Rakhi Recipes


Gulab Jamun

Ingredients
  • 3/4 Liter Milk
  • 6 Cardamoms (crushed)
  • 1 tbsp Sugar
  • 1 tsp Rose Essence
  • 1 cup All Purpose Flour
  • 2 pinch Soda Powder
  • 100 gms Ghee
  • 2 Pinch Saffron

    Sweet syrup
  • Sugar
  • Water

    Directions
  • Boil the milk till it reduces to half cup.
  • Cool and add soda powder and 1tbsp sugar.
  • Mix properly and make it smooth.
  • Slowly add flour and prepare a fine dough. Leave it for an hour.
  • Apply little ghee on the palms.
  • Make small balls from the prepared mixture.
  • Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.
  • Boil water with equal amount of sugar. Also add cardamom and saffron.
  • Filter and add rose essence to it.
  • Put the fried balls in this solution.
  • Remove after 3-4 hours.
  • Gulab Jamun is ready to serve.

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    Bread Burfi

    Ingredients
  • Breadcrumbs 2 cups
  • Grated coconut 1
  • Milk 1 cup
  • Sugar 1 cup
  • Oil 4 tbsp
  • Rose Essence 2-3 drops
  • Cashew Nuts (chopped) 8-10

    Directions
  • Soak the breadcrumbs in the milk for about 10 minutes.
  • In a pan kept on low flame, combine sugar and grated coconut
  • stirring continuously till the sugar melts.
  • Once the sugar melts, add the breadcrumbs and stir well for about 5-7 minutes, until they get mixed well.
  • Add some oil and continue stirring.
  • Now, add rose essence and chopped cashew nuts to the mixture and mix them well until the mixture takes a creamy colour throughout.
  • Transfer the burfi mixture to a greased tray and spread evenly.
  • Allow the mixture to cool and then cut into small pieces of desired shape.

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    Masala Puri

    Ingredients
  • Wheat flour - 2 cups
  • Salt as per taste
  • Red Chilli Powder - 1/4 tbsp
  • Turmeric - pinch
  • Coriander powder - 1 tbsp
  • Cumin Powder - 1 tbsp
  • Sooji - 1 tbsp
  • Milk - 2 tbsp
  • Curd - 1 tbsp
  • Ajwain (vaamu) - 1/4 tbsp
  • Oil

    Directions
  • Mix all the ingredients with 2 tbsp of oil
  • Knead into a medium soft dough by adding water
  • Leave it for an hour and knead again briefly and shape them into small balls
  • Heat plenty of oil in a kadai until very hot
  • Place the balls on a flat surface and roll them
  • Fry poori immediately
  • start flickering hot oil over the top of it with a spatula so that it will swell up like a ball, this should take only a few seconds
  • Flip the poori over and cook the other side until golden brown

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    Dahi Vade

    Ingredients
  • 1 cup of Urad daal
  • 1 kg of yogurt
  • 1/2 teaspoon of grated ginger
  • Salt to taste
  • 2 teaspoon of cumin (jeera) powder
  • Everest Chaat Masala
  • White Oil for frying the vadas

    Directions
  • Soak the urad dal overnight. Mix it in a grinder.
  • Keep the urad dal paste in a separate container.
  • Add salt , grated ginger & cumin powder to the paste and mix it properly.
  • Heat the white oil in a pan.
  • Make small round balls and fry it.
  • Fry them until they turn light brown.
  • Remove the vadas from the pan.
  • Take a separate bowl, pour 1 to 2 cups of water. Add a teaspoon of salt and stir it.
  • Now add the fried vadas in the salt water. Keep them for half an hour.
  • Now take another separate container. Add 1 kg of yogurt. Whip the yogurt properly.
  • add the vadas in the yogurt.
  • After 1 hour, place the vadas on a plate.
  • Garnish them with Everest chat masala and coriander leaves.

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    Cheekoo Halwa

    Ingredients
  • 8 Sweet Chikoos
  • 3/4 Tea cup milk (boiled)
  • 1/4 Cup sugar or as per taste
  • 160 Grams khoya (grated)
  • 1 tbsp Ghee (melted)
  • Some pieces of almond for garnishing

    Directions
  • Peel and smash chickoos.
  • Put chikoo pulp in a heavy saucepan.
  • Add milk and boil it, stirring constantly.
  • When some thickness appears, add khoya and cook, stirring constantly.
  • Add sugar and ghee.
  • Cook on low heat for 2-4 minutes turning the mixture constantly.
  • Take off heat and let it cool a bit.
  • Now garnish with almonds and serve it hot.

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    Dry Fruit Kheer

    Ingredients
  • 1 Lite milk
  • 1-1/4 Cup sugar or as per taste
  • 10 Pieces of almond, soaked separately
  • 10 Pieces of cashew, soaked separately
  • 10 Pieces of pista (pistachios), soaked separately
  • 1 tbsp Khus khus, soaked separately
  • little saffron, soaked in warm milk

    Directions
  • Peel off the almonds and pistachios.
  • Grind all dry fruits (including Khus khus) together to smooth paste.
  • Boil the milk until reduced to 3/4 of it.
  • Add the dry fruit paste in the boiled milk and again boil until it blends well.
  • Reduce the flame and add sugar.
  • Stir constantly until the sugar gets dissolved.
  • Take off heat and finally add soaked saffron.
  • Cool it and serve.

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    Paneer Rice Fingers

    Ingredients
  • Paneer (Indian cottage cheese) 200 gms (cut into 1 inch long strips)
  • Cooked rice 1 cup
  • Basan (gram flour) 1 tsp
  • Sesame Seeds 1 tsp
  • Khus-khus (poppy seeds) 1 tsp
  • Ginger-garlic paste 1 tsp
  • Turmeric powder tsp
  • Sambar Masala 1 tsp
  • Soda bicarb a pinch
  • Buttermilk 1 tsp
  • Corriander leaves 2 tbsp
  • Chilli paste tsp
  • Red chilli powder 1 tsp
  • Salt to taste
  • Oil for frying

    Directions
  • Make a thick batter by mixing rice, buttermilk and besan.
  • Keep this batter aside for about 3-4 hours.
  • Mix all the other ingredients mentioned above, except paneer, to make a thick batter.
  • Coat the paneer strips with the batter prepared and deep fry in oil until golden.
  • paneer rice fingers are ready!

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