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About Dinesh Flour Mills
The Neighbourhood Flour Mill, Since 1970.
Dinesh Flour Mills began with a simple place in the neighbourhood: the mill people knew by name. Today, our range includes freshly prepared flours, rice, unpolished dals, millets, spices and pantry essentials for kitchens across India.
Recipes change. Family favourites rarely do. We keep the spirit of that local mill close to every meal.
Free Delivery Above 9kg — anywhere in India
Freshly Milled to Order — ground close to dispatch, never stale
No Preservatives, Ever — pure, natural grain, nothing added
Wholesome Staples for Every Home
Dinesh Flour Mills
Gluten Free Atta | For Soft Rotis | Multi Grain Flour Blend | No Preservatives | Freshly Prepared
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Rs. 285.00(Rs. 0.217/g)
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Dinesh Flour Mills
Everyday Thali Combo – Khapli Atta & Moong Dhuli Dal | Dinesh Flour Mills
Everyday Thali Combo – Khapli Atta & Moong Dhuli Dal | Dinesh Flour Mills
Rs. 224.00
Rs. 389.00
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Kaju Badam Pulao Recipe for Bhai Dooj
Pehle tika. Phir kaju ki chori. Serve a festive Bhai Dooj meal with kaju badam pulao. Dinesh Flour Mills basmati rice is cooked with cumin and finished with golden cashews and sliced almonds for a simple centrepiece. Bhai Dooj meals often have a little friendly competition around the table. In this kaju badam pulao, the golden cashews may disappear first. The recipe keeps the rice lightly seasoned so the toasted nuts remain the main flavour. Cook the rice gently, toast the nuts separately and bring them together at the end. This keeps the almonds and cashews from softening too much during cooking. It also gives the finished pulao a clean, festive appearance without a long list of spices. Recipe at a glance Makes: 3 servings Time: Prep 10 minutes, plus 20 minutes soaking; cook 15–18 minutes; rest 10 minutes Measure used: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Ingredients 1 cup DFM basmati rice 1 tbsp DFM ghee 2 tbsp DFM cashews 2 tbsp DFM almonds, sliced 1 tsp cumin seeds 1 3/4 cups water, adjusted to your rice variety 1/2 tsp salt, or to taste How to make kaju badam pulao Step 1 Rinse rice, soak for 20 minutes and drain thoroughly. Step 2 Heat ghee in a heavy pan. Toast cashews and almonds over low-medium heat until lightly golden, then remove and set aside. Step 3 Add cumin to the same pan. When it sizzles, add rice and stir gently for 1 minute. Step 4 Add water and salt. Bring to a boil, cover and cook on the lowest heat for 12–15 minutes, until rice is tender and the water is absorbed. Step 5 Turn off the heat and rest covered for 10 minutes. Fluff gently and fold in most of the nuts. Garnish with the remainder. Tips for getting it right Use a heavy pan and a close-fitting lid to help the rice cook evenly. Toast nuts over moderate heat and remove them just before they look fully golden; they continue colouring briefly. Keep most of the nuts aside until the rice has rested. Fluff with a fork using gentle lifting movements rather than stirring hard. For an optional variation, add 1 tbsp raisins to the ghee briefly before cooking the rice. Raisins are not part of the base recipe or image requirement. Serving suggestions Serve with paneer gravy, a vegetable curry or plain curd. Scatter the reserved nuts over the top just before bringing the bowl to the table. Storing and reheating Serve fresh where possible. Cool leftover rice quickly in a shallow container and refrigerate at 4°C or below, preferably within one hour. Use within 24 hours and reheat once until steaming hot throughout. Frequently asked questions Can I add more dry fruits? Yes, but start with a little extra so the nuts complement the rice without overwhelming it. Can I use sliced almonds without peeling? Yes. Thinly slice them and toast gently. Blanched almonds give a lighter appearance. Why is my pulao sticky? Too much water, incomplete draining or excessive stirring can all contribute. Follow your rice variety’s water guidance and rest before fluffing. Bring the ingredients home Choose Dinesh Flour Mills basmati rice, kaju, badam and ghee for a Bhai Dooj meal with plenty to share, and a few cashews worth guarding. Get the ingredients Save the recipe. Bring home the ingredients. Choose your preferred pack size on each product page. Get Kaju Cashews Get Badam Almonds Get A2 Gir Cow Bilona Ghee Get Basmati Rice Dinesh Flour Mills. Trusted Since 1970.
