Rakhi Recipes
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Rakhi recipes are a delicious treat to
the beautiful festival of rakhi. Treat your brother to some mouth watering
delicacies with these simple and great rakhi recipes.All the rakhi recipes
provided here can be prepared with the minimum preparations. From sweets, to
snacks these rakhi recipes will definitely bring praise to all sisters. So
get ready to treat your brothers to some of the most exquisite dishes for
the festival of raksha bandhan.
To make 20 Gujias
Ingredients:
Flour: 250 grams
Khoya: 500 grams
Raisins: a few
Almonds: 100 grams (finely chopped)
Cooking oil: 3 tablespoon for kneading the dough and a considerable amount for deep-frying the Gujias
Water: 100 ml
Sugar: 250 grams
Method:
Mix the oil and flour thoroughly so that it reaches a binding consistency. Add some water and knead the entire mixture, lightly. When it forms a soft dough, set it aside and cover it with a damp cloth. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it completely. Add almonds and raisins and fry for a few more minutes. Remove this from the stove and let it cool. Make small thick chapattis out of the kneaded dough. Fill half of each chapatti with the khoya mixture and fold the chapatti over, sealing the sides of the chapatti, to ensure that the khoya is safely wrapped within. Make the sealing secure by pinching the edges with your fingertips. Deep-fry these gujias until they becomes light golden brown, keeping the flame low. Take out the gujias and place them on brown paper or newspaper for the oil to drain away. Serve hot or store it in an airtight container to feed your loved ones on Rakhi day.
Kheer
To serve 4 to 5 people
Ingredients:
Milk: 1 litre
Rice: 200 grams (soaked for ½ an hour before cooking)
Sugar: to taste
Cashew nuts: a few (finely chopped)
Cardamom: 4 to 5 whole
Raisins: a few (soak for a few minutes before adding)
Method:
Wash and drain the rice. Soak in water for ½ hour. The boil milk and add drained rice. Simmer on low heat for 1-1/2 hours. When the rice is cooked and the mixture gets thick and creamy, add sugar and stir well. Remove from heat. Garnish it with cashew nuts, cardamoms and raisins. Serve it hot or cold to and spread the sweetness of love on Rakhi.
Rava Laddu
Ingredients:
3 cups of Rava (Semolina)
3 tbsp Dry fruits (almonds, cashew, pistas or walnuts)
3 tsp Ghee
3-4 tsp Milk
1 cup sugar
2 tsp Desiccated Coconut
3 to 4 stands of Saffron
2 to 3 Cardamoms(crushed)
Method:
Drop saffron strands in a cup of milk and set it aside. Heat Rava with ghee in a heavy bottom pan and stir till it changes colour. Then add nuts, coconut and cardamom. Keep on stirring. When you get to feel the aroma rise, add sugar and stir for 3 to 10 mins. Now pour on the saffron-flavoured milk and remove from heat. After the mixture cools down a bit, grease palms with oil and make small balls out of it. For decoration, you can either add one dry fruit each in the middle of each laddu or cover it with silver foil.
To make 20 Gujias
Ingredients:
Flour: 250 grams
Khoya: 500 grams
Raisins: a few
Almonds: 100 grams (finely chopped)
Cooking oil: 3 tablespoon for kneading the dough and a considerable amount for deep-frying the Gujias
Water: 100 ml
Sugar: 250 grams
Method:
Mix the oil and flour thoroughly so that it reaches a binding consistency. Add some water and knead the entire mixture, lightly. When it forms a soft dough, set it aside and cover it with a damp cloth. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it completely. Add almonds and raisins and fry for a few more minutes. Remove this from the stove and let it cool. Make small thick chapattis out of the kneaded dough. Fill half of each chapatti with the khoya mixture and fold the chapatti over, sealing the sides of the chapatti, to ensure that the khoya is safely wrapped within. Make the sealing secure by pinching the edges with your fingertips. Deep-fry these gujias until they becomes light golden brown, keeping the flame low. Take out the gujias and place them on brown paper or newspaper for the oil to drain away. Serve hot or store it in an airtight container to feed your loved ones on Rakhi day.
Kheer
To serve 4 to 5 people
Ingredients:
Milk: 1 litre
Rice: 200 grams (soaked for ½ an hour before cooking)
Sugar: to taste
Cashew nuts: a few (finely chopped)
Cardamom: 4 to 5 whole
Raisins: a few (soak for a few minutes before adding)
Method:
Wash and drain the rice. Soak in water for ½ hour. The boil milk and add drained rice. Simmer on low heat for 1-1/2 hours. When the rice is cooked and the mixture gets thick and creamy, add sugar and stir well. Remove from heat. Garnish it with cashew nuts, cardamoms and raisins. Serve it hot or cold to and spread the sweetness of love on Rakhi.
Rava Laddu
Ingredients:
3 cups of Rava (Semolina)
3 tbsp Dry fruits (almonds, cashew, pistas or walnuts)
3 tsp Ghee
3-4 tsp Milk
1 cup sugar
2 tsp Desiccated Coconut
3 to 4 stands of Saffron
2 to 3 Cardamoms(crushed)
Method:
Drop saffron strands in a cup of milk and set it aside. Heat Rava with ghee in a heavy bottom pan and stir till it changes colour. Then add nuts, coconut and cardamom. Keep on stirring. When you get to feel the aroma rise, add sugar and stir for 3 to 10 mins. Now pour on the saffron-flavoured milk and remove from heat. After the mixture cools down a bit, grease palms with oil and make small balls out of it. For decoration, you can either add one dry fruit each in the middle of each laddu or cover it with silver foil.
