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One of the most important aspects of the Rakhi festival are the Rakhi Sweets. Sweets are not only consumed but also given as Rakhi Gifts to Brothers by the sisters, particularly in North India. Make this Rakhi exceptionally special for your brother by trying out these delicious Rakhi recipes.
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Coconut Burfy
Ingredients
1 Big Coconut (Scraped & Measured)
Sugar as per the measurement of the Coconut Scrapings (i.e. if you get 2 Cups of Coconut Scrapings from 1 big Coconut - use the same measuring cup & measure 2 cups of Sugar
Cashewnuts 5-8 tbsps (sliced and fried in Ghee & kept aside)
Ghee 6 Tbspns
4-6 Cardamoms Crushed
Citric Acid a pinch
½ Cup Coconut milk
Directions
Place a pan on fire, add Sugar to the Coconut Milk & continuously keep stirring till the Sugar to dissolves and a thick syrup is formed
Add the scraped Coconut & stir well.
When the mixture begins to form a ball & leaves the sides of the pan add the cardamoms and fried Cashew nuts & mix well
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Add the Citric Acid & stir well, remove from fire
Spread on a greased tray.
Level the surface by tapping evenly. Let it cool for a while, then cut into bits & leave to cool down completely put into an air tight container & keep.
Choorma Laddu (makes 60 laddus with a shelf life of 6 months)
Ingredients
500 gms. wheat flour
500 gms. jaggery, grated
1 tbsp. cardamom powder
1/4 cup rock sugar crushed coarsely
1/4 cup crushed almonds
1/4 cup dried coconut, grated finely
400 gms. ghee for deep frying
silver foil for decoration (optional)
Directions
Add 50 gms. ghee to flour, mix well with light hands.
Add enough warm water to make stiff pliable dough and shape it into 16-18 fist shaped lumps and set aside.
Heat ghee for frying, let in some lumps at a time.
Fry on low flame till golden, flipping over when necessary. Drain, keep aside to cool, repeat for all dough.
When lumps cool, break into small bits, run in short spurts in a food processor, to form bread crumb like textured grains and then pass through a large holed sieve, to get an even, fine breadcrumb like mixture.
Put to heat 200 gms. of the same fried ghee, in a large heavy pan and add crumbs, stir and fry with a spatula, on low, till aroma exudes.
Crumbs should be light golden in colour, Take off fire, add almonds, coconut, cardamom, sugar. Mix well, transfer to a large plate or mixing bowl.
Add 200gms. ghee to emptied pan, put to warm. Add jaggery, stir gently till jaggery melts completely. Once it starts bubbling very slightly, take off fire.
Add crumb mixture to jaggery. Mix well, with spatula, allowing to cool in the process. When cooled enough to handle (it should be quite hot), shape into small laddoos with palms.
Do not press too hard, or the ladoos will become hard on cooling.
Arrange in a large plate, allow to cool completely before storing in airtight container.
Silver foil may be applied while ladoos are still warm.
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