Annakut Family Thali Recipe for Govardhan Puja
Bolo Govardhan Dhari Ki Jai! Bring together kadhi chawal, puffed pooris, atta halwa and mixed sabzi for a Govardhan Puja family thali. This onion-free and garlic-free festive menu uses Dinesh Flour Mills rice, besan, atta and ghee. A Govardhan Puja meal can bring several familiar dishes together on one thali. Here, kadhi chawal sits alongside fresh pooris, atta halwa and mixed vegetables. The menu is made without onion or garlic and can be adapted to the ingredients your family uses for the occasion. This is a practical family thali rather than a full 56-dish Annakut spread. The easiest way to cook it is to begin with the kadhi, use its simmering time for the vegetables and halwa, and fry the pooris just before serving. That sequence keeps the final meal manageable. Recipe at a glance Makes: 4 servings Time: Prep 30 minutes; cook approximately 75 minutes using two burners Measure used: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Ingredients Kadhi: 1 cup sour plain curd, 1/4 cup DFM besan, 3 cups water, 1 tbsp ghee, 1/2 tsp cumin, 1/4 tsp fenugreek seeds, 1/4 tsp turmeric, 1/2 tsp salt or to taste; 1 dried red chilli optional Rice: 1 cup DFM basmati rice, 1 3/4 cups water or as directed on packet, salt optional Poori: 2 cups DFM MP Sharbati Atta, 1 tsp oil, approximately 3/4 cup water added gradually, 1/4 tsp salt; neutral oil for deep-frying Halwa: 1/2 cup DFM atta, 1/3 cup ghee, 1/2 cup sugar, 1 1/2 cups water, 1/4 tsp cardamom Sabzi: 3 cups mixed chopped potato, cauliflower, carrot and peas; 1 tbsp oil; 1/2 tsp cumin; 1/4 tsp turmeric; 1 tsp coriander powder; 1/2 tsp salt or to taste; 3–4 tbsp water How to make annakut family thali Step 1 Start the kadhi: whisk curd, besan, water and turmeric until completely smooth. Heat ghee in a deep heavy pan; briefly sizzle cumin, fenugreek and optional dried chilli. Take off the heat briefly, pour in the whisked mixture and return to medium-low heat. Stir continuously until it reaches a gentle boil, then simmer for 35–45 minutes, stirring often. Add salt and a splash of water if needed. Step 2 Cook the rice: rinse and soak for 20 minutes, then drain. Bring rice and measured water to a boil, cover and cook on low for 12–15 minutes. Turn off the heat and rest covered for 10 minutes. Step 3 Prepare the sabzi: sizzle cumin in oil, add chopped vegetables, turmeric, coriander and salt. Add 3–4 tbsp water, cover and cook for 15–20 minutes, stirring occasionally, until all vegetables are tender. Step 4 Make halwa: dissolve sugar in hot water. Roast atta in ghee on low for 12–18 minutes until aromatic. Gradually add the hot syrup with care, stir until smooth and thick, then add cardamom. Step 5 Make pooris last: knead atta, oil, salt and water into a firm dough. Rest covered for 15 minutes. Divide into 16 small balls and roll evenly. Fry in hot oil in small batches until puffed and lightly golden on both sides. Drain. Step 6 Arrange rice, kadhi, sabzi and halwa in separate sections or bowls. Add fresh pooris and serve together. Tips for getting it right Whisk the curd and besan completely smooth before heating to avoid flour lumps. Use a deep pan for kadhi and stir until the first gentle boil. This kadhi is made without pakoras. If adding pakoras, prepare them separately and allow extra time and ingredients. Keep poori dough firm rather than soft. Even rolling helps the breads puff. Cut vegetables to a similar size and cook potatoes and cauliflower until tender. Use separate spoons and bowls to keep the rice, kadhi and halwa distinct on the thali. Serving suggestions Put kadhi, halwa and sabzi in small bowls, with rice and pooris alongside. Serve the pooris freshly fried. Finish the table with the line: Bolo Govardhan Dhari Ki Jai! Storing and reheating Store each cooked dish separately. Cool and refrigerate promptly at 4°C or below. Refrigerate rice quickly, preferably within one hour, and use within 24 hours. Use kadhi and sabzi within two days and halwa within three. Reheat once until steaming throughout. Frequently asked questions Is this a complete Annakut