Shakshuka is your go-to one-pot wonder; comforting, protein-rich, and packed with flavour. Poached eggs simmer in a spiced tomato base, and when made in theSUNCASA Impact Pro Frypan, it becomes the perfect mess-free, fuss-free meal.
Heat olive oil in the frypan. Add chopped onion and garlic. Sauté for 2–3 minutes until soft.
Add capsicum and cook for another 2 minutes until slightly tender.
Add tomatoes, cumin powder, paprika, salt, and pepper. Let the mixture simmer uncovered for 6–8 minutes until it thickens.
With a spatula, make small gaps in the tomato mixture and break one egg into each gap gently.
Cover the pan with a lid and cook on low heat for 5–7 minutes until the eggs are just set but still soft in the center.
Garnish with fresh coriander (and feta or olives if using) and serve hot with crusty bread.
Whether it’s a lazy Sunday brunch or a quick dinner fix, this one-pan wonder is a winner every time. And when made in a sturdy, even-heating stainless steel cookware like the Suncasa Impact Pro Fry Pan, the process becomes even smoother.
Ganesh Chaturthi brings with it the aroma of homemade sweets, and modak remains one of the most cherished classic prashad for Lord Ganesha. From soft rice-flour dumplings filled with coconut and jaggery to crisp fried versions packed with nuts, there is a modak for every preference. This festive guide brings together a traditional Ukadiche Modak (steamed modak) and a crisp fried version to make at home using a SUNCASA Multi Kadai.
Why Modak Is Special During Ganesh Chaturthi
Modak is known as the favourite sweet of Lord Ganesha. The Sanskrit word moda refers to joy or bliss, making modak a fitting offering during a festival centred around happiness, prosperity, and new beginnings.
In Maharashtra, ukadiche modak is particularly popular. These steamed dumplings have a soft rice-flour covering and a sweet coconut-jaggery filling. In contrast to the well-known version, this version of modak is fried to perfection, which gives a crisp outer layer and a dry-fruit filling that stays crunchy for longer.
Both versions can be prepared at home using familiar ingredients, simple cooking hacks, and a SUNCASA Multi-Kadai.
Steamed Modak Recipe: Soft and Traditional
The traditional steamed version requires a soft rice-flour dough and a moist coconut-jaggery filling. The dough needs to remain warm and pliable while shaping because cold or dry dough tends to crack.
1. Ingredients for Outer Covering
Ingredients
Quantity
Fine rice flour
1 cup
Water
1 cup
Ghee
1 tsp
Salt
A pinch
2. Ingredients for the Filling
Ingredients
Quantity
Fresh grated coconut
1 cup
Grated jaggery
¾ cup
Cardamom powder
¼ tsp
Poppy seeds or chopped nuts
1 tbsp
Saffron
Few strands, optional
3. Step by Step Cooking Method
Prepare the filling:Add grated coconut and jaggery into the kadhai and cook over low heat for around 5–7 minutes. Stir continuously until the jaggery melts and combines with the coconut. The mixture should remain moist rather than becoming dry. Add cardamom and optional nuts or saffron, then allow it to cool.
Prepare the dough:Next, bring water to a boil with ghee and salt. Reduce the heat, add rice flour, and stir quickly to prevent lumps. Cover and cook for about two minutes. Transfer the mixture to a plate and knead while warm until smooth.
Shape the modaks:Grease your palms with ghee. Take a small portion of dough and flatten it into a cup. Create small pleats around the edges, add the filling, then bring the pleats together and seal the top.
Steam:Arrange the modaks in a steamer, leaving some space between them. Steam for 10–12 minutes until the outer covering becomes glossy and slightly translucent.
With a SUNCASA Multi Kadhai, you can stir-fry, boil, and steam every element of these delicious Ukadiche Modak without juggling ten different pieces of cookware and serve them hot and glossy with just a little drizzle of ghee for good luck.
Tips for a Perfect Ukadiche Modak Recipe
The dough is the most important part of an Ukadiche Modak recipe. Keep it covered whenever you are not working with it to prevent drying.
