop 4-5 Kadubus gently into the oil & fry on medium flame until lightly golden 

Take them out & drain on paper towels & let it cool completely before storing in an  air tight jar

It stays fresh for 2 weeks 



You have to using Fine Semolina (Chiroti Rava) only. Do Not use Coarse Semolina 

Do Not rest the dough for more than 30 minutes as it will make the Kadubus Soft & we don't want that 

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