offering? No. It is a suggested five-component family thali. Follow your family or temple practice for an offering. Can I make it ahead? You can prepare the kadhi, sabzi and halwa earlier the same day with suitable temperature control. Cook rice and fry pooris closer to serving for the best texture. Can I change the vegetables? Yes. Choose vegetables according to your household customs and adjust cooking time for each. Why are my pooris not puffing? Check that the dough is firm, the rolled discs are even and the oil is hot enough before frying. Bring the ingredients home Build your Govardhan cooking basket with Dinesh Flour Mills basmati rice, besan, MP Sharbati Atta and ghee, then add the fresh ingredients your family prefers. Get the ingredients Save the recipe. Bring home the ingredients. Choose your preferred pack size on each product page. Get A2 Gir Cow Bilona Ghee Get Basmati Rice Get Fine Besan Get MP Sharbati Atta Dinesh Flour Mills. Trusted Since 1970.
Traditional Atta Halwa Recipe for Vishwakarma Day
Mehnat ko naman. Ghar ki mithaas ke sang. Mark Vishwakarma Day with a simple bowl of traditional atta halwa. Dinesh Flour Mills MP Sharbati Atta is slowly roasted in ghee, then cooked with sugar syrup for a familiar homemade sweet. For Vishwakarma Day, a simple homemade sweet can sit naturally alongside a day of respect for tools, skill and work. Atta halwa is a familiar choice: wheat flour roasted in ghee, sweetened with syrup and served warm. This recipe uses Dinesh Flour Mills MP Sharbati Atta. A deep roasted aroma is the heart of the dish. Keep the flame low and allow the flour to colour evenly. The recipe does not need an elaborate garnish. A smooth texture and well-roasted flavour do most of the work. Recipe at a glance Makes: 4 small servings Time: Prep 5 minutes; cook 20–25 minutes Measure used: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Ingredients 1/2 cup DFM MP Sharbati Atta 1/3 cup DFM ghee 1/2 cup sugar 1 1/2 cups water 1/4 tsp cardamom powder How to make traditional atta halwa Step 1 Heat sugar and water in a saucepan until the sugar dissolves. Keep the syrup hot. Step 2 In a separate heavy pan, melt ghee. Add atta and roast over low heat for 12–18 minutes, stirring continuously, until golden brown and aromatic. Step 3 Lower the heat. Carefully add the hot syrup in small portions, stirring with a long-handled spoon. The mixture will bubble and steam. Step 4 Keep stirring and cook for 3–5 minutes until smooth, thick and the halwa leaves the sides. Step 5 Add cardamom and serve warm. Optional sliced almonds can be added before serving. Tips for getting it right Keep the sugar syrup hot while roasting the flour so the mixture combines more easily. Use a heavy pan and stir continuously, including the corners. Add hot syrup gradually. It will bubble vigorously, so use a long-handled spoon. If small lumps form, press them gently against the side of the pan while stirring. Optional sliced almonds can be added at the end, as shown in the image. Serving suggestions Serve small portions while warm. If preparing it for a family or workplace gathering, scale the recipe to a pan that still allows comfortable stirring. Storing and reheating Cool promptly, cover and refrigerate at 4°C or below. Use within three days. Reheat gently with a spoonful of water, stirring until hot throughout. Frequently asked questions How do I know the atta is roasted? It should deepen in colour and smell nutty rather than raw. Stirring on low heat gives a more even result. Can I reduce the sugar? Yes. Reduce to taste, keeping the water quantity similar so the flour can cook smoothly. Why is my halwa lumpy? The liquid may have been added too quickly or stirred too slowly. Add it gradually and stir continuously. Bring the ingredients home Bring Dinesh Flour Mills MP Sharbati Atta and ghee into your festive kitchen for a traditional sweet made with patient roasting. Get the ingredients Save the recipe. Bring home the ingredients. Choose your preferred pack size on each product page. Get MP Sharbati Atta Get A2 Gir Cow Bilona Ghee Dinesh Flour Mills. Trusted Since 1970.
