Prabha Ki Rasoi - Recipes in Hindi and English

Instant Kalakand with Milkmaid Ingredients : Condensed Milk - 1/2 tin Paneer - 200 gm Saffron - 10-12 strands Cardamom powder - 1/2 tsp Method : 1.  Firstly take a heavy bottom non-stick pan and put it on medium flame. Pour the condensed milk in completely. 2.  Grate the paneer and add it to the pan. Instead of grating, you can crumble it too with your hands. 3.  Combine both the ingredients nicely and keep stirring. Make sure both are mixed nicely together. 4.  Within a few minutes, condensed milk starts melting and the mixture will start thickening. Keep stirring on medium flame. 5.  Add cardamom powder and saffron strands, mix well. 6. Cook till  mixture starts leaving the sides of the pan. 7.  Transfer this mixture to a greased plate and level it evenly 8.  Decorate it with chopped pista and let it cool completely before cutting 9.  Finally cut the kalakand into a square shape and serve Tips to Remember : If you want an extra sweet v...

Falahari Apple Burfi  Ingredients : Apples - 3 (medium size) Sugar - 1 cup Cashew nuts - 1/2 cup Almond flakes - 3 tbsp Dessicated coconut - 100 gm Cardamom powder - 1 tsp Desi Ghee - 3 tsp Method : 1. Grind the cashews to a coarse powder 2. Wash the apples and peel them nicely 3. Grate the apples with the thinner side of the grater 4. Keep rotating the apple while grating and discard the middle portion of seeds 5. Heat ghee in a pan 6. Add the apple pulp in the pan and cook on medium flame by stirring continuously 7. Cook till a nice fragrance starts coming and the apples are nicely mashed 8. Add sugar and mix nicely 9. Keep cooking till the sugar melts 10. Now add the cashew powder and mix nicely 11. Add dessicated coconut and mix  12. Keep cooking by stirring on low medium flame till the mixture reaches the consistency of getting solidified 13. Add cardamom powder and 2 tbsp almond flakes and combine well 14. Apply ghee on a tray or plate to grease it 15. Transfer the burfi...

Moong Dal Halwa Ingredients : Moong dal - 1 cup Desi ghee - 1 cup Sooji (Semolina) - 1 tbsp Besan (Gram Flour) - 1 tbsp Sugar - 1 cup Water - 1 cup Green Cardamom powder - 1/2 tsp Pistachios, Almonds, Cashew Nuts - 2 tbsp each (chopped) Method : 1. Soak moong dal for at least 4 hours 2. Take out moong dal from water and grind it without using water 3. Heat ghee in a kadahi 4. Add sooji, besan and slowly mix this and roast this until it turns brown 5. N ow add ground moong dal and cook on low flame or else there may become knots (guthliyan) in the halwa 6. Ghee appearing to be too much will be absorbed by the Moong dal  7. Keep cooking on slow flame 8. By the time it is roasting prepare sugar syrup 9.   A dd water in another pan and add sugar in it 10. Boil sugar and cook it. 11. Add cardamom powder in the syrup when it is boiling and switch off the gas 12. The dal mixture will start getting crumbly slowly and as the colour ...