Use fresh rice flour for a smoother covering.
Knead the dough while it is still warm.
If the dough cracks, add a few drops of warm water and knead again.
Do not overcook the coconut-jaggery filling.
Steam gently rather than exposing the modaks to excessive water.
Keep some distance between the modaks while steaming.
If you are new to pleating, a greased modak mould can make shaping easier and more consistent.
Fried Modak Recipe: Crisp and Festive
For those who prefer a crunchy sweet, fried modaks are an excellent alternative. Instead of rice flour, this version uses whole wheat flour and semolina for the outer covering. Adding ghee and milk helps create a richer dough, while semolina contributes to crispness.
1. Ingredients for the Outer Covering
Ingredients
Quantity
Whole wheat flour
½ cup
Semolina/suji
2–3 tbsp
Ghee
1 tbsp
Sugar
¼ tsp
Salt
A pinch
Warm milk
As required
2. Ingredients for the Filling
Ingredients
Quantity
Dry coconut flakes
2–3 tbsp
Mixed nuts
¼ cup
Raisins
Few
Candy sugar/misri
2–3 tbsp
3. Step by Step Frying Method
Prepare the dough:Mix warm milk, sugar, ghee, and semolina in a bowl. Let it rest for 5–10 minutes so the semolina absorbs the milk. Add whole wheat flour and combine into a crumbly mixture. Gradually add warm milk and knead into a firm, smooth dough. Cover and rest for 10–15 minutes.
Prepare the filling:Grind dry coconut, almonds, pistachios, walnuts, cashews, and candy sugar into a coarse mixture. Do not grind it into a fine powder because some texture adds character to the filling. Keep the raisins aside.
Prepare the wrappers:Divide the dough into portions and roll each into a thin round. You can use a small lid or cookie cutter to create evenly sized discs, making it easier to prepare multiple modaks.
Fill and shape:Place a spoonful of filling and one or two raisins in the centre. Make small pleats around the edge and bring them together at the top to create the traditional modak shape. Seal carefully so the filling does not escape during frying.
Fry:Heat ghee or oil over medium heat in the multi kadhai. It should be hot enough to cook the modaks but not smoking. Fry them in batches until crisp and golden. Drain on absorbent paper.
Steamed vs Fried Modak
Both varieties have their own appeal, so your choice can depend on the occasion and preferred texture.
Star Point
Steamed Modak
Fried Modak
Outer covering
Rice flour
Whole wheat flour + suji
Texture
Soft and delicate
Crisp and crunchy
Traditional filling
Coconut + jaggery
Dry coconut + nuts
Cooking method
Steaming
Deep frying
Best served
Warm
Fresh or stored airtight
Storage
Best consumed fresh
Can stay crisp for 1–2 days
Make Steamed and Fried Modaks with One Versatile Kadai
Festive cooking is always better when there is something delicious to share. Modaks are a perfect example; you can steam them for a soft, pillowy bite or fry them for a crisp, golden crunch. SUNCASA’s Multi Kadai set makes both methods easier with one versatile cookware solution.
For Soft, Steamed Modaks
The Multi Kadai comes with a steamer plate, making it convenient for steaming modaks while retaining heat and moisture.
Prepare your favourite modak filling and shape the modaks.
Place them on the steaming plate, leaving enough space between each.
Add water to the kadai and cover with the stainless steel lid.
Steam until the outer layer turns soft and cooked through.
For Golden, Fried Modaks
Want something crisp instead? Simply remove the plates and use the kadai like a regular cooking vessel.
Heat your preferred cooking oil in the kadai.
Gently add the shaped modaks once the oil reaches the right temperature.
Fry until they turn evenly golden and crisp.
Remove and drain excess oil before serving.
Made from 304 food-grade stainless steel with an impact-forged bottom, the Multi Kadai provides even heating for both methods. Its all-cooktop compatibility and dishwasher-safe design make it a practical addition to festive cooking.
