Sweet Kadubu

1. 1
   saute · ~7 min

   Make the coconut jaggery filling.

   1.Heat a pan over low heat and add grated coconut.

   2.Add grated jaggery and cook, stirring, until the jaggery melts and the mixture thickens slightly (4-5 min).

   3.Add cardamom powder and mix well.

   4.Take it off the heat and cool the filling until easy to handle.

   TIPKeep the heat low so the jaggery melts gently and does not turn hard.
2. 2
   boil · ~4 min

   Boil water for the dough.

   Bring water, 1 tsp ghee, and salt to a gentle boil in a saucepan.

3. 3
   mix · ~4 min

   Make the rice flour dough.

   1.Lower the heat and add the rice flour to the hot water.

   2.Mix quickly with a spoon until it comes together into a soft mass.

   3.Cover and let it sit for 3-4 minutes so the flour hydrates.

   TIPThe dough should look soft and moist, not dry or crumbly.
4. 4
   mix · ~5 min

   Knead the dough until smooth.

   When cool enough to handle, grease your palms with a little ghee and knead the warm dough until smooth and crack-free.

   TIPKnead while the dough is still warm; cold dough cracks while shaping.
5. 5
   assemble · ~12 min

   Shape the kadubu.

   1.Divide the dough into 8 equal balls.

   2.Flatten one ball into a small cup with greased fingers, keeping the center slightly thicker.

   3.Place 1 to 2 tsp coconut filling in the middle.

   4.Bring the edges together and seal neatly into a modak or half-moon shape.

   5.Repeat with the remaining dough and filling.

   TIPSeal the edges well so the filling stays inside while steaming.
6. 6
   steam · ~12 min

   Steam the sweet kadubu.

   Grease the steamer plate with ghee, arrange the shaped kadubu with a little space between them, and steam until firm and glossy.

7. 7
   rest · ~5 min

   Rest for 5 minutes.

8. 8
   serve

   Serve warm.

   Sweet kadubu tastes best warm, when the outer layer is soft and the filling is fragrant.

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