Raksha Bandhan is an Indian festival celebrated by brothers and sisters. It is a festival of love and affection between siblings. On this occasion sister tie a thread called rakhee on her brother’s right hand and in return, brother gives some gifts. Raksha Bandhan is a combination of two hindi words “Raksha” which means “safety / Security” and bandhan means a relation. The brother vows to take care of her sister in any circumstance all life long and sister prays for her brother’s long life.
Today, the festival is seen as a festival of peace and humanity because it encourages unity. TO make this brother – sister bond a little more strong add some sugar to it with these delicious Raksha Bandhan Recipes.
Malai Gulab Jamun :
- 1 Cup full-cream powder milk
- 4 Teaspoon Suji
- 4 Teaspoon Cake Flour ( Maida )
- 4 Teaspoon Ghee
- 1/2 Teaspoon Baking Powder
- Milk to make dough
- Ghee for frying.
For Sugar Syrup:
- 2 Cups Sugar
- 2 Cups Water
For The Filling:
- Some cream ( malai )
- Desicated Coconut
How to make malai gulab jamun :
- Make a dough with Powder- milk, suji, maida, ghee, baking powder & milk. Set aside for 2-3 hours.
- Again make a dough by adding some more milk ( as the dough becomes stiff & hard after 2 hours ).
- Make Sugar syrup and cool. Make elongated-shaped Jamuns and fry in ghee at medium heat.
- Add to the syrup. Leave aside for about 4 hours. Squeeze out the syrup gently.
- Make a slit at one end & fill with malai.
- Roll in the dessicated coconut.
- Maida (refined flour)- 1 cup
- Rava (semolina)- 1/4 cup
- Ghee – 1/4 cup
- Milk – for making the dough
- Mava – 50 gms
- Powdered sugar – 2 tblsp
- Almonds – pistachios -chashew (sliced)- 1/4 cup
- Elaichi (powdered cardamom)- 1/2 tsp
- Sugar – 1/3 cup
- Kesar (saffron strands)- a few
- Kesari colour (saffron colour) -a little
For the garnish :
- Silver varq
- Almonds & pistachios
How to make Chandrakla :
- Make a soft dough of maida, rava, ghee and milk.
- Keep it aside for 10 minutes.
- Sieve mava and roast it for 3-4 minutes in a kadai.
- Cool it.
- Add powdered sugar, cardamom, almonds, pistachios, cashews and mix well.
- Make 15 round pieces of it.
- Divide the firstly prepared dough into 30 portions and roll them out into small puris.
- Stuff one piece of mava preparation between two such puris.
- Seal the edges by pressing them lightly and make any design at the edges.
- Fry these pieces in hot ghee till crisp and light brown in colour.
- Set them aside to cool.
- Make a sugar syrup of one-string consistency with one-fourth cup of water simultaneously adding the kesar and kesari colour.
Chana Dal and Banana Kheer
- 1 cup chana dal (8 ounces)
- 1 medium size ripe banana
- saffron to taste
- cardamon powder to taste
- sugar to taste
- 1 can evaporated milk
- 3 cups milk
- 2 tablespoons ghee
- dry coconut flakes for garnish
- cashew nuts and raisins to taste
How to make chana dal banana kheer :
- Put 2 tablespoons of ghee in pan on medium heat.
- Add raisins and cashew nuts and roast lightly.
- Set aside for garnish. Boil chana dal and 2 cups milk until dal is over cooked (soft) so that it can be mashed.
- After this mixture is mashed, add evaporated milk, remaining milk, saffron, cardamon powder and sugar to taste.
- Add the cut banana pieces and boil all of this together to the desired consistency, stirring constantly to prevent milk from cooking over sides of pan.
- Garnish with coconut flakes, roasted cashew nuts and raisins. Serve hot or cold.
- Serves: 4-6
Badushah / Balushahi :
- Maida – 1 cup
- Dalda – 1/2 cup
- Baking soda – 1/4 tbsp
- Cardamom powder – 1/2 tbsp
- Ghee – 3 tbsp
- Yogurt – 1 tbsp
- Milk – 2 tbsp
- Sugar – 2 cups
How to make baadusha :
- Sieve the flour in a mixing bowl and add heated Ghee, milk, curd and baking powder
- Rub the mixture with your hands by gradually adding warm water, and mix into a stiff dough
- Break off a small portion of the dough into a ball, then flatten it, and make a deep hole through the center
- Prepare sugar syrup by adding sugar and 1 cup of water
- Add cardamom powder
- The syrup should be quite sticky
- Heat oil in a frying pan and fry the baadushas quite slowly until they are golden brown
- When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup
- Take them out singly from the pan and place on a shallow dish
- Sever cold or hot as per your taste.
- 2 cups soft breadcrumbs
- 1 cup milk
- 1 grated coconut
- 1 cup sugar
- 4 table spoons oil
- pink color as required
- 2 or 3 drops rose essence
- 8 to 10 chooped cashewnuts
How to make bread barfi :
- Soak bread crumbs in milk for about 10 minutes.
- Combine coconut and sugar, stir over a low fire till the sugar melts.
- Add the soaked breadcrumbs and stir till well mixed (for about 5 to 7 minutes).
- Add oil and continue stirring till the mixture leaves the sides of the pan.
- Add coloring, essence and cashewnuts and mix well till the color is evenly blended.
- Turn the mixture onto a greased tray and spread it evenly.
- Allow it to cool and then cut into desired shapes.
- Makes 22 pieces (2″x1″).