Recipes For Healthy Life - By Nisha Gupta

साबूदाना मखाना नमकीन Preparation time: 15 minutes, plus soakingCooking time: 15 minutesServings: 4 DFM products used: Sabudana, Makhana, Peanuts, Sendha Namak and Jeera Ingredients 100 g Dinesh Flour Mills Sabudana 50 g Dinesh Flour Mills Phool Makhana 40 g Dinesh Flour Mills Peanuts 1 medium potato, cut into small cubes 2 tbsp ghee 1 tsp Dinesh Flour Mills Jeera 1 green chilli, sliced Dinesh Flour Mills Sendha Namak to taste 1 tbsp lemon juice Chopped coriander for garnish Method Rinse the sabudana until the water is mostly clear. Soak it with just enough water to cover it for 4 to 5 hours. Roast the peanuts and makhana separately until crisp. Heat ghee and add jeera. Add green chilli and potato cubes. Cook until the potatoes are tender. Add the soaked sabudana and Sendha Namak. Cook for 4 to 5 minutes until the pearls become translucent. Add roasted peanuts and makhana. Finish with lemon juice and coriander. Serve immediately. Serving tip: Add the roasted makhana near the end so it retains some crunch.

 पंचामृत प्रसाद Preparation time: 10 minutesCooking time: NoneServings: 6 DFM products used: Organic Honey, Mishri, A2 Gir Cow Bilona Ghee and Green Elaichi Ingredients 250 ml boiled and cooled milk 100 g fresh plain curd 2 tbsp Dinesh Organics Organic Honey 1 tbsp Dinesh Organics A2 Gir Cow Bilona Ghee 2 tbsp Dinesh Flour Mills Mishri, lightly crushed One small pinch of Green Elaichi powder A few tulsi leaves, according to family tradition Method Place the fresh curd in a clean silver, brass or steel bowl. Whisk gently until smooth. Add the boiled and cooled milk. Mix in honey, ghee and lightly crushed mishri. Add a small pinch of cardamom. Garnish with tulsi leaves according to your family’s puja tradition. Prepare close to the puja time and serve fresh. Storage: Panchamrit contains milk and curd. Keep it refrigerated and use it on the same day.

ड्राई फ्रूट मखाना पंजीरी Preparation time: 10 minutesCooking time: 15 minutesServings: 8 to 10 DFM products used: Makhana, Mishri, Badam, Kaju, Ghee and Green Elaichi Ingredients 100 g Dinesh Flour Mills Phool Makhana 50 g Dinesh Flour Mills Badam 50 g Dinesh Flour Mills Kaju 100 g Dinesh Flour Mills Mishri, powdered 60 g Dinesh Organics A2 Gir Cow Bilona Ghee 50 g grated dry coconut, optional ½ tsp Green Elaichi powder Method Roast the makhana in one tablespoon of ghee until crisp. Cool and grind it into a coarse powder. Lightly roast the almonds and cashews. Chop or grind them coarsely. Roast the grated coconut for one minute, if using. Combine the makhana, dry fruits and coconut. Add the remaining warm ghee and mix thoroughly. Allow the mixture to become warm, then add powdered mishri and cardamom. Mix well and serve as Janmashtami prasad. Storage: Keep in a clean airtight container and always use a dry spoon.

Preparation time: 10 minutesCooking time: 10 minutesYield: 10 laddoos DFM products used: Phool Makhana, Mishri, A2 Gir Cow Bilona Ghee, Kaju and Green Elaichi Ingredients 100 g Dinesh Flour Mills Phool Makhana 70 g Dinesh Flour Mills Mishri, powdered 40 g Dinesh Flour Mills Kaju 3 tbsp Dinesh Organics A2 Gir Cow Bilona Ghee ½ tsp Dinesh Flour Mills Green Elaichi powder 1 to 2 tbsp warm milk, only if required Method Heat one tablespoon of ghee and roast the makhana on low heat until crisp. Let the makhana cool, then grind it into a slightly coarse powder. Lightly roast the cashews and grind them separately. Combine makhana powder, cashew powder, powdered mishri and cardamom. Add the remaining warm ghee and mix thoroughly. If the mixture does not hold together, add warm milk one teaspoon at a time. Shape into laddoos and garnish with cashew slivers. Storage: If milk is used, refrigerate the laddoos and consume within two days.