Assorted Chaturthi Modak

Rawa Modak

These Rawa Modaks, made with perfectly ground MasterCook Rawa, will be adored by all! Stuff them with dry fruits if desired, and they’re ready to eat.

Ingredients

100 gm / ¾ cup Vijay Bombay Sooji
15 gm / 1.5 tbsp Ghee
125 ml / ½ cup Milk or water
50 gm / ¼ cup Sugar
3 gm / 1 tsp Mastercook Elaichi, powdered

Procedure

In a pot, add the ghee and allow it to heat up.
Add the sooji and roast it on a low flame, you do not want the sooji to change color, just the rawness to go away.
After 3-4 minutes, add the Milk or water and stir well. Add the sugar and keep stirring.
Cook this mixture until it thickens and comes together to form a dough.
Once it has come together, take it out on a plate and set aside to cool slightly.
Once cool to the touch, knead the dough for another 3-4 minutes until it becomes smooth.
Prepare the modaks by using a mould.
If you wish you can also stuff the modaks with dry fruits.

Tips for Cooking

Ensure that the measurements are proper to achieve the right consistency.
You may add a little saffron milk to get a bright yellow hue.
This dough can be prepared the previous night and the modaks shaped the next day. You may need to knead it again to achieve the proper texture.

Dry Fruit Modak

This Dry Fruits Modak recipe is ideal for health-conscious individuals because it contains nutritious and tasty chopped nuts, fruits, and other ingredients.

Ingredients

In a blender jar, add the dates and figs along with a splash of water
Blend until a coarse paste is formed.
In a pan, heat ghee until it is warm.
Add the blended dates and figs and stir well until it becomes soft and malleable
Add the chopped dry fruits and stir well to incorporate.
Keep stirring until it comes together
Take it out into a bowl and allow to cool.
Add the choppedOnce cool, use a modak mould to form the modaks.
dry fruits and stir well to incorporate.

Procedure

Heat ghee in a pan and roast the dry fruits and makhana till brown and fragrant. Take out and set aside
To the same pan add the Mastercook Dhania powder and roast till lightly browned and fragrant.
Add the roasted dry fruits and makhana to a blender along with sugar and blend for 1-2 minutes until a fine powder is formed.
Combine this with the roasted dhania powder and set aside.

Tips for Cooking

You can use your choice of dry fruits, and add or omit them in the quantity mentioned in the recipe
You can also use cranberries, prunes etc along with the dates and figs.
This recipe is sweet enough without sugar, however if you do feel the need to add sugar, you can add some while mixing in the chopped nuts.

Mawa Modak

These Mawa Modaks are a treat for anyone with a sweet tooth; they’re simple to make and delicious to eat. Add some dried fruits for some extra nutrition!

Ingredients

250 gm / 1 cup Mawa or Khoya
150 gm / 1 cup Sugar
5 gm / 1.5 tsp Mastercook elaichi, powdered

Procedure

In a pot, preferably nonstick, add the mawa and stir gently till it begins to melt.
Add the sugar and elaichi powder and stir well.
The mixture will now be quite liquid.
Keep stirring for atleast 7-8 minutes until it thickens and comes together.
At this point, your mawa will be a slight offwhite color. You can choose to keep it this way, or cook for an addition 5-7 minutes, till it caramelises and changes color to a caramel brown. Either way is delicious and its your preference.
Once the mawa mixture is cooked to your liking, take it out in a bowl and let it sit for atleast 7-8 hours covered at room temperature.
After 7-8 hours, place about 40 gm of the mixture into a medium size modak mould and press to form the shape, scrape off any excess and set aside
Optionally, you can stuff the modak with chopped dry fruits. Just take a little of the mawa mixture and incorporate it into the dry fruits to help it sit inside the modak properly

Tips for Cooking

Use high quality mawa for this recipe as it contributes a lot to the final flavour of the modak
If you are cooking the mawa mixture till it is only offwhite, then you can add some saffron to give it a light yellow color.
You can also add finely chopped dryfruits to the mixture directly while cooking instead of stuffing it later on.
Panchamrit is typically made from Milk, but since that would ruin the texture of the cream, we have used Khoya instead.

