September! The season of having people over to your house for lunch because it’s the festival of Lord Ganesha. And when I think of people over this festival, let’s be honest. I think of steamed modak, undulka, sihi kadubu, rava laddu, dry fruits karanji and much more whose main ingredients are rice flour, coconut, semolina and jaggery. These are the best possible festival days of my life in India.
My vacationing is appropriately planned to match with festivals this year because I could enjoy most important ones with my beloved family. Otherwise I get to celebrate only two of them like I did last year. These pretty and awesomely shaped traditional sweets of Ganesha chaturthi are most yummiest and wonderful ever delicacies. Being a foodie I eat and admire everything my mother lovingly cooks for the festival.
Sihi kadubu, as it is well known in Karnataka is a dumpling in which coconut and jaggery is stuffed. There are two steps.
Step one: Stuffing. Make jaggery dissolve in little water and cook till it bubbles up. Saute fresh grated coconut, poppy seeds and cardamom powder in it till thickens. Get this stuffing ready and let it cool down so that you can handle it.
Step two: Outer dough. Water and rice flour in equal quantity gets the dough in perfect consistency. Water when gets to rolling boil situation, pour in rice flour and mix. Get the consistency right like not too thick or thin. Pat 2″ discs over damp cloth, stuff a tea spoon of coconut-jaggery mix and cover in semi circular shape. Some times shaping sihi kadubu needs quite a bit of trick and designing skill. Steam cooking such carefully designed dumpling and offering to God is the best ever way to enjoy the festival.