Recipes

Besan Ladu!

Heat Prasanna Cow Ghee in a pan over medium heat.
Add besan and roast it on low-medium heat until it turns golden brown and aromatic, stirring constantly to avoid burning.
Remove from heat and let it cool slightly.
Add powdered sugar and cardamom powder to the roasted besan mixture.
Mix well until combined and allow the mixture to cool until it’s warm enough to handle.
Take small portions of the mixture and shape them into round ladoos using your hands.
Garnish with chopped nuts if desired.
Allow the ladoos to cool completely before storing in an airtight container.

1 cup all-purpose flour (maida)
1 tablespoon cornstarch
1/4 teaspoon baking soda
1 cup water
1 pinch saffron strands (optional)
1 tablespoon yogurt
1 teaspoon Prasanna Cow Ghee, melted
Prasanna Cow Ghee for frying
For sugar syrup:
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon cardamom powdwe
- Few saffron strands (optional)

To make the sugar syrup, combine sugar and water in a pan. Bring to a boil and simmer until it forms a one-string consistency. Add cardamom powder and saffron strands, if using. Keep warm.
In a mixing bowl, combine all-purpose flour, cornstarch, baking soda, water, saffron strands, yogurt, and melted Prasanna Cow Ghee. Mix well to form a smooth batter. Let it rest for 15-20 minutes.
Heat Prasanna Cow Ghee in a jalebi kadai or a wide pan over medium heat. Pour the batter into a piping bag or a squeeze bottle with a narrow tip.
Squeeze the batter into hot ghee in a circular motion to form coils or concentric circles.
Fry until crisp and golden brown. Drain excess ghee and immediately dip the jalebis in warm sugar syrup for a few seconds.
Remove from syrup and serve warm.

Heat Prasanna Cow Ghee in a pan over medium heat.
Add semolina and roast it on low-medium heat until it turns golden brown and aromatic, stirring constantly.
In another pan, heat water and sugar until the sugar dissolves completely.
Slowly add the sugar syrup to the roasted semolina while stirring continuously to avoid lumps.
Cook on low heat until the halwa thickens and starts leaving the sides of the pan.
Add cardamom powder and mix well.
Garnish with chopped nuts if desired and serve warm.

Heat Prasanna Cow Ghee in a large pot. Add whole spices and sauté until fragrant.
Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and cook until raw smell disappears.
Add chicken or vegetables and cook until they are partially cooked.
Add yogurt, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
Add soaked rice and sauté for 2-3 minutes.
Add enough water (about 3 1/2 cups) to cook the rice. Bring to a boil.
Reduce heat, cover, and cook until rice is tender and water is absorbed.
Garnish with fresh coriander, mint leaves, and saffron soaked in milk if using. Serve hot.

Mix whole wheat flour with enough water to make a soft dough. Divide into equal portions and let it rest for 15-20 minutes.
Combine mashed chana dal, jaggery or sugar, and cardamom powder to make a sweet filling.
Roll out each portion of dough into a small circle. Place a portion of the filling in the center and seal the edges to form a ball.
Roll out each ball into a thin circle using a rolling pin.
Heat a griddle or tawa and cook each pooranpoli on both sides with Prasanna Cow Ghee until golden brown spots appear.
Serve hot with more Prasanna Cow Ghee if desired.