Prabha Ki Rasoi - Recipes in Hindi and English

  Milk Powder Jaggery Gujiya Ingredients (Covering): Maida (Refined Wheat Flour) - 3 cup Desi Ghee - 1/2 cup Milk - 1 cup Ingredients (Stuffing): Milk Powder - 1 cup Desi Ghee - 2.5 tbsp Milk - 1/2 cup Jaggery powder - 3/4 cup Dessicated Coconut - 1/2 cup Raisin (chopped) - 2 tbsp  Cashewnut (chopped) - 2 tbsp Almonds (chopped) - 2 tbsp Chironji (Chiroli) - 2 tbsp Green Cardamom powder - 1/2 tsp Ghee (for frying) Method (Covering): 1. Take refined flour in a large bowl or shallow plate and mix ghee in it. 2. Now add lukewarm milk in small portions and knead a bit stiff dough 3. Cover and keep aside the dough for 20 minutes to set. Method (Stuffing): 1.  Heat ghee in a pan and add milk to it. 2. Now mix milk powder in small parts and keep stirring constantly till it gets smooth and thick in consistency. 3. There should not be any formation of lumps in the mixture. 4. When the mixture appears same like mawa, then turn off the flame 5. Let it cool down. 6. When the mixt...

Kali Gajar Ki Kanji Ingredients : Black Carrot - 250 gm Mustard seeds - 2 tbsp Salt - 1 tsp or as per taste  Hing (Asafetida) - 1 tsp Water - 1 liter Mustard Oil - 1/2 tsp Method : 1. Soak mustard seeds in 4 tbsp lukewarm water for 30 minutes 2. Peel and wash the carrots properly 3. Cut the carrots into batons about 3-4 inch long 4. Boil 1 liter water in a sauce pan 5. In the boiling water add carrots and let it come to a boil again 6. Remove from heat and cover it for 5 minutes 7. Grind mustard seeds to a fine paste 8. Add mustard seeds paste, salt, hing and oil to the carrot water and mix nicely 9. Transfer the carrot mixture to a glass or ceramic or earthen container after it cools to room temperature 10. Cover it and keep this container in the sunlight to ferment for 4-5 days 11. If there isn't ample sunlight, keep it in a warm place and let it ferment 12. Once done, taste the Kanji to check if it is ready. If it is sour, then pour it into glasses and serve काली गाजर की कांजी...

🥟✨Aloo Bhujia Mini Samosa Crunchy, flavorful, and addictive mini samosas with a unique aloo bhujia filling — perfect for parties, teatime, or festive snacks. 🧾  Ingredients: All Purpose Flour (Maida) - 3 cup Oil - 1/2 cup Salt - 2 tsp Aloo Bhujia - 1 cup Moong Dal Namkeen - 1 cup Fennel (Saunf) powder - 2 tsp Chat masala - 1 tsp Amchur Powder - 1 tsp Cashewnuts (Chopped finely) - 2 tbsp Raisins (Chopped) - 2 tsp Red Chilli powder - 1 tsp Sugar - 1 tsp Oil for frying Method: 🧂 Step 1: Prepare the Dough In a bowl, add salt to refined flour (maida) and mix well. Add oil and rub it into the flour with your fingers until it resembles breadcrumbs. Gradually add water , a little at a time, and knead into a tight dough . Wrap the dough in a clean, dry cloth and set aside for 15 minutes . 🥔 Step 2: Make the Samosa Filling In a grinder, add: Aloo bhujia Moong dal namkeen Fennel (saunf) powder Amchur (dry mango) powder Red chilli powder ...