Steamed Modak

Delectable Steamed Modaks with mouthwatering coconut stuffing – no wonder it’s a crowd-pleaser! Ideal for coconut and Modak fans alike.

Ingredients

For Dough

250 gm / 2 cups Vijay Gold Rice Flour
400 ml / 2 cups Water
3 gm / 1 tsp Salt
5 gm / 1 tsp Ghee

For Filling

150 grams / 2 cups loosely packed grated coconut
75 gm / 1 cup whole jaggery or jaggery powder
3 gm / 1 tsp Mastercook Elaichi, powdered

Procedure

In a pot, heat the water along with the salt and ghee
Once it is boiling, add in all the rice flour at once and mix very well.
Once it is thoroughly mixed, cover with a lid and rest for 5-10 minutes.
Transfer to a bowl, and dipping your hands in water, knead the dough until it is soft and smooth.
Set aside under a damp cloth.
For the filling, saute the coconut with a little ghee until it is slightly dry.
Add the jaggery and elaichi powder and mix well.
Cook for 5-6 minutes or until the mixture is thick and comes together.
Set in a plate to cool.
For large modaks, divide the dough into 10 pieces, for medium size, divide into 15 pieces. Also set your steamer to heat up.
Take each piece and gently flatten it using your hands to form a cup shape.
Pinch the dough at the sides to form pleats.
Add about a tbsp of the filling in the center and gently press the dough together to form the modak shape.
Set aside and prepare the rest.
Steam the large modaks for about 15-20 minutes and the medium modaks for about 10-11 minutes.

Tips for Cooking

The water and rice flour ratio has to be correct to form the right consistency
Knead the dough when it is hot, if it cools down it will be difficult to work with and may not give the desired result. If it is too hot, you may use a cloth to press and knead the dough.

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Makhan Mishri

Makhan Mishri

A Vijay Gold special Poha Recipe for Gokulashtami, Aval Kesari topped with a fluffy buttercream and garnished with Saffron, nuts and rock sugar, or mishri.

Ingredients

For the Aval Kesari

75 gm / 3/4th cup Vijay Gold Thick Avalakki
150 ml / 2/3rd cup Water
50 ml / ¼ cup Milk
100 gm / ½ cup Sugar
20 gm / 2 tbsp Ghee
Few strands of Saffron, optional

For the Makhan Mishri (Buttercream)

100 gm / ½ cup Butter, softened
150 gm / 1 ½ cup Powdered sugar
20 ml / 2 tbsp Whipping cream

Procedure

In a pot, add the ghee and let it heat up on medium flame. On the side, heat the milk and water together until boiling.
Once warm, add the Vijay Gold Thick Avalakki and roast on medium low flame until just beginning to brown and become fragrant.
Add all the liquid at one go and mix well to combine.
Turn the flame to low and cover with a lid. Allow to cook for 5-8 minutes, stirring occasionally.
Once all the water has evaporated, add the sugar and mix well to combine.
Cook well until the mixture is thick and the poha is cooked.
Finish with a little more ghee and serve warm or cold. For this recipe, we will serve it cold.
In a mixing bowl, add the softened butter and using a electric whisk, whip on high speed for 4-5 minutes until the butter is pale and fluffy, scrape down the sides as required.
Add the powdered sugar and whipping cream. Start on low speed to prevent the sugar from flying.
Once the sugar is mixed in, increase the speed to high and whip for 3-4 minutes until thickened, and very fluffy

To assemble

Using a round cookie cutter, add about 2 tbsp of the Aval kesari and press lightly to form it into a disc.
Take off the cutter and pipe small stars of the makkhan mishri on top to cover the surface of the kesari.
Garnish with chopped nuts, and rock sugar, or mishri.