Homemade Kaju Katli Recipe for Diwali
Doorbell baji. Ghar ki mithaas pahunch gayi. A plate of homemade kaju katli makes Diwali visits even sweeter. Use Dinesh Flour Mills cashews for this small-batch cashew sweet, rolled thin and cut into familiar diamond shapes. The best Diwali visiting plate is often the one people reach for before the tea arrives. Homemade kaju katli has that quiet pull: a thin cashew sweet, clean edges and a flavour that does not need much decoration. This small-batch recipe keeps the ingredient list short. The two stages that need attention are grinding and cooking. Pulse the cashews briefly so they become powder rather than paste. Then cook the mixture only until it forms a soft dough. A small cooled test piece tells you more than watching the clock alone. Recipe at a glance Makes: 16 small pieces Time: Prep 10 minutes; cook 12–15 minutes; set 30 minutes Measure used: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Ingredients 1 cup DFM cashews, at room temperature and completely dry 1/2 cup sugar 1/4 cup water 1 tsp ghee, for greasing and finishing How to make homemade kaju katli Step 1 Pulse cashews in short bursts to a fine powder. Sieve out coarse pieces and pulse those again. Do not blend into nut butter. Step 2 Add sugar and water to a non-stick or heavy pan. Heat until the sugar dissolves and the syrup comes to a steady boil. Step 3 Reduce the heat and stir in the cashew powder. Cook, stirring constantly, until the mixture thickens into a soft mass and starts leaving the pan. Step 4 Check a small cooled portion: it should roll into a soft, non-sticky ball. Stop cooking at this stage to avoid a dry, crumbly katli. Step 5 Transfer to a lightly greased sheet. When comfortably warm, knead gently until smooth, roll between baking paper to 4–5 mm thickness and cut into diamonds. Cool fully. Tips for getting it right Cashews must be dry and at room temperature before grinding. Cold nuts can collect moisture. Use short pulses and sift the powder. Continuous blending can release oil. Stop cooking when a cooled piece forms a soft ball. Overcooking makes katli crumbly. Roll while the mixture is comfortably warm. If it has cooled too much, it can crack. The image shows plain kaju katli without silver leaf. No decorative coating is needed. Serving suggestions Cut into diamonds with a lightly greased knife and let the pieces cool fully before lifting them. Arrange on a tray or place baking paper between layers in a gift box. Storing and reheating Keep covered in a clean airtight container. In warm weather, refrigerate and use within five days. Let a small serving sit briefly at room temperature before eating. Frequently asked questions Why is my kaju katli oily? The cashews may have been blended too long or the mixture overworked. Use short pulses and gentle kneading. Why is the dough crumbly? It may be overcooked. While still warm, try kneading in a few drops of warm water. Does the syrup need a one-string test? This method begins with fully dissolved sugar and a steady boil, then uses a cooled-ball test after the cashew powder is added. Follow that texture check rather than guessing a syrup stage. Bring the ingredients home Add Dinesh Flour Mills kaju to your Diwali cooking list and turn a simple ingredient into a plate of homemade sweets. Get the ingredients Save the recipe. Bring home the ingredients. Choose your preferred pack size on each product page. Get Kaju Cashews Get A2 Gir Cow Bilona Ghee Dinesh Flour Mills. Trusted Since 1970.
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