Rediff Reader and food blogger Manasi Sadarangani prepared these special recipes to celebrate Thadri, a Sindhi festival.
Modaks are sweet stuffed dumplings offered to Lord Ganesha as prasad/bhog.
- 1 tsp ghee
- 1 cup milk powder
- 1/4 cup powdered sugar and cardamom
- 1/2 cup milk
- Saffron (kesar)
- Modak mould
- Heat a non-stick pan, add ghee, milk and milk powder. Mix well to avoid lumps.
- Within 8 to 10 minutes it will start thickening and form a dough that leaves the sides of the pan.
- Turn off the flame and add 1/4 cup powdered sugar and cardamom powder. Transfer the mixture to a bowl.
- Take a modak mould. Press a tiny portion of dough in the mould to shape it.
- Repeat the process till all dough is over.
- Refrigerate for at least an hour to set before serving.
Sindhi Dal Phulka
Sindhi Dal Phulka or moong dal paratha is a healthy stuffed snack rich in protein with mild spices.
This recipe is mostly made on the occasion of Thadri.
- 1/2 cup yellow moong dal, washed and soaked for 30 minutes
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 2 cup whole wheat flour
- 1 tsp cooking oil
- Salt as per taste
- Water as per requirement
- In a pan, take moong dal. Add salt, turmeric powder and one cup water.
- Boil on medium flame for 10-12 minutes. It should be soft not mushy.
- Turn of the flame and drain the water.
- Transfer to a bowl and add red chilli powder, cumin powder and salt.
- Make a firm smooth dough by kneading well for about 3 to 4 minutes. This will make the parathas soft.
- Drizzle a teaspoon of oil over the dough and knead for few more minutes.
- Divide into small balls. Dust in flour, flatten and roll it a little.
- Stuff moong dal in centre and cover the flattened paratha.
- Roll it again gently without applying too much pressure.
- Heat a tava and cook paratha on medium to high flame till it gets golden brown spots on both sides.
- Serve hot with roasted Sindhi papad, pickle, boondi raita or buttermilk.
Sindhi Mitho Lolo
Mitho Lolo is a sweet made from wholewheat flour and sugar syrup.
- 250 gm wheat flour
- 120 gm sugar
- 40 ml cooking oil
- Water as per requirement
- In a saucepan boil a cup of water, add sugar and turn off the gas after 5 to 10 minutes so the sugar dissolves completely.
- The syrup consistency should not be too thin or thick.
- Take wheat flour, oil and pour sugar syrup little by little to knead the flour.
- The dough should be stiff and if needed, you can add some water.
- Take a ball size portion of this dough and roll it a little.
- Heat a tava and cook on both sides on low flame still brown patches appear.
- Lolos taste best with curd, pickle or even buttermilk.
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