 🥟🥛 Milk Powder Gujia Delicious, crispy festive sweet filled with rich, homemade milk powder mawa and dry fruits – perfect for Holi, Diwali, or any celebration!   🧾 Ingredients (Covering): Maida (Refined Wheat Flour) - 2 cup Desi Ghee - 1/2 cup Milk - 1 cup   🧾 Ingredients (Stuffing): Milk Powder - 1 cup Desi Ghee - 1/2 cup Milk - 1/2 cup Sugar - 1 cup Dry Coconut (Grated) - 1 cup Raisin (Kishmish) - 2 tbsp Cashewnut - 2 tbsp Almonds - 2 tbsp Chironji (Chiroli) - 2 tbsp Green Cardamom - 10 Ghee (for frying) 🧂🥛 Step 1: Prepare the Dough (Gujiya Covering) In a large mixing bowl, add refined flour (maida) and ghee . Mix well until crumbly. Gradually add lukewarm milk , a little at a time, and knead into a stiff dough . Cover the dough and let it rest for 20 minutes to set. 🥥🍬 Step 2: Prepare the Stuffing (Filling) Finely chop cashews and almonds . Powder the cardamoms . In a pan or wok, heat 2 tbsp ghee , then add a small ...

Namkeen Chiwda | Poha Chivda Namkeen Ingredients: Thick Poha (Flattened Rice) - 1 cup Peanuts - 1/2 cup Roasted Chana - 1/2 cup Cashew Nuts - 1/2 cup Dry Coconut Slices - 1/4 cup (Thin slices) Curry Leaves - 10-12 Mustard Seeds - 1/2 tsp Sesame seeds - 1 tsp Red Chilli Powder - 1/4 tsp Turmeric Powder - 1/4 tsp Hing (Asafoetida) - A pinch Oil - 1 tbsp Salt - 1 tsp Oil for deep frying Method: 1. Heat Oil for deep frying in a kadahi 2. Take a fine sieve with a handle and place half of the poha in it 3. Immerse the sieve with the poha in the medium hot oil 4. Fry till they expand and become crisp 5. Remove the fried poha on a plate lined with paper towel 6. Place the sieve on a dry plate and add the remaining poha in it 7. Again keep the sieve with the poha in hot oil and fry till they are crisp 8. Drain them in the same plate 9. Next add chana in the sieve and fry them for some seconds till they become crisp 10. Drain on anoth...

Poori Kachori Ingredients: Atta (Whole wheat flour) - 2 cup Salt - 2 tsp Oil - 4 tbsp Urad Dal - 1/2 cup Ginger - 1 tbsp (finely chopped) Green Chilly - 2 (finely chopped) Cumin seeds - 1/2 tsp Red Chilli Powder - 1/2 tsp Coriander Powder - 1 tsp Fennel Powder (Saunf Powder) - 1 tsp Amchur Powder - 1 tsp Hing (Asafoetida) - 1/4 tsp Oil for deep frying Method: 1. Rinse the dal a couple of times and then soak in enough water for 3-4 hours 2. Grind the soaked dal to a coarse paste without adding water 3. Heat 1 tbsp Oil in a pan and add cumin seeds and hing & let them sizzle 4. Now add chopped ginger and green chilly 5. Saute till the raw aroma of ginger goes away 6. Lower the flame and add coriander powder, red chilli powder, fennel powder 7. Mix well 8. Add the dal paste 9. On low flame mix dal and masala 10. Add 1 tsp salt and mix 11. With frequent stirring, cook till it thickens and dries a bit 12. Let the filling cool 13. In a mixing bowl add 1...

Besan Ladoo Ingredients: Coarse Besan (Gram Flour)- 2 cup Boora - 1 cup Green Cardamom - 8 Desi Ghee - 2/3 cup Almonds - 20  Cashew Nuts - 20  Pistachios - 14 Method: 1. Heat Ghee in a Kadahi 2. When it has melted add besan in it 3. Keep stirring it and cook on low flame for about 20 minutes 4. When the besan has turned light brown, sprinkle 1 tbsp water on it and mix it continuously 5. Froth will appear on the besan, so keep stirring till the froth goes away 6. Now remove it from fire and transfer it in a big plate or thali 7. Now let it cool 8. Crush green cardamom seeds finely 9. Chop cashews finely 10. Chop Almonds  11. Cut pistas into halves 12. Add boora, cardamom powder, almonds and cashews in besan and mix well 13. Take small portion  firmly press it 8 to 10 times with your fist. Later roll it on your palm to give it a smooth and nice round shape. 14. Repeat the process for the entire mixture and prepare the ladoos 15. Garnish ...