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Everything your kitchen needs, selected with care.
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
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Besan Badam Ladoo Recipe for Ahoi Ashtami
Maa ke liye, mithaas apne haathon se For an Ahoi Ashtami family sweet, prepare small batches of besan badam ladoo at home. Gently roasted Dinesh Flour Mills besan, ghee and almonds give these homemade ladoos their nutty flavour. A handmade sweet carries its own message. For an Ahoi Ashtami family gathering, a small plate of besan badam ladoo is a lovely way to put something made with care on the table. The recipe uses a short list of ingredients and rewards one simple habit: roasting slowly. Besan needs enough time in the pan to lose its raw smell and develop a rounded, nutty flavour. Keep the heat low, stir steadily and wait for the mixture to become aromatic. Once the roasting is done, let it cool before adding sugar. That pause makes shaping much easier. Recipe at a glance Makes: 10–12 small ladoos Time: Prep 10 minutes; cook 20–25 minutes; cool 15–20 minutes Measure used: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Ingredients 1 cup DFM besan 1/3 cup DFM ghee 1/2 cup finely powdered sugar 2 tbsp DFM almonds, finely chopped 1/4 tsp cardamom powder How to make besan badam ladoo Step 1 Heat ghee in a heavy pan on low. Add besan and stir continuously. Step 2 Roast on low for 20–25 minutes until the mixture smells nutty and deepens to golden. Avoid high heat; the outside can colour before the flour cooks. Step 3 Transfer to a wide bowl. Cool until just warm, so the sugar will not melt. Step 4 Mix in powdered sugar, cardamom and chopped almonds. Step 5 Squeeze small portions together and roll into ladoos. Let them set before storing in an airtight container. Tips for getting it right Use finely powdered sugar so the finished ladoos do not feel gritty. Keep stirring into the edges of the pan, where flour can scorch. Do not add sugar while the besan is hot. It can melt and make the mixture loose. If the mixture is too soft to roll, let it cool longer. If dry and crumbly, work in melted ghee 1 tsp at a time. Serving suggestions Arrange the ladoos in paper cups or on a small festive plate. This is a suggested family celebration sweet. Besan is not suitable for every fasting custom, so follow your household practice. Storing and reheating Keep in a clean airtight container away from heat. In warm or humid weather, refrigerate and use within five days. Bring out a small portion before serving so the ghee can soften. Frequently asked questions Why do my ladoos taste raw? The besan probably needed more time on low heat. Colour alone is not enough; look for a clear roasted aroma. Can I replace almonds with cashews? Yes. Use the same quantity, chopped finely. The flavour will change slightly. Why will the mixture not hold together? It may be too warm or too dry. Cool first, then add a little melted ghee only if needed. Bring the ingredients home Bring together Dinesh Flour Mills besan, ghee and badam for a homemade ladoo batch made in your own kitchen. Get the ingredients Save the recipe. Bring home the ingredients. Choose your preferred pack size on each product page. Get Fine Besan Get A2 Gir Cow Bilona Ghee Get Badam Almonds Dinesh Flour Mills. Trusted Since 1970.
Ghee Jeera Rice Recipe for Karwa Chauth
Chaand ka intezaar unka. Dinner ki taiyaari aapki. Make a simple Karwa Chauth dinner feel thoughtfully prepared with fragrant ghee jeera rice. Dinesh Flour Mills basmati rice, cumin and ghee come together in a dish that pairs beautifully with paneer curry or dal. A thoughtfully cooked dinner does not have to involve six pans and a race against the clock. For Karwa Chauth, ghee jeera rice is a useful dish to prepare alongside the family’s favourite curry. It brings fragrance to the table while leaving time for the rest of the evening. The flavour comes from letting cumin sizzle briefly in warm ghee, then cooking the rice gently with the lid on. Once the rice is cooked, leave it alone for a short rest. That final pause helps the grains settle before you fluff them. Recipe at a glance Makes: 3 servings Time: Prep 10 minutes, plus 20 minutes soaking; cook 15 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 1 tsp cumin seeds 1 3/4 cups water, adjusted to your rice variety 1/2 tsp salt, or to taste How to make ghee jeera rice Step 1 Rinse rice until the water runs mostly clear. Soak for 20 minutes and drain. Step 2 Heat ghee in a heavy-bottomed saucepan. Add cumin and let it sizzle briefly without burning. Step 3 Add drained rice and stir gently for 1 minute. Step 4 Add water and salt. Bring to a boil, then cover and cook on the lowest heat for 12–15 minutes, until the water is absorbed and the rice is tender. Step 5 Turn off the heat. Rest covered for 10 minutes and fluff with a fork. Serve with