Prabha Ki Rasoi - Recipes in Hindi and English

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...

Badam Ka Halwa Ingredients : Almonds - 1.5 cups Desi Ghee - 1/2 cup + 2 tbsp Sooji (Semolina) - 3 tbsp Saffron - a large pinch Milk - 1 cup Sugar - 1.25 cups or as per taste Method: 1. Wash and soak the almonds overnight or for 5-6 hours 2. Peel the almonds 3. Dry the almonds using a kitchen cloth or kitchen paper 4. Make a coarse mixture of these almonds in a mixer (leave about 8 almonds aside for garnishing) 5. Heat 1/2 cup ghee in a pan 6. Add sooji and roast it till it becomes light golden and fragrant 7. Add the almond mixture and mix well 8. Roast till the mixture turns light golden and fragrant 9. Add 1 cup water and mix well 10. Add saffron and mix 11. Add milk, mix and cook till the mixture thickens 12. Add sugar, mix and cook till the sugar melts and the mixture thickens, stirring occasionally 13. Drizzle 2 tbsp ghee on the sides, mix and take the pan off the heat 14. Chop the almonds kept aside for garnishing 15. Transfer the badam ka halwa in a serving bowl 16. Serve hot ga...

🪔  Til Bugga Recipe with Milk Powder – Makar Sankranti Special Ingredients : Til - 1.25 cup Desi Ghee - 1 tbsp Milk - 3/4 cup Milk Powder - 1 cup Powdered Sugar - 1 cup Dessicated coconut - 1 tbsp Cashew nut (chopped) - 1 tbsp Pistachios (chopped) - 1 tbsp Walnut (chopped) - 1 tbsp Green Cardamom powder - 1/2 tsp Almonds (cut in half horizontally) - 10-12 Method: 🌾 Step 1: Dry Roast the Sesame Seeds (Til) Heat a pan on low flame and add white sesame seeds (til) . Dry roast them until they turn light golden and fluffy . 🔸 Be careful not to over-roast; they can turn bitter. ❄️ Step 2: Cool and Grind the Til Transfer the roasted til to a plate and let them cool completely . Once cool, coarsely grind the til using a grinder or mortar-pestle. 🔸 You want a grainy texture, not a fine powder. 🍯 Step 3: Prepare Instant Khoya (Milk Solids) In a pan, heat 1 tbsp ghee on low flame. Add ¼ cup milk and let it warm slightly. Add ½ cup ...

Gajar Ka Halwa (With Milk Powder) 🧾  Ingredients: Carrot - 1 kg Desi Ghee - 1/2 cup Sugar - 1 cup Milk Powder - 1 cup Green Cardamom Powder - 2 tsp Almonds - 10 Raisins - 10 Method: 🥕🔪 1. Prep the Carrots Trim the tops and ends of the carrots. Wash thoroughly under cold water to remove any dirt. Peel the carrots and grate them using a grater or food processor. 🍳🧈 2. Sauté the Carrots in Ghee Heat ghee in a heavy-bottomed pan or kadhai. Add the grated carrots and sauté for 4–5 minutes on medium heat until they soften and release aroma. 🍬🔥 3. Add Sugar & Cook Down Add sugar to the sautéed carrots and mix well. The carrots will begin to release water— continue cooking on medium-low heat until all the liquid evaporates. 🥜💧 4. Prepare the Dry Fruits Blanch the almonds in hot water, peel the skin, and chop them finely . You can also add raisins directly without blanching. 🥄🥛 5. Add Flavor & Richness O...