Popular Rakhi Recipes

Raksha Bandhan is a propitious festival marking the bond of love a brother and sister have been sharing since their childhood. Celebrate this auspicious day with delicious festive foods that are also exclusive rakhi gifts. Arrange lavish yet finger licking feast for your brother with rakhi recipes given here. Try out given dishes and make your festival memorable.

Boondi Laddu

• 2 cups Gram Flour (Besan)
• A few drops Milk
• 1/2 kg Ghee
• 2 cups Sugar
• 6 Stings Saffron (Kesar)
• 15 Green Cardamoms Powder
• 15 Cashewnuts
• 1/2 tsp Baking Powder
Boondi Laddu

Method:Heat water and sugar in a pan to make sugar syrup (chashni). Add cardamom powder and saffron to it and whisk well. In gram flour add soda and water to make a smooth paste. Heat ghee in a kadai or frying pan and drop the paste through a boondi maker & press out small boondis. Fry till yellow. In another frying pan put a few cashews and fry till brown. Add boondis along with the cashews and other dry fruits to previously made sugar syrup. Mix well and let it cool. Take out some boondi mix and press to make a ball-shaped laddoos. Let it cool and store in airtight containers.

Khasta Dal Kachori

• 4 cups flour (atta)
• ¾ cup skinless dried black beans (urad)
• ½ tsp salt
• 1 green chilli chopped
• Oil for deep frying
• 1tsp coriander seeds
• 1 tsp anise seeds (saunf)
• 1tsp white cumin seeds
• ¼ tsp asaoetida powder
• ½ tsp red chilli powder
Khasta Dal Kachori

Method:Rinse & drain the beans kept overnight soaked. Make soft dough out of flour by adding water to it. Leave the dough covered with a wet cloth for half an hour. Grind the beans adding to it- chilli powder, spices and salt for stuffing. After mixing well, divide in 16 equal portions. Divide the dough too in 16 equal portions. Smear a little oil for smoothening.

Roll each portion of dough into puris about 2-inch diameter. Fill with stuffing onto each round & roll into flat balls.

Heat oil in a pan and deep fry the kachoris. Fry till golden brown. Serve with chutney.

Vermicelli Kheer

• 1cup Roasted Vermacili
• ½ tsp. Saffron
• 1.5 liter Milk
• Dry fruit and resins
• ½ tsp. Cardamom Powder
Vermicelli Kheer

Method:Boil milk in a pan and add roasted vermicelli. Add sugar. Boil till thick. Take saffron and dissolve it in 1 tbs. water. Add cardamom & saffron to vermicelli. Garnish with dry fruits & raisins. Serve hot or cold.

Vegetable Pakodas

• 250 grams besan
• ½ tsp. red chilly powder
• ½ tsp. turmeric
• 1 tsp. Coriander paste
• 1 tsp. dried pomegranate seeds
• 1 green chilly chopped.
• 1 medium sized potato, chopped
• 1 medium sized onion, chopped (you can add vegetables like brinjal, cauliflower, cabbage, and others too)
• Salt to taste
Vegetable Pakodas

Method:Mix all the ingredients together and make a thick batter. Heat oil in a pan. Drop portions of the batter in round shape and fry till brown. Fry till crisp and take out on tissue paper to absorb extra oil, serve hot with tamarind or green sauce.

Tamarind Rice

• 3 cups Rice cooked with 1 tbsp butter/ghee/oil
• 3 tbsp Channa Dal
• 1/2 cup thick Tamarind extract
• 2 tbsp grated Ginger
• 1 level tsp Turmeric powder
• 6-8 Green Chilies slit in two
• 2 level tsp Red Chili powder
• 1/4 tsp Asafetida powder
• Few Curry Leaves
• 3-4 dry Chilies
• 1/2 cup Vegetable Oil
• 5 tbsp Cashew nuts (broken up & kept)- Optional
• Salt to Taste
Tamarind Rice

Method:Take ½ cup vegetable oil and heat in a pan. Add dry chillies, chana dal, green chillies, curry leaves, and asafetida powder. Fry till the dal is brown. Add turmeric powder, salt, grated ginger, chilli powder, crushed cashew nuts and blend for a few minutes. Stir on low flame. Add water and boil till the quantity reduces to half forming a thick batter. Put cooked rice in a pan; add prepared mixture & the extract of tamarind. Mix well and keep covered till ready to serve.