Kobbari sakkare karigadubu , bhandara and modaka

Ingredients

Chiroti rava( fine sooji)— 1 cup

Maida—1/4 cup

Kobbari grated ( dry copra)—2 cups

Sugar—1 cup

Ellaki (Cardamom)—7 pods

Ghee—1 tablespoon

Salt— a pinch

Refined oil —for frying.

Mix rava, maida, salt and ghee in a bowl and add enough water to make a stiff dough.

It should be stiffer than the poori dough.

Knead well till it becomes soft and pliable,

Take grated coconut in a mixer and make a coarse powder ..

And make sugar also a coarse powder in mixer.

Ground the cardamom to powder.

Mix everything together well.

Clean and wipe the kadubu moulds and keep ready. You can do kadubu without moulds.

Make small marble sized balls from maida rava dough and roll it out to very thin pooris.

Put the rolled poori on top of the mould press and fill it with stuffing on one side

Wet the edges with water.

Close the mould to seal the kadubu and remove the extra dough.pressed out of edges.

Remove from mould and keep aside

If you don’t have mould close the poori stuffed to other side forming half moon.

Take a fork and make impressions on the edges or pinch the edges with your finger

Make all the kadubus and keep ready for frying.

Take a kadai pour oil in that .heat oil on a medium flame.

Once properly heated drop 2 to 3 kadubus at one time slowly, and fry them in reduced flame.

Fry them till crisp

Transfer them to a colander and drain them on a paper napkin.

Cool them and store.

Make 2 thin pooris and fill the stuffing and press like Pattis and 2 strips of the dough in criss crossed to make a plus sign.on the dough to seal.