your preferred curry. Tips for getting it right Drain soaked rice thoroughly before adding it to the pan. Cumin should smell fragrant and darken slightly. If it burns, start that small step again. Use a pan with a close-fitting lid and avoid lifting it repeatedly while the rice cooks. Rice varieties and pan sizes absorb water differently. Start with the packet guidance when available. Serving suggestions Pair with paneer curry, dal or vegetable gravy. The curry in the recipe image is a serving suggestion and is not part of this jeera rice recipe. Storing and reheating For the best texture, serve freshly cooked. Cool leftovers quickly in a shallow container and refrigerate within one hour where possible. Keep at 4°C or below, use within 24 hours and reheat once until steaming throughout. Frequently asked questions Can I skip soaking? Yes, but cooking time and water may change. Follow the guidance for your rice variety. Why did the grains break? Frequent stirring can break softened rice. Stir gently before cooking and fluff only after resting. Can I double the recipe? Yes. Use a wider pan and keep the rice and water quantities appropriate to the variety. Cooking time may change slightly. Bring the ingredients home Add Dinesh Flour Mills basmati rice and ghee to your dinner basket, then pair them with the curry your family enjoys most. Get the ingredients Save the recipe. Bring home the ingredients. Choose your preferred pack size on each product page. Get Basmati Rice Get A2 Gir Cow Bilona Ghee Dinesh Flour Mills. Trusted Since 1970.
Rice Kheer Recipe for Sharad Purnima
Chaand terrace par. Chandni katori mein. Bring the moonlit celebration to your table with creamy Sharad Purnima rice kheer, made with Dinesh Flour Mills basmati rice, ghee and sliced almonds. Slow simmering gives this classic Indian dessert its familiar, comforting texture. Some festive dishes need very little introduction. Rice, milk and a little patience are enough to make a dessert that feels at home on the family table. This Sharad Purnima kheer recipe keeps the flavours familiar, with cardamom in the milk and almonds scattered over the top. There is no need for a long ingredient list or an elaborate garnish. Use a wide, heavy-bottomed pan so the milk can reduce gently. The rice should soften enough to blend into the creamy milk while retaining a little texture. Stirring matters more than speed here. Give the pan regular attention and let the kheer thicken at its own pace. Recipe at a glance Makes: 4 servings Time: Prep 10 minutes, plus 20 minutes soaking; cook 45–55 minutes Measure used: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Ingredients 1/4 cup DFM basmati rice 1 litre full-fat milk 4 tbsp sugar, or to taste 1 tsp DFM ghee 2 tbsp DFM almonds, thinly sliced 1/4 tsp cardamom powder How to make rice kheer Step 1 Rinse the rice and soak for 20 minutes. Drain well. Step 2 Bring milk to a gentle boil in a heavy-bottomed pan. Add the rice and reduce the heat. Step 3 Simmer uncovered for 35–45 minutes, stirring frequently and scraping the sides, until the rice is very soft and the milk thickens. Step 4 Add sugar, ghee and cardamom. Simmer for 5 minutes, stirring. Step 5 Stir in half the almonds. Spoon into bowls and garnish with the rest. Serve warm or chilled. Tips for getting it right Rinse the rice before soaking so excess surface starch is removed. Stir along the bottom of the pan to prevent milk from catching. Scrape the creamy layer from the sides back into the kheer. Wait until the rice is fully soft before adding sugar. For optional extra fragrance, steep a few saffron strands in 1 tbsp warm milk and add near the end. Saffron is optional and is not included in the basic ingredient list. Serving suggestions Serve in small bowls after the family meal. For a chilled version, transfer to shallow containers, cool promptly and refrigerate. Add the final almond garnish just before serving. Storing and reheating Cool promptly in shallow containers and refrigerate at 4°C or below, ideally within one hour. Use within 24 hours. Loosen chilled kheer with a splash of milk if needed; if serving hot, reheat once until steaming throughout. Frequently asked questions Can I use broken basmati rice? Yes. Broken rice works well in kheer and may soften faster. Begin checking earlier. Why is my kheer thin? It may need more simmering time. It will also thicken as it cools, so stop before it becomes a stiff paste. Can I make it ahead? Yes. Prepare it a day before, refrigerate promptly and garnish before serving. Bring the ingredients home Make your festive kheer basket with Dinesh Flour Mills basmati rice, ghee and badam. Choose the pack sizes that suit your kitchen. Get the ingredients Save the recipe. Bring home the ingredients. Choose your preferred pack size on each product page. Get Basmati Rice Get A2 Gir Cow Bilona Ghee Get Badam Almonds Dinesh Flour Mills. Trusted Since 1970.