Make Modak Part of Your Ganesh Chaturthi Tradition
Whether you love the soft, delicate Ukadiche Modak recipe or prefer the crispy goodness of a Fried Modak recipe, homemade modaks make Ganesh Chaturthi even more special. Get the family involved, shape a few together, and turn cooking into part of the celebration.
From steaming a Steamed Modak recipe to frying golden, crunchy ones, the right cookware can make festive cooking smoother and more enjoyable.
So, gather your ingredients, get cooking, and explore Suncasa’s collection today for cookware made for everyday and festive delights!
FAQs
What is the difference between steamed and fried modaks?
Steamed modaks typically use a soft rice-flour covering with coconut-jaggery filling, while fried modaks use a wheat-based covering and offer a crispier, longer-lasting texture.
How do you prevent steamed modak dough from cracking?
Keep the dough covered, knead it while warm, and add a few drops of warm water if necessary. Properly hydrated, warm dough remains soft and pliable.
What makes fried modaks crispy?
Using semolina with whole wheat flour helps improve crispness. Resting the dough and frying modaks over medium heat also helps achieve a golden, crunchy outer covering.
Can fried modaks be prepared ahead of Ganesh Chaturthi celebrations?
Yes, fried modaks can be prepared ahead and stored in an airtight container. When properly fried and cooled, they can retain their crisp texture for one to two days.
Why is the right cookware important when preparing modaks?
Reliable cookware helps maintain consistent heat while steaming or frying, making festive preparation easier. Suitable cookware also supports better control over cooking temperature and overall results.
Onam celebrations feel incomplete without a comforting bowl of creamy palada payasam. Made with rice ada, milk, cardamom, condensed milk, and roasted cashews, this Kerala favourite is both simple and festive. Using a pressure cooker makes the process quicker while helping the ada cook evenly. On that note, let’s explore a very easy yet tasty Palada Payasam recipe that would make Onam even more special.
What Is Palada Payasam?
Palada payasam is a traditional Kerala dessert prepared with rice ada and milk. It is especially popular during Onam, when elaborate sadhya meals are followed by desserts such as payasam. Unlike ada pradaman, which is generally prepared with jaggery and coconut milk, palada payasam uses milk as its primary base, giving it a rich, creamy texture.
Rice ada is made from rice and is available in ready-to-cook forms, making this dessert considerably easier to prepare at home. With the SUNCASA Impact-Pro Click-on Pressure Cooker, you can cook the ada and milk efficiently without spending a long time stirring over the stove.
Ingredients for Quick Palada Payasam
The recipe below serves approximately 3–4 people and uses simple ingredients that are easy to find.
Ingredient
Quantity
Readymade rice ada
¼ cup
Milk
2 cups
Water
1 cup
Condensed milk
4 tbsp
Cardamom powder
A pinch
Cashew nuts
4
Ghee
2 tsp
Condensed milk provides sweetness and contributes to the creamy consistency. If you prefer to use sugar, approximately 3–4 tablespoons can be used instead, depending on your preferred level of sweetness.
How to Make Palada Payasam in a Pressure Cooker
1. Sauté the Rice Ada
Add 1 teaspoon of ghee to the Click-on pressure cooker and heat it on a low flame. Add the rice ada and sauté gently for about a minute. This small step helps separate the ada and gives it a pleasant roasted aroma. Avoid cooking it on high heat, as the ada can burn quickly.
2. Cook the Ada with Water
Add 1 cup of water to the cooker and bring it to a boil. Allow the ada to cook for approximately 5 minutes. Keep an eye on the water during this stage. Since rice ada can stick to the base if the water evaporates completely, maintaining sufficient moisture is important.
3. Add the Milk
Pour 2 cups of milk into the cooker and mix everything thoroughly. Make sure the ada is distributed evenly throughout the liquid. The SUNCASA Impact-Pro Click-On Pressure Cooker comes with a heavy bottom, which is particularly useful here because it helps not only with consistent heating throughout the cooking surface but also prevents uneven cooking.
4. Pressure Cook
Close the click-on pressure cooker and cook until one whistle. Once the first whistle is released, reduce the flame to very low and continue cooking for approximately 15 minutes. Switch off the flame and allow the pressure to release before opening the cooker.
