Recipes For Healthy Life - By Nisha Gupta

 सामक चावल की खीर Preparation time: 10 minutesCooking time: 25 minutesServings: 6 DFM products used: Samak Rice, Mishri, Kaju, Ghee and Green Elaichi Ingredients 90 g Dinesh Flour Mills Samak Rice 1 litre full-fat milk 80 g Dinesh Flour Mills Mishri, powdered 1 tsp Dinesh Organics A2 Gir Cow Bilona Ghee 2 tbsp chopped Dinesh Flour Mills Kaju ½ tsp Green Elaichi powder A few saffron strands, optional Method Rinse the samak rice and drain thoroughly. Heat ghee and roast the samak rice for 2 minutes on low heat. Add the milk gradually while stirring. Cook on low heat for 18 to 20 minutes until the grains become soft. Add powdered mishri and simmer for another 3 minutes. Mix in cardamom, saffron and chopped cashews. Serve warm or chilled. Cooking tip: The kheer thickens further after cooling, so avoid making it too thick while cooking.

 साबूदाना खीर Preparation time: 10 minutes, plus soakingCooking time: 25 minutesServings: 6 DFM products used: Sabudana, Mishri, Badam and Green Elaichi Ingredients 100 g Dinesh Flour Mills Sabudana 750 ml full-fat milk 75 g Dinesh Flour Mills Mishri, powdered 2 tbsp chopped Dinesh Flour Mills Badam ½ tsp Green Elaichi powder A few saffron strands Water for soaking Method Rinse the sabudana two or three times. Soak it in enough water for 60 minutes, then drain. Bring the milk to a gentle boil in a heavy-bottomed pan. Add the soaked sabudana and cook on low heat for 15 to 18 minutes. Stir frequently until the pearls become translucent. Add powdered mishri and cook for another 3 minutes. Mix in cardamom, saffron and chopped almonds. Serve warm or refrigerate before serving. Cooking tip: Stir regularly to prevent the sabudana from sticking to the base of the pan.

मखाना खीर Preparation time: 5 minutesCooking time: 25 minutesServings: 6 DFM products used: Phool Makhana, Mishri, Badam, Kaju, Ghee and Green Elaichi Ingredients 75 g Dinesh Flour Mills Phool Makhana 1 litre full-fat milk 60 to 70 g Dinesh Flour Mills Mishri, powdered 1 tbsp Dinesh Organics A2 Gir Cow Bilona Ghee 2 tbsp chopped Dinesh Flour Mills Badam and Kaju ½ tsp Green Elaichi powder A few saffron strands, optional Method Heat ghee in a heavy pan and roast the makhana until crisp. Cool slightly and crush half the makhana coarsely. Bring the milk to a gentle boil. Add the whole and crushed makhana. Simmer for 18 to 20 minutes, stirring regularly. Add powdered mishri and cook for another 3 minutes. Mix in cardamom, saffron and chopped nuts. Serve warm or chilled. Cooking tip: Crushed makhana helps create a thicker kheer while whole pieces add texture.