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Add Some Sugar to Strengthen the Brother – Sister Bond

by: Sanskriti

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 :
Ingredients:

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.

Image credit: http://www.sumissweets.com/images/gulab_jamun.jpg

Chandrakala
Ingredients:

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.

Image credit: http://www.sukhadia.com/images/chandrakala.jpg

Chana Dal and Banana Kheer
Ingredients:

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.