5. Add Condensed Milk and Cardamom
Once the cooker is opened, add 4 tablespoons of condensed milk and mix well. If you are using sugar instead, add it gradually and adjust according to taste. Add a pinch of cardamom powder for fragrance and flavour.
6. Finish with Roasted Cashews
Heat the remaining teaspoon of ghee in a small pan. Add the cashew nuts and roast them until lightly golden. Add the roasted cashews and ghee to the payasam and mix gently. Your palada payasam is ready to serve.
Why Choose a Click-On Pressure Cooker?
A pressure cooker can make everyday cooking faster and easier, from dal and rice to curries and traditional recipes like Palada Payasam. A click-on pressure cooker further adds to the convenience with a simpler locking mechanism, which makes it easier to use compared to other pressure cookers available.
The SUNCASA Impact Pro Click-On Pressure Cooker combines this convenience with durable stainless steel construction and features designed for efficient pressure cooking.
Built for Everyday Cooking
The stainless steel body makes it suitable for frequent use, while the impact-bonded bottom helps distribute heat evenly. This is useful for dishes that need consistent cooking, including milk-based recipes.
Designed for Convenience
The cooker features a click-on lid for easier handling and a precision weight valve for controlled pressure cooking. Its compatibility with gas and induction cooktops also makes it suitable for different kitchen setups.
Safety-Focused Features
The SUNCASA Impact Pro includes:
Precision weight valve for pressure regulation
Gasket release system for an additional safety mechanism
Click-on lid for convenient handling
Impact-bonded base for uniform heating
Choose Between 3L and 5L
SUNCASA offers the Impact Pro Click-On Pressure Cooker in two sizes:
3L
5L
Ideal for smaller households
Better suited to larger families
Convenient for everyday portions
Useful for larger batches
Easier to handle and store
Suitable for family meals and gatherings
The 3L model is the best choice for people cooking single or just double portions of dal, rice, vegetables, curries, and even a comforting Palada Payasam, while the 5L model is better suited to larger joint family meals and bigger celebration batches. To make the perfect decision for your household, explore our complete comparison guide on 3 Litre vs 5 Litre Pressure Cooker.
Tips for Making Creamy Palada Payasam
A few simple techniques can make the final dessert even better:
Do not let the water completely evaporate: This can cause the ada to stick to the cooker.
Use low heat: After the first whistle, low heat allows the ingredients to cook gently.
Adjust sweetness at the end: Condensed milk is already sweet, so taste before adding additional sugar.
Do not worry if the payasam looks thin: Palada payasam naturally thickens as it cools.
Serve warm or chilled: Both versions work well, depending on your preference.
Add cashews just before serving: This helps retain their texture and roasted flavour.
Can You Make Palada Payasam Without a Pressure Cooker?
Absolutely. If you prefer stovetop cooking, cook the rice ada separately until soft and drain it. Add the cooked ada to milk and simmer until the milk reduces and the desired consistency develops.
However, using a pressure cooker such as the Impact Pro Click-On Pressure Cooker is the most convenient option when you want to prepare the dessert with less hands-on cooking time, especially during busy Onam celebrations when several dishes may be prepared together.
Celebrate Onam with Homemade Palada Payasam
Palada payasam brings together the comforting flavours of milk, rice ada, cardamom, condensed milk and ghee-roasted cashews in one festive dessert. With an impact bottom pressure cooker, this traditional favourite becomes easier to prepare, leaving you more time to enjoy your Onam celebrations with family. For reliable everyday cooking, choose stainless steel cookware designed for performance and safety.
Explore SUNCASA cookware today and visit the SUNCASA website store to shop your pressure cooker and cookware essentials.
FAQs
Can palada payasam be prepared in a pressure cooker?
Yes, pressure cooking simplifies palada payasam preparation by helping cook rice ada efficiently while reducing hands-on cooking time, making it convenient during busy Onam celebrations.
Why is stainless steel suitable for making palada payasam?
