Raksha bandhan 2024 | Top sweets recipes 

1. Rava Laddu

Raksha bandhan 2024 A beloved Indian treat, rava laddu is a delicious dessert prepared with sugar, ghee, and semolina (rava). This sweet is well-known for its melt-in-your-mouth consistency and creamy, buttery flavour. Rava laddu is made by roasting semolina in ghee until it turns golden brown and then combining it with a mixture of sugar, cardamom, and occasionally nuts or dried fruits.

Next, the mixture is formed into tiny, spherical balls. Rava laddu is a favourite among many due to its comforting taste and simplicity, which make it popular during festivals and special events. In Raksha bandhan 2024 must try these rava Laddu to make your festival memorable.

Also Read: Paneer pasanda recipe (How to make paneer pasanda)

Image source: freepik

Ingredients:

  • 1 cup rava (semolina)
  • 1 cup of sugar
  • 1/2 cup ghee (clarified butter)
  • 1/4 cup grated coconut (optional)
  • 1/4 cup chopped nuts (cashews, almonds)
  • 1/4 cup of milk
  • 1/2 tsp. cardamom powder

How to Make Rava Laddu? 

Instructions: 

1. In a pan over medium heat, add the rava and roast until aromatic and golden brown. Roast for a further minute after adding the grated coconut, if using.

2. Once the sugar has dissolved and blended well with the rava, add it.

3. Now add the milk and stir constantly until the mixture gets thick. Incorporate the cardamom powder and fully blend.

4. Once the mixture has cooled significantly, turn off the heat and shape it into small laddus while it is still warm. Before serving, let it cool fully and enjoy your Rava Laddu this raksha bandhan.

Raksha bandhan 2024

2. Kaju Katli 

Kaju katli is the king of sweets everyone loves kaju katli. This Raksha bandhan 2024 make delicious and flavourful kaju katli Made from cashew nuts, kaju katli, also known as kaju barfi, is a popular Indian sweet. This treat is praised for its rich, nutty flavour and velvety, silky texture. Cashews are crushed into a fine powder and fried with sugar and ghee to create a dough-like consistency that is known as kaju katli.

Before cutting the mixture into pieces in the shape of diamonds, it is spread out and given time to cool. Kaju katli, enjoyed during festivities and special events, is a festive dessert known for its gorgeous presentation and rich taste. It is sometimes garnished with edible silver.

Ingredients:

  • 1 cup of cashew nuts
  • 1 cup of sugar
  • 1/2 cup of water
  • 1/2 tsp. cardamom powder
  • 1 tbsp. ghee (clarified butter)
  • Silver leaf (optional, for garnish)

How to Make Kaju Katli?

1. Get the cashew powder ready: Using a food processor, grind the cashew nuts into a fine powder. Take care not to overprocess them, or they will become cashew butter.

2. To make sugar syrup: Put the water and sugar in a pan. When a drop of syrup forms a single thread when tested between the fingertips, it has reached a one-string consistency.

3. Cook on medium heat until the sugar dissolves completely. Prepare the cashew blend. To the sugar syrup, add the cashew powder.

4. To prevent lumps and ensure consistent cooking, stir often. Stirring continually, cook the mixture over low heat until it begins to pull away from the pan’s side and forms a thick, solid dough.

5. Add the ghee and cardamom powder: Stir in the ghee and cardamom powder once the liquid has thickened. Stir thoroughly until properly combined.

6. Make the dough: Spoon the mixture onto a marble surface or plate that has been oiled. While still heated, use a rolling pin to flatten it into a thin layer.

7. Chop and Add Accents: After allowing it to cool slightly, cut it into square or diamond shapes. Garnish with a silver leaf, if desired.

8. Cool and serve: Before serving, let the Kaju Katli cool fully.

3. Dry fruits laddu 

A combination of different dried fruits and nuts is used to make the healthy and delectable Indian dessert known as dry fruit laddu. This dessert is made by combining pulverised or finely chopped nuts like walnuts, cashews, and almonds with dried fruits – like raisins, figs, and dates. Usually, cardamom is added for flavour, along with a small amount of ghee or honey to hold the mixture together.

