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Rakhi Recipes |
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Raksha Bandhan or Rakhi is one of the Indian festivals that holds an important part in the tradition and culture of India. The festival of Rakhi signifies the warmth of the relation between a sister and brother. The festival of Rakhi is mainly celebrated on Shravan Purnima, in the month of August. The main ritual of the festival is tying a sacred thread on the wrist of the brother by the sister. This thread can very well be referred as the ‘Rakhi’ or Raksha Sutra. A brother by accepting the ‘dor’ (thread) vows that he will be protecting his sisters from all evils throughout his life. The festival of Rakhi is the event awaited by almost every one across the country. The festival is celebrated amidst umpteen celebrations in form of different religious ceremonies; get together, exchange of gifts and preparation of Rakhi recipes off course. The special sweet dishes of Rakhi are indeed mouthwatering and add up to the festive mood of the jubilation.
As Rakhi is mostly a home based occasion so it doesn’t involve much outdoor exposure and therefore homely gatherings are very much likely to take place in Rakhi. This is a reason why preparation of rakhi dishes is one of the foremost affairs involved in Rakhi. The range of Rakhi recipes mainly include an exclusive array of sweet dishes it is one of the Hindu traditions to start of or end up an auspicious happening on a sweet note. Here is a selection of some of the traditional Rakhi recipes that will treat your taste buds with an excellent feel of delight. This happens to be an assortment of few drinks, snacks and sweets generally offered on Rakhi. One can prepare these Rakhi recipes or else can also customize the Rakhi menu on the choices and likings of the sibling.
- Badam ka Sharbat
- Arbee Cutlet
- Ghevar
- Pista Sandesh
- Kesar Brfee
- Rava Ladoo
Badam ka Sharbat
Ingredients:
- ½ cup of Almonds (Baadaam)
- 5 Small Cardamoms
- ½ tsp. of Ginger
- ½ cup of Sugar
- 2 cups of Water
Preparation:
Soak the almonds in water for some timeand then cook them for a little. After that, make a paste of the almonds by grinding them in a blender. The apaste must have a consistency like a ketch up. Then mix the cardamom, water, and sugar with the paste and blend well. Put the mixture over a low flame for a while, that is about 5 minutes and keep on stirring constantly. Remove it from the flame andstrain it and then refrigerate for some tiime and serve the chilled badam ka sharbat. The sharbat can be flavored with a drop or two of Keora water on the top.
Arbi Cutlet Recipe
Ingredients:
- 1/2kg Arbee (Sweet Potato)
- 1/4kg Potato
- 1/4kg Paneer
- 6-7 finely chopped Green Chillies
- 1" piece finely chopped Ginger
- 1 tsp Red chilli powder
- 1 tsp Amchur
- 1/2 tsp Roasted Cumin seeds powder
- 2 tbsp Cornfluor
- Salt to taste
- Oil to deep fry
- Finely chopped Coriander leaves
Preparation:
Make small pieces of Arbee by peeling them off. Take oil in a pan and deep fry the pieces.Mash them when they are still little hot. Boil the potatoes and crush them too.Then, the paneer should be grated and mixed with the mashed arbee and the potato. Put green chili, coriander leaves,cumin seed, ginger, cornflour and salt in the mash and mix them well. After that make small pieces of cutlets and fry them in oil.
Ghevar
Ingredients:
- ½ cup Milk
- 3 cups plain flour
- 1tbsp chopped Almonds and Pistachios
- 3-4 pieces of Ice cubes
- 4 cups Water
- 1 tsp powdered Cardamom
- ½ tsp of saffron mixed in milk
- ¼ tsp yellow food color
- 1 cup solid Ghee
- 5-6 drops of Kewra Essence
- 1 Kg Ghee
Preparation:
At first, the sugar syrup should be made by mixing 1 and ½ cup of sugar in 1 cup of water. Take the solid ghee in a large bowl and keep on rubbing the ice cubes into it until the color of the mixture becomes white.Then add the flour, one cup of water and milk to it for making the batter. Then putthe food color in little water and the essence and add it to the mixture. Take a container of cylindrical shape, fill it with ghee, and put it on flame. Then put about 50 ml of batter into it. As the froth settles down then again put a glassful of batter in it. When the bubbles settle down then take it out. The Ghevar is prepared. Strain out the excess oil from it. Put the Ghevar on a large and flat container. Add some saffron milk to it and top it with almonds and cardamom powder.
Pista Sandesh
Ingredients:
- 225 gms Paneer
- 150 gms Sugar
- 1 tbsp Rose Water
- ½ tsp ground Cardamom Seeds
- 10 Finely sliced and crushed Pistachios
Preparation:
The sugar and the paneer should be mixed well and then the mixture needs to be put over flame and stirred well. As the mixture turns solid, add rose water to it. Divide the mixture in different parts and form shapes of your choice. Coat them with pista and cardamom and serve the sandesh cold.
Kesar Burfi
Ingredients:
- 500 gms Cashew nuts (Kaju)
- 300 gms Sugar
- ½ tsp Saffron
- ¼ tsp Orange Color
- Silver Varak
Preparation:
Soak the cashews in water for some time, then drain the excess water and grind them. Mix the cashews with sugar in a pan, roast over a low flame, and keep on stirring constantly. Add the orange color and the saffron to it. Cover a rolling board with a butter paperand put some mixture on it and then ciover it with another butter paper. Use a rolling pin to roll it and then remove the butter paper from the top and then put the silver varak and cut the roll into triangular burfees.
Sigi asks all the young sisters to prepare these exquisite dishes for their brothers and make him feel that the little sister has indeed become big.
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