Tips for Cooking

You can prepare the components separately a day prior and assemble it the next day to serve.
The Aval Kesari will not be very sweet on its own, as the buttercream is very sweet and will balance out when eaten together.
You can add jaggery as well instead of sugar into the kesari. But note that this wont work for the buttercream
We add whipping cream to stabilise the buttercream, but incase you do not have it, you can make it without the cream, but you may require refrigeration to prevent the buttercream from becoming soft.

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BASBOUSA RECIPE

BASBOUSA RECIPE

A traditional Middle Eastern dessert, this semolina cake is made with Vijay Bansi Sooji & soaked in sugar syrup after baking! A guilty pleasure to be enjoyed on a special occasion.

Ingredients

For Basbousa
225 gm / 1&1/3 cup Vijay Gold Bansi Sooji
50 gm Sugar, powdered
30 gm / 2 tbsp Butter, melted
30 gm / 2 tbsp Ghee, melted
50 gm / 4 tbsp Coconut, dessicated
10 ml / ¾ tbsp Rose Water
200 ml / ¾ cup Milk
For Sugar Syrup:
80 gm / 1/3 cup Sugar
90 ml / 1/3 cup Water
For Topping:
9 Almonds, blanched and peeled

Procedure

Preheat your oven to 180 C / 375 F / Gas Mark 4. Grease a 6*6 square pan with ghee and set aside.
In a large mixing bowl, combine the Vijay Gold Bansi Sooji and powdered sugar till well combined.
Add the ghee and mix well using a spatula till the mixture is thoroughly combined.
Now add the Coconut and mix well.
Add the milk and rose water and mix thoroughly to combine, ensure that there are no lumps.
Let the mixture stand for 5-10 minutes for the sooji to absorb the milk slightly.
Mix once again and pour the mixture into your prepared tray. Score the top into 9 even pieces and top each one with a peeled almond.
Bake for 45-50 minutes until the top is golden brown and a toothpick inserted comes out clean.
While the Basbousa is baking, prepare your sugar syrup by dissolving the sugar in the water and boiling the syrup for 3-4 minutes. Allow it to cool completely.
Once your Basbousa is out of the oven, pour all the sugar syrup evenly over the top, it may look like it is too much, but it will all be absorbed. After pouring the syrup, allow it to stand for 30-40 mins before slicing and serving.

Tips for Cooking

If you do not have dessicated coconut, you can use freshly grated coconut as well. Keep in mind that this will contain a little more moisture and the milk will have to be reduced slightly by about 25-30 ml.
The milk can be slightly warm when you add it to the sooji mixture, this allows the sooji to absorb it much quicker and hastens the baking process as well.
Incase your mixture is too dry after adding the milk, add a little more to make it into a thick batter consistency.

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Akki Tari Idli

Akki Tari Idli

Idlis from Vijay Premium Akki tari & Vijay Gold Avalakki are soft & flavorful, they cook instantly in an idli cooker, making them the perfect quick breakfast!

Ingredients

150 gm / 1 cup Vijay Gold Akki Tari
100 gm / 1 cup Vijay Gold Medium Avalakki
250-300 ml Water
250 gm Yogurt
2 gm / 3/4 tsp salt

Procedure

Start by adding around 100 ml of water to the Vijay Gold Medium Avalakki and mixing well to make it wet and soft
Add half the yogurt and mix well. Set aside for 10 minutes.
After 10 minutes, add the remaining yogurt and mix well. Transfer to a blender and blend to a fine smooth paste, adding water only if necessary.
Transfer to a large bowl and add the Vijay Gold Akki Tari, salt and just a splash of water. Stir well to combine. Set aside for 20 minutes.
Set your steamer with water and allow it to come upto temperature. Grease your idli molds or line with cloth.
After 20 minutes, the mixture will be quite thick. Add water a little at a time to make it a thick batter, like an idli batter.
Fill your idli moulds with the batter, almost to the top as it will rise a little and steam for 17-20 minutes, a knife inserted into the idli will come out clean.
Serve hot with ghee and chutney.

Tips for Cooking

The amount of water mentioned is only a guide, you may require more or less water.
If you prepare the idli’s in batches, the batter may thicken once again, just add a splash of water to bring back the consistency that is needed.

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