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.


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


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.


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.


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!


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


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.


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


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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