Rakshabandhan 2024: Celebrate Rakhi with delicious, homemade treats that add a special touch to your festivities. From rich, creamy sweets to savory delights, these recipes are perfect for honoring the bond between siblings. Whether you’re looking to impress with a Mango Rasmalai Cheesecake or enjoy a comforting Almond Halwa, these dishes bring flavor and joy to your Raksha Bandhan celebration. Explore these recipes to make your celebration truly memorable.
Mango Imarti (Aam Ke Kangan)
Ingredients:
– 1 cup urad dal soaked
– ½ cup yellow moong dal soaked
– 1 ltr ghee
– ½ cup lukewarm water
– I pinch saffron (optional)
– Fresh Mango Pulp for serving
– 2 cup sugar
For the syrup:
– 2 cup sugar
– 1 cup water
– 1 tablespoon cardamom powder
– 1 pinch saffron
Instructions
- Make dal paste, gradually add water to form a smooth batter.
- Rest the batter for 24 hours add mango pulp before frying.
- Heat ghee in a deep-frying pan and pipe the batter into spiral shapes.
- Fry until golden and soak in the syrup.
- Serve with mango flavored Rabri .
Almond Halwa Recipe
Ingredients:
- ¾ cup almonds
- 1 cup hot water
- ¼ cup roasted rava
- 1½ cups milk
- 4 tbsp ghee
- ½ cup chopped dry fruits
- ¼ cup sugar
- 3 tbsp soaked saffron milk
- ¼ tsp cardamom powder
Method:
- Soak almonds in hot water to peel off the skin. Grind to a coarse mixture.
- In a microwave-safe bowl, combine ghee, almond paste, roasted rava, milk, and sugar. Mix well.
- Cook on high power (P-100) for 4 minutes. Stir in dry fruits, saffron milk, and cardamom powder. Cook for another 4 minutes.
- Serve hot or cold.
Mango Rasmalai Cheesecake recipe
Ingredients:
- Cheesecake:
- 480 g cream cheese
- 150 g breakfast sugar
- 300 g whipped cream
- 10 g agar agar leaves
- 100 g mango pulp
- 150 g rasmalai
- 80 g mango jelly
- Biscuit Base:
- 120 g shortcrust cookies
- 30 g melted butter
Method:
- Melt agar agar in 10 ml warm water. Combine with cream cheese and sugar. Mix in whipped cream and mango pulp.
- Biscuit Recipe: Mix icing sugar, melted butter, and flour. Roll to ½ cm thickness, bake at 170°C for 10 minutes, and cool.
- Biscuit Base: Crush cookies and mix with melted butter. Press into a cake ring.
- Layer the cheesecake mixture and rasmalai over the biscuit base. Freeze for 24 hours.
- Top with mango jelly, slice, and garnish.
Rasmalai recipe
Ingredients:
- ½ tin condensed milk
- 4 cups toned milk
- 300 g paneer (mashed)
- 8-10 saffron strands
- ½ tsp cardamom powder
- 10-12 chopped pistachios
- 1 liter water
- 300 g sugar
Method:
- Mash paneer to a smooth dough. Boil sugar and water to make syrup.
- Form paneer dough into small balls, flatten, and cook in syrup for 10 minutes. Cool.
- Boil milk and condensed milk until reduced by half. Add saffron and cardamom powder.
- Add cooled rasmalai balls to the saffron milk. Garnish with pistachios and serve chilled.
Bharwan Gucchi Paneer recipe
Ingredients:
- 100 g gucchi (morels)
- 50 g khoya
- 450 g paneer
- 25 g cashew nuts
- 10 g pistachios
- 10 g raisins
- 20 ml oil
- 10 g cumin seeds
- 7 whole red chilies
- 30 g chopped ginger
- 30 g chopped garlic
- 400 g chopped onions
- 400 g chopped tomatoes
- 15 g green chili
- 50 g cashew nut paste
- 4 g turmeric powder
- 7 g chili powder
- 7 g kastoori methi
- 7 g jeera powder
- 5 g garam masala
- 40 g fresh coriander
- 30 g cream
- 30 g butter
Method:
- Boil and wash gucchi. Mash paneer and mix with grated khoya and cardamom. Stuff gucchi with the mixture.
- Cut remaining paneer into cubes and season with salt and red chili. Set aside.
- Heat oil, add cumin seeds, onions, ginger, and garlic. Cook until golden, then add tomatoes and cook to a smooth consistency.
- Add spices and cashew paste. Cook until oil separates.
- In another pan, sauté marinated paneer in butter. Add stuffed gucchi and combine with gravy. Cook gently.
- Garnish with coriander leaves.
Pepper Mutton with Murukku recipe
Ingredients:
- 500 g boneless mutton
- 5 g black peppercorns
- 1 green chili
- 3 tsp crushed garlic
- 2 tsp ginger
- 2 onions
- 1 tomato
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 3 tsp coriander powder
- 1 tsp fennel powder
- 1 tsp garam masala
- 1 sprig coriander leaves
- 10 curry leaves
- 20 ml coconut oil
- Salt
Method:
- Grind black peppercorns, garlic, ginger, and green chili into a paste. Marinate mutton with this paste, salt, and curry leaves. Let it sit for at least 1 hour.
