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Raksha Bandhan 2022: From Gulab Jamun to Coconut Laddu, sweets recipes for this festival season

Let’s all celebrate this Raksha Bandhan with some mouth-watering sweets.

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2 years ago

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Raksha Bandhan sweets

Raksha Bandhan or Rakhi is an Indian festival to celebrate the bond and love between a brother and a sister. It is a ritual in which a holy thread Rakhi is tied around the brother’s wrist by the sister. 

Rakhi is the representation of the bond of protection that signifies that a brother must protect his sister in all situations. Raksha Bandhan is a huge festival in India. Food is a major part of every celebration in India, therefore the sweets prepared on this occasion must be exceptional too.

Let’s all celebrate this Raksha Bandhan with some mouth-watering sweets. There are so many sweets that can be prepared at home without any hustle and bustle.

Gulab Jamun

This Rakhi, don’t buy Gulab Jamun from your regular sweet shops, instead, you can cook this yourself. Gulab Jamun is made with khoya, flour, and nuts and it is dipped in sugar syrup infused with saffron. The recipe:

  • Griddle the flour with the baking powder and the milk powder three times to ensure the ingredients are evenly mixed.
  • Add in the ghee and rub the mixture with the fingertips, mix well.
  • Add milk to the gulab jamun powder and knead to make the dough smooth.
  • Keep the dough aside to set for 5 minutes.
  • Gently roll small portions of the dough into smooth balls.
  • Prepare your sugar syrup by heating 2 cups sugar with two cups water.
  • Slow down the heat and allow the syrup to settle down for 7-8 minutes. Add lemon juice to refine the syrup and remove any foam that may have come on the surface.
  • Remove the syrup from the fire and add some rose water.
  • Reheat about 3 cups of ghee in a pan or you can use refined oil as well.
  • Put the prepared balls into the hot oil and remove them from the heat right away.
  • Wait for the balls to turn golden and allow them to acquire from deep gold to light brown colour.
  • Add the cooled balls to the hot syrup and warm it for 5 minutes on low heat.

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Almond Katli

  • Badam katli or Almond katli is an Indian dessert made up of almonds, milk, and sugar. It can be very easily made at home.
  • The first step to prepare the dish is soaking almonds in warm water.
  • Then de skinning of the almonds is done.
  • The next step is to ground the almonds into a fine powder, or even to thick paste with milk.
  • Then the paste is mixed with sugar paste which basically gives a barfi or any desired shape.

Moong Dal Ki Barfi

Everyone loves Moong ki dal ka halwa and barfi. It is very easy to make moong dal ki barfi using condensed milk, where you will not have to cook in the kitchen for hours to make this delicious barfi. 

  • Drain and grind dal coarsely. Slightly coarser than the feel of fine sand.
  • In a very heavy kadhai, mix the ghee and dal, and place over low heat.
  • Stir-fry it until it turns brown.
  • Remove from the kadhai and add khoya within the same kadhai and stir-fry till it’s a smooth mixture and lightly coloured.
  • Mix the dal, elaichi and khoya and keep them aside to cool down.
  • In another pan place the sugar and water over low heat stirring till the sugar dissolves, taking care to not let it come to a boil before the sugar dissolves.
  • Once the sugar dissolves, increase the warmth and produce to a boil and let the syrup cook till thick.
  • Take the pan out of the warmth and blend immediately into the cooled dal mixture, stirring vigorously and quickly, to blend well.
  • Transfer it to the greased plate, pat to level, garnish with almonds and leave to chill.
  • When cool and set, cut it into desired-sized pieces with a sharp knife.

Milk Cake

Milk Cake is a traditional Indian milk fudge that’s made of milk, sugar, ghee, and an acidic agent such as lemon juice.

  • Take milk and bring it to a boil, in a very large thick-bottomed non-stick kadai on high heat.
  •  Add alum and sugar, and still cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.
  • Add the ghee and liquid sugar; mix it well and still cook till the mixture begins to depart the edges of the kadai.
  • Transfer the mixture to a seven-and-a-half-inch round and two-and-a–half-inch deep greased dish and canopy it. Put aside for four to 5 hours.
  •  During this point, it’ll still cook and therefore the middle layer will become brown.
  •  Turn the milk cake out onto a dish, take squares and serve.

Coconut Laddu

  • Heat 1 tablespoon ghee during a heavy-bottomed Kadhai over low heat.
  • Add 175 grams (2 cups) of desiccated coconut.
  • Roast over low heat for 2-3 minutes or until it gives out a nutty aroma.
  • Add 1 cup milk and 1/4 cup cream.
  • Cook, stirring continuously until the milk is absorbed by the coconut.
  • Add 160 grams (2/3 cup) of sugar.
  • Mix well, the sugar will melt and release moisture.
  • Cook, stirring continuously until the mixture releases most of the moisture.
  • Add 3 to 4 tablespoons milk and 1/2 teaspoon cardamom powder.
  • Mix and cook until the mixture come together, forms a dough-like consistency, and starts leaving the perimeters of the kadhai.
  • Turn out the warmth and transfer the mixture to a plate or bowl. Allow it to chill down slightly, just warm enough to handle, for about 10 minutes.
  • Grease your palms with little ghee, take about 2 tablespoons of the mixture, and form a ball by rolling between your palms.
  • Coat it with desiccated coconut and transfer it to a plate.

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Ask God all you need, Wish you a happy Eid

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