Rakhi Recipes

Rakhi festival or raksha bandhan festival is a celebration of the everlasting bond of affection and love.
Rakhi is all about celebrating, bitter-sweet relationship between a brother and a sister.

Masala Puri

Rakhi Recipes
Masala Puri


  • 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


  • 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

Gulab Jamun

Gulab Jamun Rakhi Recipe
Gulab Jamun


  • 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


  • 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.

Dahi Vade

Raksha Bandhan Recipes
Dahi Vade


  • 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


  • 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.

Cheekoo Halwa

Raksha Bandhan Sweets
Cheekoo Halwa


  • 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


  • 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.

Paneer Rice Fingers

 Famous Rakhi Dishes
Paneer Rice Fingers


  • 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 – ¼ tsp
  • Sambar Masala – 1 tsp
  • Soda bicarb – a pinch
  • Buttermilk – 1 tsp
  • Corriander leaves – 2 tbsp
  • Chilli paste – ½ tsp
  • Red chilli powder – 1 tsp
  • Salt – to taste
  • Oil – for frying


  • 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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