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Hulas Kheer


Hulas Gauri Basmati Rice 225 ams.
Milk 1 lit.
Sugar 100 gmsSultana 10 gms.

The rice grain in famous for its versatility and is a supremely important crop over 150 million hectares of paddy fields around the world yield nearly 500 million tons of rice. Rice provides about 21% of the total food calories consumed by the people of the world. The most demanding Basmati rice is cultivated in the large field of Eastern Tarai region of Nepal: Jhapa, Morang, Sunsari. The particular soil and climate of this region is thought to account for Basmati's unique taste and texture. Among 14000 varieties of Rice available in the world, eastern region of the country is famous for Mansuli and Kanchi Sona rice too. But unique basmati is excellent in almost any breviary rice dish and is perfect for countless rice recipes across the country.



1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.

1) Wash soak and drain rice. 
2) Bring water to boil and add the rice and simmer the flame. 
3) When rice is half done add sugar (dissolved in little water) and ghee.
4) When fully done add the saffron, cardamom, cloves and half of the dry fruit.
5) Stir gently and cover for 10 minutes. 
6) Garnish it with remaining dry fruit and silver paper. 
7)Serve the kesar pulao fresh and hot.



Hulas Premium Basmati Rice 400 gms. Sugar 400 gms Water 600 ml cardamoms 8 (split green) Cloves 12. Mixed dry fruit 11/2 (cashewnuts, Raisins, Walnuts) Saffron Colour 1 tbsp (pinch of saffron dissolved in a tbsp. of hot water) Ghee 2 tbsp silver paper (Varak).

Wash soak and drain rice. Bring the water to a boil add the rice and simmer When rice is half done add the sugar (dissolved in about another 200 ml of water) and ghee and lower the fire. When fully done add the saffron, Cardamoms, cloves, and half of the dry fruit. Stir gently and cover for 10 Mts.

Aloo Paratha
Aloo Paratha


For stuffing
2 medium potato (boiled and peeled) - Use Potatoes which are good for baking
1 Tbsp Garlic paste
1 to 1 & half Tbsp Green chili paste
1/2 cup finely chopped Cilantro
1 Tbsp Cumin Seeds
1 Tbsp Cumin Powder
Salt to taste
For Paratha Cover
1 & 1/2 cup Wheat Flour
1 Tsp Salt
Water for kneading
2 Tbsp Oil
Also Little butter
Sweet Potato Roti
Sanjyachya Polya - Rotis Stuffed with Semolina Pudding
Tomato Omelette

1) Put wheat flour in a mixing bowl. Add salt, water and oil. Knead well to make soft dough.
2) Grate boiled potatoes so that there won’t be any lumps. Add Garlic paste, chili paste, cilantro, cumin seeds, cumin powder and salt. Mix all the ingredients and make 1 & 1/2 inch balls out of it.
3) Make 1 & 1/2 inch balls of Wheat flour dough.
4) Roll a wheat flour ball into round shape with Roller (around 4 inch diameter). Place 1 potato stuffing ball on rolled wheat flour dough and close it from all side.
5) Apply some wheat flour on both side, roll gently into round shape.
6) Heat non stick tawa (Flat Griddle). Pour 1-2 tbsp oil or butter on it. Cook one side till it become light brown. Then turn to other side and let it cook. Pour some butter around the paratha.