If you can make your brother's favorite sweets with your own hands on Rakhibandhan festival, then the joy of the festival will increase many times. Do you think making sweets at home is too much fun? Not really, know simple recipes of complex cooking (Raksha Bandhan Sweets Recipes).
1. Besan Laddu
Ingredients:
• Gram flour – 2 cups
• Ghee – half a cup
• Powdered sugar – 1 cup
• Cardamom powder – half teaspoon
• Cashew/Almond Kuchi – 2-3 tbsp
Heat ghee in a pan, add gram flour and keep stirring on low flame. When the color turns light golden after 15-20 minutes, turn off the heat and let the makho makho mixture cool for a few minutes. Mix powdered sugar, cardamom powder and crushed almonds and knead well. When cool, take little by little and make round laddoos.
2. Rice pudding
Ingredients:
• Govindbhog rice – half cup
• Milk – 1 liter
• Sugar – half a cup
• Cardamom powder – half teaspoon
• Saffron – a pinch
• Cashews, almonds, pistachios – 2-3 tbsp
Wash the rice and soak it in water for 15-20 minutes. Boil the milk. Drain the soaked rice and add it to the milk. Keep on low heat, stirring occasionally, so that the milk does not stick to the bottom of the pot. Add sugar when it becomes thick. Soak saffron in a little warm milk and mix it with curd. Add cardamom powder and let it boil for another 5-7 minutes. Sprinkle chopped almonds on top and serve.
3. Suji Halwa
Ingredients:
• Semolina – 1 cup
• Ghee – half a cup
• Sugar – half a cup
• Cardamom powder – half teaspoon
• Cashews and almonds – 2 tbsp
• Raisins – 1 tbsp
Heat ghee in a pan and add semolina. Keep stirring on low flame for 8-10 minutes. The semolina will be light golden and fragrant. Make a mixture of water and sugar in another vessel. When the sugar is completely melted, very carefully pour it into the semolina. While pouring water with one hand, keep stirring continuously with the other hand so that the dal does not cook. When the semolina becomes thick, add cardamom powder, cashews, almonds and raisins.
4. Rasmalai
Ingredients:
• Rasgolla – 8-10
• Milk – 1 liter
• Sugar – half a cup
• Saffron – a pinch
• Cardamom powder – half teaspoon
• Crushed pistachios and almonds
When the milk boils and thickens by about one-third, add sugar. Soak the saffron in a little warm milk and mix it in a large bowl of milk. Add cardamom powder. Now gently chip the rasgolla and take it out of the sugar syrup. Allow to boil on low flame for 3-5 minutes in thick milk. Turn off the flame and let the rasmalai cool completely. Then refrigerate for at least 2-3 hours. While serving, sprinkle pistachios, almonds and a little saffron on top.
5. Shrikhand
Ingredients:
• Thick curd – 500 grams
• Powdered sugar – 1 cup
• Cardamom powder – half teaspoon
• Saffron – a pinch
• Warm milk – 1 tbsp
• Pistachio and Almond Crush – 2-3 tbsp
Pour the curd on a clean muslin or cotton cloth. Tie the cloth and hang it for a few hours, so that the excess water comes out. Pour the thickened curd into a large bowl. Mix saffron curd soaked in hot milk for 5-10 minutes. With powdered sugar and cardamom. Beat the mixture well and make it smooth. Refrigerate for at least 1-2 hours. Sprinkle pistachio and almond slivers before serving.