Food-grade stainless steel provides a durable, hygienic cooking surface, while SUNCASA’s impact-bonded base supports even heat distribution, making it suitable for preparing milk-based desserts.
Why does palada payasam become thicker after cooling?
Palada payasam naturally thickens as it cools because the cooked rice ada absorbs some liquid. Therefore, serving it slightly thinner when hot is perfectly acceptable.
Can sugar be used instead of condensed milk in palada payasam?
Yes, sugar can replace condensed milk. Add it gradually according to your preferred sweetness, while remembering that condensed milk also contributes richness and creaminess to the payasam.
Why is a pressure cooker useful during Onam cooking?
A pressure cooker helps reduce cooking time and manages heat efficiently, allowing you to prepare palada payasam conveniently while focusing on other dishes for the festive Onam meal.
Mathura peda is a beloved Indian sweet known for its deep caramelised flavour, soft texture, and unmistakable milkiness. Made by patiently roasting khoya with sugar and aromatic spices, it is simple in ingredients but demands careful cooking. This Mathura Peda Recipe becomes easier to manage with the right kadai, especially when slow cooking requires consistent heat. Let’s explore the recipe and the cookware behind it.
What Makes Mathura Peda Special?
Originating from Mathura, these pedas are a staple for many festive occasions and temple prasad. Unlike lighter, softer pedas, the Mathura version gets its characteristic brown colour and nutty flavour from slowly roasted khoya.
The process might look straightforward, but the most important stage is also the easiest to get wrong: roasting the khoya. It needs to be cooked patiently over medium-low heat while being stirred regularly. Too much heat can cause the milk solids to stick to the base and burn before they develop the desired caramelised flavour.
That makes your choice of kadai more important than it might initially seem.
Ingredients for Mathura Peda
The recipe adapted from J Cooking Odyssey makes approximately 15 pedas.
Ingredient
Quantity
Grated khoya/mawa
250 g
Caster sugar
150 g + extra for coating
Cardamom powder
½ tsp
Nutmeg powder
¼ tsp
Ghee
1 tsp
Milk
¼ cup
Caster sugar is the better option because its finer texture blends more smoothly into the cooked khoya. Cardamom adds the familiar sweet aroma, while a small quantity of nutmeg gives the peda its distinctive traditional flavour.
How to Make Mathura Peda at Home
1. Add the Khoya to the Kadai
Grate the khoya before cooking so it heats more evenly. Place it in a heavy-bottomed kadai and begin cooking over low to medium-low heat. The aim here is not to cook the khoya quickly. Slow roasting is what gives Mathura peda its characteristic colour and deeper flavour.
2. Roast the Khoya Slowly
Keep stirring the khoya as it cooks. Over approximately 15–20 minutes, it will gradually change colour and become more caramelised. The original recipe recommends adding small amounts of ghee and milk as needed to keep the mixture loose and prevent it from burning. This is precisely where a well-designed kadai can make the process more manageable.
3. Cool the Roasted Khoya
Once the khoya develops a rich brown colour without burning, transfer it to another plate and allow it to cool completely. Do not rush this stage. Adding sugar and spices while the mixture is excessively hot can affect its final consistency.
4. Add Sugar and Spices
Once cooled, add the caster sugar, cardamom powder, and nutmeg powder. Mix thoroughly until the ingredients are evenly incorporated.
5. Shape the Pedas
Take small portions of the mixture and shape them into round, slightly flattened pedas. Mathura pedas traditionally have a rustic appearance rather than an overly uniform shape. Finally, roll each peda in caster sugar for the characteristic sweet coating.
Why a Triply Kadai Is Ideal for Making Mathura Peda
When preparing this sweet, the biggest challenge is maintaining controlled heat while continuously roasting milk solids. A pan that develops intense hot spots can make the khoya stick or burn at the bottom.
This is where the SUNCASA Tri-Smart Triply Kadhai offers a useful advantage. The 18 cm kadai uses three-layer clad construction: 304 food-grade stainless steel, an aluminium core, and 430 magnetic stainless steel. The aluminium core sits between the steel layers and helps spread heat across the cooking surface, while the stainless steel layers provide durability and a food-safe cooking surface.
