Prabha Ki Rasoi - Recipes in Hindi and English

Instant Tricolour Coconut Burfi  Ingredients : Dessicated Coconut - 2 cup Powdered Sugar - 1.5 cup Condensed Milk - 1/2 tin Saffron strands -1/2 tsp Pistachios - 1/4 cup Method : 1. In a bowl add coconut, sugar, condensed milk and combine well 2. Divide the mixture into 3 portions 3. Lightly warm the saffron in a small pan and then powder it in a pestle and mortar.  4. Add the powdered saffron to one portion and mix 5.   Blanch the pistachios in boiling water for 30 seconds.  Run cold water on them, and then put them on a kitchen towel. Remove the skins by rubbing with the towel. Powder fine in a dry grinder. 6. Add the pistachios powder to the second portion and mix 7. In a greased tray spread the green portion evenly 8. Refrigerate for 5 minutes 9. Spread the white portion evenly on the green layer 10. Refrigerate for 5 minutes 11. Spread the kesar portion evenly on the white layer  12. Refrigerate for 5 minutes 13. Remove it from tray and cut it into pie...

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...

Falahari Coconut Burfi Ingredients: Fresh Coconut - 2 cups (grated) Sugar - 3/4 cup Desi Ghee - 1 tsp Cardamom Powder - 1/4 tsp Pistachios - 1 tbsp Chironji - 1 tsp Milk - 4 tbsp Method: 1. Grease a plate with ghee and keep aside 2. Dry roast the pistachios, crush them coarsely and keep aside 3. If the coconut is not finely grated grind it 4. Heat a pan and add coconut, sugar and milk 5. Mix and cook on a medium flame 6. Mixture turns gooey and bubbly 7. Add cardamom powder 8. Continue to cook until the mixture comes together and turns thick 9. When mixture begins to leave the sides of the pan remove from fire 10. Pour it immediately to the greased plate 11. Level it well with a spatula 12. Add pistachios and chironji and tuck them in 13. Allow to cool down for about 15 mins 14. Cut them to desired sizes while it is still warm 15. Cool and store coconut burfi in an air tight jar फलाहारी कच्चे नारियल की बर्फी सामग्री: कच्चा नारियल - २ कप (कसा हुआ) च...