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This article was first published 3 years ago  » Getahead » Food » Recipes: Mawa Modak, Moong Dal Phulka, Mitho Lolo

Recipes: Mawa Modak, Moong Dal Phulka, Mitho Lolo

Last updated on: August 25, 2020 21:35 IST
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Rediff Reader and food blogger Manasi Sadarangani prepared these special recipes to celebrate Thadri, a Sindhi festival.

Mawa Modak

Modaks are sweet stuffed dumplings offered to Lord Ganesha as prasad/bhog.

Mawa modak


  • 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.

Moong dal phulka


  • 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. 

Mitho lolo


  • 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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