Sharad Purnima Kheer Recipe with Ghee and Dry Fruits
शरद पूर्णिमा की खीर “Chaand ki raat. Ghar ki mithaas.” Some evenings deserve a slower stir and a second helping. Make this Sharad Purnima special with creamy rice kheer, fragrant ghee and lightly roasted dry fruits. Dinesh Flour Mills Premium Basmati Rice, A2 Gir Cow Bilona Ghee, badam, kaju and kishmish bring familiar festive flavours to one comforting bowl. Jump to recipe ↓Shop the ingredients Serves4 Prep and soaking30 minutes Cooking45 minutes, approx. Total time75 minutes, approx. An easy vegetarian Indian dessert for a family celebration. Cooking time can vary with the rice, pan and heat. Ingredients Dinesh Flour Mills Premium Basmati Rice ¼ cup (about 50 g) Full cream milk 1 litre Dinesh Flour Mills A2 Gir Cow Bilona Ghee 2 teaspoons, divided Sugar 3–4 tablespoons, to taste Dinesh Flour Mills Badam 1 tablespoon, thinly sliced Dinesh Flour Mills Kaju 1 tablespoon, chopped Dinesh Flour Mills Kishmish 1 tablespoon Green cardamom powder ¼ teaspoon Saffron strands, optional 5–6 strands Contains milk, almonds and cashews. How to make rice kheer Rinse and soak Rinse the rice two or three times, then soak it in water for 20 minutes. Drain well. For a thicker, more blended texture, gently crush the soaked grains between your fingers. Warm the milk Bring the milk to a gentle boil in a heavy-bottomed pan, stirring so it does not catch at the base. If using saffron, soak it in 1 tablespoon of the warm milk. Lightly roast the rice In a small pan, warm 1 teaspoon ghee over low heat. Add the drained rice and stir for 1 minute without browning it. Carefully add the rice to the hot milk. Slowly simmer Cook uncovered on low heat for 35–40 minutes, stirring frequently and scraping the sides back into the pan. Continue until the rice is very soft and the milk has thickened. Add a little hot milk if needed. Sweeten and finish Stir in the sugar, cardamom and saffron milk, if using. Simmer for another 5 minutes. Add the sugar only after the rice has softened. Roast the dry fruits Warm the remaining 1 teaspoon ghee in the small pan. Add the cashews and almonds and stir over low heat until lightly golden. Add the raisins for the last 10–15 seconds, then take the pan off the heat. Garnish and serve Switch off the heat under the kheer. Fold in most of the roasted dry fruits, reserving a little for the top. Spoon into bowls, garnish and serve warm, or refrigerate promptly for chilled servings. The kheer will thicken as it cools. The DFM moon bowl finish Arrange almond slivers in a small crescent on each bowl, then add a few golden raisins beside it. A little moon on the kheer, a full moon outside. It is a simple finishing touch that makes every serving feel special. Little details that make a difference Use a heavy-bottomed pan and keep the heat low for a creamy finish. Stir along the base and sides regularly. Add sugar after the rice is soft, and stop cooking while the kheer is slightly looser than you want to serve it, because it thickens as it cools. For a chilled bowl, stir in a little boiled and cooled milk if needed before serving. Bring the recipe home Shop your Moonlit Kheer Basket Rice for the slow simmer. Ghee for the aroma. Dry fruits for the finishing touch. Pick your kheer essentials from Dinesh Flour Mills and make room for a family favourite. ↗Premium Basmati RiceAromatic rice for a familiar festive favourite.Shop product ↗A2 Gir Cow Bilona GheeA spoonful for roasting the rice and dry fruits.Shop product ↗BadamSlice thinly for texture and a pretty finish.Shop product ↗KajuChop and lightly roast until golden.Shop product ↗KishmishAdd at the end for little bites of sweetness.Shop product ↗ Choose your preferred pack sizes on each product page. Rice kheer questions Can I use basmati rice for Sharad Purnima kheer? Can I make this kheer without saffron? When should I add the dry fruits? How can I loosen thick kheer? Dinesh Flour Mills · Trusted Since 1970Order on WhatsApp: 9355135331 ↗
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