Raksha Bandhan, which celebrates the bond between siblings, falls on August 19 this year. Sweets are an integral part of this festival’s celebration, just like any other Indian festival. Sweets are shared to symbolize the sweetness of a sibling relationship, but also signify love, care, and affection shared between brothers and sisters. This Raksha Bandhan, instead of getting store bought sweets, why not make the event even better by making some homemade desserts. Here are some ideas:
Besan Ladoo
Ingredients:
- 200 gm besan
- 125 gm room temperature ghee
- 175 gm powdered sugar
- 1 tsp cardamom powder
- 1-2 tbsp raisins
- 10-12 chopped cashews
Instructions:
- Dry roast the besan in a kadhai for about 10 minutes or until it changes color and becomes fragrant.
- When you can smell the besan’s aroma, add the ghee and continue stirring this mixture.
- Eventually, the ghee will leave from the sides of the besan.
- At this point, mix the powdered sugar and mix well with a spatula or your hands. Ensure that the powdered sugar is well distributed.
- Then add the cardamom powder, raisins, and chopped cashews.
- Let the mixture cool down and then create ladoos of desired size.
- You can garnish every ladoo with a piece of cashew or almond.
Moong Dal Halwa
Ingredients:
- 120 gm moong dal
- 8 tbsp ghee
- ½ tbsp semolina
- 120 ml water
- 120 ml milk
- 120 gm sugar
- ½ tsp cardamom powder
- 6-8 peeled and sliced almonds
- 6-8 peeled and sliced pistachios
Instructions:
- Rinse the moong dal well under running water, then add it to a mixer grinder and create a smooth paste.
- Heat about 6 tablespoons of ghee in a pan and then roast the semolina in it.
- Then add the moong dal paste into this and keep stirring constantly on medium heat.
- Eventually the dal paste will be cooked and become crumbly.
- Keep cooking it, and you will notice the color change to golden brown.
- Add this point add 120 ml each of milk and water. Keep stirring to break any lumps.
- Once the dal absorbs the liquid and thickens, add the sugar and mix well.
- Then add the remaining two tablespoons of ghee, and cardamom powder.
- Keep stirring until you see the fat leaning the sides of the halwa.
- Then add the blanched and sliced nuts. You can also toast them in advance if you want some extra crunch.
Microwave Mysore Pak
Ingredients:
- 120 gm roasted gram flour
- 240 gm powdered sugar
- 120 gm ghee
- 2 tsp milk
Instructions:
- Roast the besan in a pan for about 10 to 12 minutes until it changes color and becomes aromatic.
- Then melt the ghee in the microwave, and add it to the roasted besan. Also add the powdered sugar and the milk.
- Transfer all of this into a microwave safe bowl and microwave for about a minute.
- Remove from the microwave and stir well. At this point you will see the ghee on the top of the besan.
- Microwave in intervals of a minute at least twice. After this, the mixture will become crumbly.
- Let it rest at room temperature for about 10 to 15 minutes, then spread it into a thali greased with ghee.
- Cut it into squares, and let it rest for some more time. Then enjoy the quick Mysore pak.
Mango Shrikhand
Ingredients:
- 710 gm yogurt
- 500 g chopped mangoes
- 1 tsp cardamom powder
- 8-10 saffron strands
- 120 g powdered sugar
Instructions:
- First, hand the yogurt in a muslin cloth to drain most of the liquid from it. This should take a couple of hours.
- Then create a purée with the mangoes in a food processor. You can also add powdered sugar and blend it in this.
- Once the water from the hung curd has drained, add it to the mango purée along with cardamom powder, and saffron.
- Blend well, then transfer into a serving dish and chill in the fridge.