Nirmal Kitchen

16/05/2026

15/05/2026

Try these khasta namak pare ..
Ingredients
2 cups (250g) refined flour/maida
¾ cup (80ml) water
5 tablespoon oil for dough
1 teaspoon carom seeds/ ajwain
½ teaspoon salt
½ teaspoon black pepper
Oil for frying

Steps In Making Namak Pare recipe

1) In a large bowl add refined flour, black pepper, ajwain, salt and mix well. Now add oil and rub all the ingredients together so it forms a sand like texture. When you will hold the flour in between your palms, it will form into a ball.

2) To knead the dough add little water at a time and knead for 5-6 minutes. Please note the dough should not be too soft nor hard.
3) Once the dough is ready, add a tablespoon of oil and knead again for a minute. Now let it rest for 15-20 minutes.

4) Divide the dough into 3 equal parts and make peda’s/ball.

5) Apply some oil on the chakla/flat surface and rolling pin. Now roll the pedas with the rolling pin into a thin chaptai. Further cut them into diamond shapes, as shown in the video. Similarly shape the rest of the namak pare.

6) To fry the namak para, heat oil in a kadai. Now add a few namak pare at a time and fry them on low-medium flame for 7-8 minutes or until crisp and golden in colour.

7) Cool them completely before storing. Can be stored for 2-3 months.

14/05/2026

13/05/2026

Eggless Choco Lava Cake Recipe👇 🍫

Ingredients

80 gm dark chocolate
1 tsp butter
2 tbsp milk
1/2 cup maida
1/2 cup powdered sugar
2 tbsp cocoa powder
1/2 tsp baking powder
3 tbsp oil
1/2 cup milk
1/2 tsp vanilla essence

Method

Step 1: Prepare Ganache
सबसे पहले dark chocolate, butter और 2 tbsp milk को double boiling method या microwave की मदद से melt कर लें।
Smooth ganache बन जाने के बाद इसे freezer में नहीं, सिर्फ fridge में रख दें ताकि थोड़ा thick हो जाए।

Step 2: Prepare Batter
एक bowl में:
maida
powdered sugar
cocoa powder
baking powder
इन सभी dry ingredients को छान लें।
अब इसमें:
oil
milk
vanilla essence
डालकर lump-free smooth batter तैयार कर लें।

Step 3: Fill the Moulds
Choco lava cake mould को grease कर लें।
सबसे पहले थोड़ा सा batter डालें।
फिर बीच में chilled chocolate ganache डालें।
ऊपर से फिर batter डालकर cover कर दें।

Step 4: Bake
OTG Method
Preheated OTG में 180°C पर लगभग 12 minutes bake करें।

Gas Stove Method
अगर gas पर बना रहे हैं, तो medium-low flame पर preheated kadhai में लगभग 14 minutes bake करें।

गरमागरम serve करें और enjoy करें gooey chocolate lava 😍🍫(Not My Recpie)

09/05/2026

Here is a traditional recipe for Danedar Besan Ka Halwa. The secret to getting that perfect "danedar" (grainy) texture rather than a smooth, pasty one lies in a special technique called giving moin—rubbing a little milk and ghee into the chickpea flour before roasting it.
​Danedar Besan Ka Halwa
​Prep time: 10 minutes | Cook time: 20 minutes | Yields: 4 servings
​Ingredients
​For the Danedar Texture (The Moin):
​1 cup Besan (Chickpea flour, ideally coarse/laddoo besan)
​2 tbsp Milk (room temperature)
​1 tbsp Ghee (melted)
​For the Halwa:
​½ cup Ghee (clarified butter)
​½ cup Sugar (adjust to taste)
​2 cups Water (or 1 cup milk mixed with 1 cup water for a richer taste)
​¼ tsp Cardamom powder (Elaichi)
​1 pinch Saffron strands (soaked in 1 tbsp warm milk)
​2 tbsp Mixed nuts (almonds and pistachios, slivered)

​Instructions
​Create the Grainy Texture: In a large mixing bowl, add the besan. Pour in the 2 tablespoons of milk and 1 tablespoon of melted ghee. Using your fingertips, gently rub the liquid into the flour for a few minutes until the mixture resembles coarse breadcrumbs.
​Pass this crumbly besan mixture through a medium-mesh sieve, pressing down any larger lumps with the back of a spoon. This step is crucial as it guarantees an evenly grainy texture throughout the halwa. Set aside.
​In a separate saucepan, combine the water (or water/milk mixture), sugar, and cardamom powder. Heat it just until the sugar completely dissolves and it comes to a gentle simmer. Keep it warm on a low burner.
​Roast the Besan: Heat the ½ cup of ghee in a heavy-bottomed kadhai or pan over medium-low heat. Add the sifted besan. Roast it continuously, stirring constantly to prevent burning. Cook for about 10-12 minutes until the besan turns a deep golden brown and releases a rich, nutty aroma.
​Lower the heat. Carefully and gradually pour the warm sugar syrup into the roasted besan while stirring vigorously with your other hand. Be careful, as the mixture will bubble and splash.
​Thicken the Halwa: Add the saffron milk. Continue to cook and stir until the halwa thickens, absorbs all the liquid, and begins to leave the sides of the pan, oozing a little ghee at the edges.
Turn off the heat and fold in half of the slivered nuts, saving the rest for the top.
​ kitchen