Prabha Ki Rasoi - Recipes in Hindi and English

Nariyal Paag Ingredients : Desiccated Coconut - 200 gm Sugar - 200 gm Method : 1. Heat a kadahi and dry roast the coconut powder for 2-3 minutes 2. Take it out in a plate and let it cool 3. Take 1- cup water in the kadahi and let it boil 4. Add sugar and let it cook 5. Prepare sugar syrup of one thread consistency (To check- take a drop of syrup in a bowl and  touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently.   One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.  )  6. Immediately add the roasted coconut powder and mix nicely 7. Now transfer these contents on a plate greased with ghee 8. Pat the mixture with a spatula or lower side of a bowl and make it smooth 9. Make marks of burfi with the help of a knife of your desired shape and size 10. Let it cool. Now take it out and keep it in an air tight container  11. Yo...

  Kharbuje Ke Beej Ka Paag  Ingredients : Kharbuje Ke Beej - 200 gm Sugar - 200 gm Method : 1. Take the muskmelon seeds in a big plate and check and remove any unwanted particles 2. Heat a kadahi and dry roast the musk melon seeds till they become fluffy 3. Take them out in a plate and let them cool 4. Take 1- cup water in the kadahi and let it boil 5. Add sugar and let it cook 6. Prepare sugar syrup of one thread consistency (To check- take a drop of syrup in a bowl and  touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently.   One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.  )  7. Immediately add the roasted melon seeds and mix nicely 8. Now transfer these contents on a plate greased with ghee 9. Pat the mixture with a spatula or lower side of a bowl and make it smooth 10. Make marks of burfi with the help of ...

Mewa Paag | Dry Fruits Paag Ingredients: Desi Ghee - 3 tbsp Makhane (Lotus Seeds) - 1 cup Gond (Edible Gum) - 1/3 cup Almonds (chopped) - 1/2 cup Cashew nut (chopped) - 1/2 cup Kharbuje ke beej (Muskmelon Seeds) - 1 cup Coconut (grated) - 1 cup Poppy Seeds - 1/4 cup Chironji - 1/4 cup Sugar - 2 cups Green Cardamom - 12 (powdered) Method: 1. Heat pan and add kharbuje ke beej 2. Dry roast them till all of them become fluffy 3. Take them out in a plate 4. Heat 2 tbsp Ghee in the pan till medium hot 5. Add makhane in it and fry them till golden brown 6. Switch off the gas and take them out in a plate and keep aside 7. Heat 1/2 tbsp ghee on low heat and fry Gond in the ghee by taking half quantity at a time and keep aside 8. Now heat 1/2 tbsp ghee on low heat and fry almonds, cashews, chironji till golden brown and take out 9. Heat 1/2 tbsp ghee and add coconut in it and mix it nicely 10. Add poppy seeds in it and mix well for 3 minutes on low heat 11. Now tr...