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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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Rs. 389.00
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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 ↗
Besan Desi Khand Ladoo
The sweet that makes guests stay a little longer. A tray of homemade besan ladoos brings a familiar welcome to Diwali visits and family celebrations. Dinesh Flour Mills Besan is roasted slowly in ghee, then mixed with Desi Khand and almonds. The secret is patience at the pan and letting the roasted mixture cool before the sweetener goes in. Prep: 15 min | Cook: 35 min | Yield: About 16 ladoosAdditional time: Cooling: 20-30 minutes Ingredients 200 g Dinesh Flour Mills Besan 100 g Dinesh Flour Mills A2 Gir Cow Bilona Ghee 150 g Dinesh Flour Mills Desi Khand, ground finely 30 g Dinesh Flour Mills Badam, finely chopped 1/2 tsp crushed Dinesh Flour Mills Green Elaichi 1-2 tsp extra melted ghee, only if needed for shaping Method Warm the ghee in a heavy pan on low heat. Add the besan and stir until coated. Roast on low heat for 25-35 minutes, stirring continuously and scraping the base. The besan should become fragrant, turn a deeper golden shade and look glossy. Do not rush this stage or let it scorch. Add the chopped almonds and roast for another 2 minutes. Transfer the mixture to a wide bowl. Cool for 20-30 minutes until just mildly warm. Mix in the finely ground Desi Khand and elaichi. Adding the sweetener while the mixture is hot can make it runny. Take a small portion and press it firmly between your palms. Shape about 16 ladoos. If too crumbly, add the extra ghee a teaspoon at a time; if too soft, cool a little longer. Kitchen tip: Grind the khand before adding it so the ladoos have a smoother texture. Use the roasted aroma and colour, not the timer alone, to judge the besan. Make-ahead and serving Make these the day before your gathering. Once fully cool, keep in an airtight container in a cool, dry place. Arrange on a festive tray just before guests arrive. Allergens: Milk (ghee) and almonds. Check packet labels for other allergens. Cook this recipe Dinesh Flour Mills Besan (Gram Flour) Dinesh Flour Mills Desi Khand Dinesh Flour Mills A2 Gir Cow Bilona Ghee Dinesh Flour Mills Badam (Almonds) Bring the ingredients home from Dinesh Flour Mills. Trusted Since 1970.
Aloo Makhana Kaju Curry for Navratri
A vrat curry worth saving for another day. Potato, toasted makhana and a smooth cashew gravy turn into a Navratri curry that feels like a proper centrepiece. Dinesh Flour Mills Phool Makhana and Kaju bring two different textures to the bowl. Add the makhana at the end so it keeps a little bite. Prep: 15 minutes | Cook: 25 minutes | Yield: 3Additional time: Cashew soaking: 20 minutes Ingredients 1 1/2 cups (about 30 g) Dinesh Flour Mills Phool Makhana 1/4 cup (about 35 g) Dinesh Flour Mills Kaju, divided 2 medium potatoes (about 250 g), boiled, peeled and cubed 1 tbsp Dinesh Flour Mills A2 Gir Cow Bilona Ghee, divided 1/4 cup water for blending the cashews 1 cup hot water for the gravy, plus a little extra if needed 1/2 tsp Dinesh Flour Mills Sendha Namak, or to taste 1/2 tsp Dinesh Flour Mills Jeera, optional 1/4 tsp Dinesh Flour Mills Kali Mirch powder, optional How to make it Reserve 1 tbsp of the cashews for garnish. Soak the remaining cashews in hot water for 20 minutes. Drain and blend with 1/4 cup fresh water until smooth. Heat 1 tsp of the measured ghee in a pan. Toast the reserved cashews until pale golden and remove. In the same pan, roast the makhana on low heat for 5-7 minutes until crisp. Remove and keep aside. Heat the remaining ghee in the pan. Add optional jeera, followed by the cashew paste. Stir on low heat for 2-3 minutes without browning it. Gradually stir in 1 cup hot water. Add boiled potato, sendha namak and optional pepper. Simmer for 6-8 minutes, stirring gently; add a little more water if the gravy gets too thick. Add the roasted makhana and simmer for 2 minutes. Garnish with the toasted cashews and serve immediately so the makhana retains some texture. Kitchen tip: Blend the soaked cashews thoroughly for a smooth gravy. Keep the heat low when cooking the paste so it does not stick. Serving suggestion Serve with Rajgira Aloo Paratha or Samak Rice Pulao from this collection. Allergens: Cashew nuts and milk (ghee). Check individual product labels. Navratri fasting practices differ by family and region. Use only ingredients permitted in your household, including dairy, peanuts, nuts, sweeteners, cumin, black pepper and lemon. These recipes contain no onion or garlic. The ingredient combinations below are suggestions, not a universal fasting rule. Products used Dinesh Flour Mills Phool Makhana Dinesh Flour Mills Kaju (Cashews) Dinesh Flour Mills A2 Gir Cow Bilona Ghee Dinesh Flour Mills Sendha Namak (Rock Salt) Bring this recipe home: shop Phool Makhana, Kaju (Cashews), A2 Gir Cow Bilona Ghee from Dinesh Flour Mills. Trusted Since 1970.
Samak Rice Kheer with Desi Khand
Tiny grains. A sweet family tradition. Samak rice kheer offers the comfort of a slow-cooked milk dessert with the tiny grains of barnyard millet. Dinesh Flour Mills Samak Rice, Desi Khand and sliced nuts make a simple Navratri sweet. Stir regularly and let the grains soften fully before adding the sweetener. Prep: 10 minutes | Cook: 35 minutes | Yield: 4Additional time: Soaking: 20 minutes Ingredients 1/4 cup (about 45 g) Dinesh Flour Mills Samak Rice 750 ml full-fat milk 3 tbsp Dinesh Flour Mills Desi Khand, or to taste 1 tbsp sliced Dinesh Flour Mills Badam 1 tbsp chopped Dinesh Flour Mills Kaju 1/4 tsp crushed Dinesh Flour Mills Green Elaichi, optional 2-4 tbsp extra hot milk, only if needed How to make it Rinse the samak rice in a fine sieve, soak in water for 20 minutes and drain. Bring 750 ml milk to a gentle boil in a heavy saucepan. Add the drained samak rice. Reduce to low heat and simmer for 20-25 minutes, stirring frequently, until the grains are soft. Scrape the base gently to prevent sticking. Add the desi khand, cashews and half the almonds. Simmer for another 3-5 minutes. If too thick, add the extra hot milk gradually. Add optional elaichi, switch off the heat and garnish with the remaining almonds. Kitchen tip: Do not confuse samak with basmati or regular rice. Use the Dinesh Flour Mills Samak Rice packet for this vrat recipe. Serving suggestion Serve warm in small bowls, or cool promptly and refrigerate before serving chilled. Allergens: Milk, almonds and cashew nuts. Check individual product labels. Navratri fasting practices differ by family and region. Use only ingredients permitted in your household, including dairy, peanuts, nuts, sweeteners, cumin, black pepper and lemon. These recipes contain no onion or garlic. The ingredient combinations below are suggestions, not a universal fasting rule. Products used Dinesh Flour Mills Samak Rice (Barnyard Millet) Dinesh Flour Mills Desi Khand Dinesh Flour Mills Badam (Almonds) Dinesh Flour Mills Kaju (Cashews) Bring this recipe home: shop Samak Rice (Barnyard Millet), Desi Khand, Badam (Almonds) from Dinesh Flour Mills. Trusted Since 1970.
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