Steamed Modak

Steamed Modak Recipe 

A healthy, handmade Indian dessert to celebrate tradition and devotion.

Category: Dessert | Cuisine: Indian | Occasion: Ganesh Chaturthi Festival

Steamed Modak is a traditional Indian sweet dumpling offered to Lord Ganesha during the Ganesh Chaturthi festival. This handmade, healthy dessert is made with rice flour, coconut, and jaggery. 

 Preparing modak at home is a beautiful way of keeping traditions alive and celebrating culture with devotion and love.

Ingredients

• 1 cup rice flour
• 1¼ cups water
• 1 tsp ghee (clarified butter)
• 1 cup grated fresh coconut
• ¾ cup grated jaggery
• 1 tsp cardamom powder
• 1 tsp khus khus roasted
• 1 tsp dry raisins
• A pinch of salt

Method (How to Make Steamed Modak)

1. Boil water with a pinch of salt and ½ tsp ghee. Add rice flour and stir continuously until a dough forms. Cover and set aside.
2. In a pan, heat jaggery and coconut together. Stir until the jaggery melts and starts to leave sides. Add cardamom powder poppy seeds, raisins and mix well. Let it cool.
3. Knead the rice dough with wet hands until smooth. Take a small portion, shape it into a cup using your fingers.
4. Fill with the coconut-jaggery mixture and seal the top to form a modak shape.
5. Place the modaks in the steamer and steam for 10–12 minutes.
6. Serve warm as a divine offering to Lord Ganesha.

Steamed Modak

More than a dessert, steamed modak is a celebration of heritage, flavors, and the simple joy of gathering — a small offering with a heart full of gratitude.

 – A sacred treat for Ganesh Chaturthi 🙏

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Kadabu / Karanji

Kadabu (Karanji) Recipe – Traditional Sweet for Diwali & Ganesha Festival

Kadabu in Kannada or Karanji in Marathi is a beloved festive sweet made during Ganesha Chaturthi and Diwali. These deep-fried coconut dumplings are stuffed with jaggery or sugar and are a delicious part of festive meals. Try this traditional version with jaggery!

Kadabu / Karanji

Ingredients

For the Dough:

• 1/2 cup Chiroti Rava
• 1/2 cup Maida (All-purpose flour)
• 1–2 tbsp Ghee
• Pinch of Salt
• Water (as needed)
• Oil for deep frying

For the Filling:

• 1 cup freshly grated coconut
• 1 cup jaggery (powdered)
• 1–2 tsp Cardamom powder (Elachi)
• 1–2 tsp Poppy seeds (Khus Khus)
• Ghee as needed

Method

1. Mix the dough ingredients with enough water and knead to a soft, pliable dough. Cover and let it rest for 15–20 minutes.
2. Heat ghee in a pan, add coconut and jaggery. Stir continuously on medium heat until jaggery melts and blends with the coconut.
3. Add cardamom powder and poppy seeds. Mix well. Let the mixture cool.
4. Roll small balls from the dough, flatten them into pooris, and place a spoonful of filling in the center.
5. Fold and seal the edges well (use a fork to crimp).
6. Heat oil in a deep pan. Deep fry the kadabus until golden brown and crisp.
7. Drain on absorbent paper. Serve warm or store in an airtight container.

Making Kadabu or Karanji at home is a rewarding festive tradition. These crispy, golden sweets with aromatic coconut filling are perfect for your festive table.

Tips

• Use sugar instead of jaggery for a different taste.
• You can use a mold to shape the kadabu evenly.
• Always seal the edges tightly to avoid filling leakage while frying.

Cooking with love, passing it on!

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Moong Dal Salad / Hesarubele Kosambri

Hesarubele Kosambri or Moong Dal Kosambri is normally served as part of traditional Habbada Adige (Festive Food Platter).Salads are known as Kosambri in Kannada.This is made from Moong dal with Cucumber.Perfect for summer months.

Moong Dal Salad / Hesarubele Kosambri 

Ingredients:

• 1/2 cup moong dal 
• 1 cucumber,finely chopped
• 5-6 finely finely chopped green chillies
• 1tspn oil
• 1tspn mustard seeds
• 1/2 tsp jeera
• few curry leaves
• Hing pinch
• fresh coriander chopped
• 2tbspn fresh grated coconut
• 2 tbspn grated raw mango
• salt as per taste

Method:

1.Soak moong dal for 30minutes and drain it dry and keep it aside.

2.Heat oil in a small kadai or pan on medium flame. Add mustard seeds-once it splutters,add chana dal,urad dal ,green chillies, curry leaves and hing,once done add to the moong dal.

3 .Add chopped cucumber,chopped coriander leaves , grated coconut,raw mango shreds salt and and mix well.Serve with chapati or enjoy with hot Saaru or Rasam Rice.

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Kadlebele Kosambri / BengalGram Salad

Kadlebele Kosambri / Bengal Gram Salad is normally served as part of traditional Habbada Adige (Festive Food Platter). Salads are known as Kosambri in Kannada.

This is made from lentils.(chana dal).

Kadlebele Kosambri / BengalGram Salad

Ingredients

• Kadalebele/ Chana dal - 1 cup (soaked)
• Mavinakayi / Raw mango grated-2 tsp
• Fresh Grated Coconut- 2 tbsp
• Coriander leaves- few
• Salt-for taste

Seasoning

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Jeera-1/2 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Hing-  pinch
• Green chillies - 4-5 
• Curry leaves - few

Method:

1.Soak chana dal for 4-5 hrs and drain it dry and keep it aside.

2.Heat oil in a small kadai or pan on medium flame. Add mustard seeds-once it splutters,add chana dal,urad dal ,green chillies, curry leaves and hing,once done add to the soaked dal.

3 .Add grated mavinkayi ,chopped coriander leaves , grated coconut,salt and mix well.

Serve Kosambri with hot Rasam/ Saaaru Rice. Enjoy just like that.

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Kadle Kaalu Usli / Kabuli Chana Usal

Kadle Kaalu Usli / Kabuli Chana Usal

Kadle Kaalu Usli / Kabuli Chana Usal is a nutritious, quick snack and healthy too. Try it out. It is simple and easy to prepare. You can enjoy with rasam rice or chapati.

Ingredients
1 cup white chickpeas/Kabuli chana

(cooked well)
Grated coconut-2-3 tbsp
Lemon juice-1tsp
Coriander leaves

Seasoning/tadka
Oil

few Curry leaves

1/2 tsp Mustard seeds
1/2 tsp jeera
1/2 tsp chana dal
1/2 tsp urad dal

5-6 finely chopped  green chillies

Hing-pinch

Salt -as per taste

Method- 

Mix the chana with salt . Season with mustard seeds, jeera, chana dal, urad dal, curry leaves, green chilies and hing. Add lemon juice, fresh grated coconut, coriander leaves and mix well and serve Kadle Kaalu Usli as snack or side dish for chapati or rasam rice.

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Do check other healthy and nutritious salads under "Kosambri"

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