- Heat oil, sauté onions until caramelized. Add tomatoes and cook until mushy.
- Add spice powders and mix. Cook until oil separates.
- Add marinated mutton and curry leaves. Add 2 cups water and cook until mutton is tender.
- Reduce excess gravy if needed. Serve over murukku and garnish with curry leaves.
Citrus Semifreddo with Lemon Curd and Coconut Lime Yogurt
Citrus Curd
Ingredients:
- ½ cup caster sugar
- ⅓ cup cornstarch
- ½ tsp kosher salt
- ¼ cup orange juice
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 2 eggs
Method:
- Mix sugar, cornstarch, and salt in a saucepan.
- Whisk orange juice, lemon juice, lime juice, and eggs in a bowl. Combine with the sugar mixture.
- Cook over low heat, stirring constantly until thickened.
- Strain through a sieve and pour into 8 mini semi-sphere silicone molds (1 tbsp per mold).
- Freeze until firm, about 2 hours.
Citrus Semifreddo
Ingredients:
- 1 cup whole milk
- 20 lemon verbena leaves
- 8 lime leaves
- 2 tbsp lemon zest
- 2 tbsp orange zest
- 2 tsp lime zest
- 4 large egg yolks
- ½ cup caster sugar
- 120 g white chocolate
- 3 tbsp + 1 tsp orange liqueur
- ¼ tsp kosher salt
- 1 cup whipping cream
Method:
- Combine milk, lemon verbena, lime leaves, lemon zest, orange zest, and lime zest. Steep for 1 hour at room temperature.
- Strain half of the milk into a saucepan and bring to a simmer.
- Whisk egg yolks and sugar, then strain the remaining milk into this mixture.
- Slowly add simmering milk while whisking. Heat to 180°F (82°C).
- Remove from heat, add white chocolate, orange liqueur, and salt. Whisk until melted. Cool to room temperature.
- Whip cream to soft peaks and fold into the citrus mixture.
- Pipe into eight 5-ounce semi-sphere molds (½ cup per mold).
- Partially freeze for 15 minutes. Insert the frozen citrus curd into the center. Freeze until set, about 8 hours.
Lemon Curd
Ingredients:
- ½ cup caster sugar
- ⅓ cup cornstarch
- ½ tsp kosher salt
- ½ cup lemon juice
- 2 eggs
Method:
- Mix sugar, cornstarch, and salt in a saucepan.
- Whisk lemon juice and eggs in a bowl. Combine with the sugar mixture.
- Cook over low heat, stirring constantly until thickened.
- Strain through a sieve and cool. Transfer to a squeeze bottle or piping bag.
Coconut Lime Yogurt
Ingredients:
- ⅔ cup coconut milk yogurt
- 1 tsp lime zest
- 1 tbsp lime juice
- ¼ cup icing sugar
Method:
- Mix yogurt, lime zest, lime juice, and icing sugar.
- Transfer to a squeeze bottle or piping bag.
Lemon Candy
Ingredients:
- 1 lemon (zest curls)
- ½ cup water
- 1 cup caster sugar
Method:
- Blanch lemon zest curls in simmering water five times.
- Boil ½ cup water and sugar. Add lemon zest and cook for 4 minutes.
- Strain zest and dry on parchment paper.
To Serve:
- Place semifreddo in a chilled bowl. Let it stand for 10 minutes to soften slightly.
- Pipe alternating dots of coconut lime yogurt and lemon curd around the semifreddo.
- Garnish with lemon candy curls and small yellow and white daisies.
Goat Cheese and Summer Squash Tart
Crust Ingredients:
- 1 cup plain flour
- ¼ tsp salt
- 5 tbsp cold unsalted butter
- 5 tbsp iced water
Filling Ingredients:
- 200 g goat cheese
- 1 small zucchini
- 1 small yellow squash
- 1 small potato
- 1 red onion, sliced
- Olive oil (as needed)
- Salt and pepper (to taste)
- Melted butter (for brushing, optional)
Method:
- Prepare the Dough:
- Combine flour and salt in a food processor. Add cold butter and pulse until crumbly.
- Drizzle in iced water while pulsing until dough forms a lump.
- Turn dough onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat Oven:
- Set oven to 400°F (200°C).
- Prepare Vegetables:
- Slice zucchini, yellow squash, and potato thinly (about 1/8 inch) using a mandoline or knife.
- Assemble the Tart:
- Roll out dough on parchment paper to about a 12-inch circle.
- Spread goat cheese over the dough, leaving a border.
- Arrange sliced vegetables over the cheese, overlapping. Scatter onion rings on top.
- Fold dough edges over the filling, season with salt and pepper, and drizzle with olive oil. Brush edges with melted butter if desired.
- Bake:
- Bake for 33-35 minutes, until crust is golden brown. Use a pizza stone or place parchment directly on the oven rack for a crisp crust.
- Serve:
- Slice and serve hot or at room temperature.