Prabha Ki Rasoi - Recipes in Hindi and English

Mawa Gujiya   Ingredients : Maida (Refined Wheat Flour) - 2 cup Desi Ghee - 1/2 cup Khoya / Mawa - 3/4 cup  Almond flakes - 2 tbsp Cashews (chopped) - 2 tbsp Charoli seeds (Chironji) - 2 tbsp Dry coconut (grated) - 3/4 cup Raisins (chopped) - 2 tbsp Sugar - 3/4 cup Green Cardamom powder - 1/2 tsp Ghee (for frying) Method : 1. Take 2 cup maida in a big bowl or plate and add 1/2 cup ghee to it 2. Mix nicely to give a crumbled texture 3. Adding water little by liitle make a hard dough (approx 1/2 cup water) 4. Cover the dough and keep it aside for 30 minutes 5. In a pan add 3/4 cup khoya and cook it on medium flame by stirring continuously 6. When khoya starts leaving ghee add almond flakes, chopped cashews, chiroli seeds and mix nicely and keep cooking for a minute 7. Now add 3/4 cup grated coconut, mix and cook for a minute 8. Switch off the flame and add raisins and mix 9. Let the mixture cool and then mix 3/4 cup sugar and cardamom powder in it 10. Knead the prepared dough a...

Malai Makhan Ingredients : Full cream milk - 500 ml Malai / Fresh Cream (Of full cream milk) - 250 gm Sugar - 4-5 tbsp Powdered Sugar - 1 tbsp Dry Fruits as per choice Saffron - 10-12 strands Green powdered powder - 1/2 tsp Method : 1. Keep milk (leave 2 tbsp aside) in freezer for 1/2 an hour to make it chilled  2. Heat the 2 tbsp milk and add saffron, green cardamom powder, 1 tbsp sugar in it 3. Mix it nicely and let it cool 4. Keep the saffron milk in refrigerator once it is cool 5. Keep the empty bowl in refrigerator, in which you want to take out Malai Makhan  6. In a big mixing bowl add cream and mix it to make it smooth 7. Now add chilled milk in it  8. Add remaining sugar and saffron milk 9. Using electronic beater slowly slowly beat the malai milk mixture 10. Keep whisking, and the butter or makhan will rise on the top in the form of froth 11. As we see a layer of froth formed, wait for 30 seconds 12. Take out the froth carefully in the cooled bowl with the help o...

Phiki (Saltless) Mathri | Karvachauth Mathi Ingredients: Maida (All purpose flour) - 1 cup Sooji (Semolina) - 2 tbsp Ghee - 3 tbsp Oil for frying Method: 1. Mix maida and sooji together 2. Add ghee to above and rub between your fingers till the dough turns like breadcrumbs 3. Add warm water (1/3 cup) little by little and knead a dough for 3-4 minutes 4. Cover with a muslin cloth and let it rest for 30 minutes 5. After 30 minutes divide the dough in 8 equal parts and make balls 6. Press the balls between your palms to give peda like shape 7. Now roll each ball in about 1/4 inch thick and 5-6 inch diameter 8. Poke the rolled up mathris with fork or knife so that it doesn't fluff up while frying 9. For Karva chauth one mathri is required with a hole to look at the moon. Take one mathri and using tip of the finger make a hole in the center and then roll the sides of the hole a bit from all sides 10. Heat Oil in a Kadahi 11. When it is medium hot fry the mathis 2...

Khatta Dhokla Ingredients: Chana Dal ( Gram Lentils) - 1/2 cup Rice - 1 cup Chilli Ginger Paste - 2 tbsp Sour Curd - 1/2 cup Water - 1/2 cup Eno Fruit Salt - 3/4 tsp OR Baking Soda -  1/4 tsp Turmeric Powder - 1/4 tsp Oil - 3 tbsp Salt - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - 7-8 Coriander Leaves - 2 tbsp Method: 1. Soak Chana Dal and rice in water for 8 hours or overnight 2. Drain excess water and grind with curd and water to make a smooth batter 3. Transfer to a large bowl and add salt and turmeric powder 4. Mix well, cover and put it in a warm place for 6-7 hours 5. Add chilli ginger paste and 1 tsp oil in the batter 6. Grease steamer plates with oil 7. Add Eno fruit salt in the batter OR 7. Make a mixture of 1 tsp oil, 1 tsp water, 1/4 tsp baking soda  in a small bowl and heat it for 30 seconds and immediately pour it in the batter 8. After stirring for a minute pour it immediately in greased plate and fill until half its capacity 9. ...