SUNCASA Tri-Smart feature
Benefit while making peda
304-grade stainless steel
Provides a durable, food-grade cooking surface
Aluminium core
Helps distribute heat more evenly
Triply construction
Supports consistent cooking across the base
Stay-cool handle
Makes stirring and handling more comfortable
Drip-free rim
Helps with cleaner pouring when needed
Stainless steel cap rivets
Provides sturdy, long-lasting handle attachment
All-cooktop compatibility
Works across gas, induction, ceramic and other compatible cooktops
Easy-to-clean surface
Makes post-cooking cleanup simpler
How Triply Construction Helps Prevent Burnt Khoya
Roasting khoya is all about low heat, patience, and plenty of stirring. Turn up the flame, and that beautiful caramelisation can quickly become a burnt mess. This is where the Tri-Smart kadai’s triply construction comes in handy.
The aluminium core sits between layers of stainless steel, helping spread heat more evenly across the cooking surface. That means fewer intense hotspots while the khoya slowly cooks and develops its rich brown colour.
Why it works well for peda:
Even heating: Helps prevent certain spots from heating much faster than others.
Gentle cooking: Supports the slow 15–20 minute roasting process khoya needs.
Better control: Consistent heat makes it easier to achieve that deep, caramelised flavour.
Still requires attention: Keep stirring regularly—no kadai can replace the cook’s watchful eye!
In short, the Tri-Smart kadai gives your khoya a more controlled cooking environment, so you can focus on getting that perfect peda texture and flavour.
Tips for Getting the Perfect Peda
A few details can make a noticeable difference to the final result:
Keep the heat controlled: Medium-low or low heat is preferable for slow-roasting khoya.
Stir regularly: This helps prevent the milk solids from settling and sticking to the bottom.
Do not rush the browning: The caramelised flavour develops gradually.
Use small amounts of milk or ghee when required: These can help keep the mixture from becoming excessively dry while roasting.
Cool before adding sugar: This helps you handle and shape the mixture more easily.
Use caster sugar: Its fine texture blends better with the cooked khoya.
Shape while the mixture is workable: If it becomes too firm, a small amount of milk can help soften it.
Make Traditional Peda with Modern Cookware
A traditional sweet like peda does not need complicated ingredients or elaborate preparations. What it needs is patience, controlled heat, and cookware that can support the process. With its three-layer construction and aluminium core designed for even heat distribution, the SUNCASA Tri-Smart kadai is well suited to the slow roasting that defines an authentic Mathura Peda Recipe.
From the gradual browning of khoya to the final sugar coating, every stage contributes to the distinctive character of this Mathura speciality. Prepare it for Janmashtami, festive gatherings, prasad, or simply when you want a traditional Indian sweet at home.
For dependable performance across everyday cooking and special recipes alike, visit the SUNCASA website store and shop the Tri-Smart Triply Kadhai today.
FAQs
Why is a triply kadai useful for making Mathura peda?
A triply kadai distributes heat more evenly through its aluminium core, helping create consistent cooking conditions while slowly roasting khoya and reducing the risk of concentrated hotspots.
Why does khoya need to be roasted slowly for Mathura peda?
Slow roasting allows khoya to gradually lose moisture and develop its characteristic brown, caramelized flavour without overheating, sticking, or burning before the desired consistency is achieved.
How does the SUNCASA Tri-Smart Triply Kadhai help while roasting khoya?
Its triply construction combines stainless steel with an aluminium core, promoting even heat distribution. This supports the gentle, consistent heating needed for roasting khoya properly.
What makes the SUNCASA Tri-Smart Kadhai suitable for everyday cooking?
The 304-grade stainless steel body, even heat distribution, stay-cool handle, drip-free rim, and compatibility with gas, induction, ceramic, and other cooktops make it highly versatile.
Does making Mathura peda require constant stirring?
Yes, regular stirring remains essential while roasting khoya. Even-heating cookware can help minimize hotspots, but attentive stirring is still necessary to achieve evenly roasted, caramelised khoya.
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