The final stuff is formed into laddus, which are little balls. Because of its ability to improve energy, dry fruit laddu is served during festivals and special events and is enjoyed for its rich, sweet flavour. It is also frequently consumed as a healthy snack and also in festivals like Raksha bandhan 2024 and Diwali.

Image source: freepik

Ingredients:

  • 1 cup mixed dry fruits (e.g., cashews, almonds, walnuts, raisins)
  • 1 cup dates, pitted
  • 1/2 cup desiccated coconut
  • 2 tbsp. ghee (clarified butter)
  • 1/2 tsp. cardamom powder

How to Make Dry Fruit Laddu?

1. Chop the dry fruits finely to prepare them. Process the dates: Pulse the pitted dates in a food processor until a sticky paste forms.

2. Heat the ghee by placing it in a pan over low heat. Add the chopped dried fruits and simmer for two to three minutes. Mix the ingredients together.

3. To the pan, add the cardamom powder and date paste. Stir thoroughly and cook for an additional two to three minutes, stirring often.

4. Add Coconut: Cook for a further minute after stirring in desiccated coconut.

5. Form Laddus: Take it off the stove and let it cool a little. While still warm, form the mixture into little laddus. Prior to serving, let the laddus cool fully enjoy your Homemade dry fruits laddu in Raksha bandhan 2024.

4. Coconut barfi 

Grated coconut, sugar, and ghee are the main ingredients of coconut barfi, also called nariyal barfi, a famous Indian dessert. The rich coconut flavour and somewhat chewy texture of this dessert make it beloved. Grated coconut is heated with sugar and ghee to make coconut barfi until the mixture thickens and starts to pull away from the pan’s sides.

After spreading it on a level surface and letting it cool, it is sliced into pieces. Nuts and cardamom are occasionally added to improve the flavour. Due to its delicious taste and simplicity, coconut barfi is a festive favourite that is frequently savoured during festivals and celebrations.

Image source: freepik

Ingredients:

  • 2 cups grated fresh coconut (or desiccated coconut)
  • 1 cup of condensed milk
  • 2 tbsp. ghee (clarified butter)
  • 1/2 tsp. cardamom powder
  • Chopped nuts for garnish (optional)

How to Make Coconut Barfi?

1. Heat Ghee: Place the ghee in a nonstick pan and place it over medium heat.  

2. Add Coconut: Add the grated coconut to the pan and heat for two to three minutes while stirring constantly.

3. Condensed Milk Addition: Add the condensed milk and thoroughly stir. Simmer the mixture, stirring regularly, for 8 to 10 minutes, or until it begins to pull away from the pan’s sides. Stir in the cardamom powder after adding it.

4. Assemble Barfi: Spread the ingredients equally on a plate or tray that has been oiled. Using a spatula, press down to even out the surface.

5. Garnish: If preferred, top with chopped nuts. Let it cool completely before slicing it into diamonds or squares.

5. Gulab Jamun 

A popular Indian dish called gulab jamun is made up of deep-fried dough balls that are then dipped in a fragrant sugar syrup. Usually, flour, milk solids (khoya), and occasionally a leavening ingredient are used to make the dough. After being fried till golden brown, the balls are dipped in a heated syrup flavoured with cardamom, saffron, or rose water.

The gulab jamun get their sweetness and unique aromatic flavour from the syrup, which also makes the insides of them soft and moist. Gulab jamun, which is popularly served during festivals and other events, is loved for its soothing texture and rich, rich flavour.

Image source: freepik

Ingredients:

For the Jamuns:

  • 1 cup of milk powder
  • 1/4 cup all-purpose flour
  • 1/4 tsp. baking soda
  • 2 tbsp. ghee (clarified butter)
  • 1/4 cup milk (or as needed)

For the Syrup:

  • 1 cup of sugar
  • 1 cup of water
  • 1/4 tsp. cardamom powder
  • 1 tsp. rose water (optional)

How To Make Gulam jamun ?

1. Prepare the syrup: In a pan, mix water and sugar. Heat the mixture until the sugar is fully dissolved. Stir in the rose water (if using) and cardamom powder. keep the syrup’s warmth.

2. Get the jamuns ready: Combine baking soda, all-purpose flour, and milk powder in a bowl. Stir in the ghee well.

3. Add the milk gradually, a bit at a time, and knead the dough until it’s smooth and soft. Give the dough ten to fifteen minutes to rest.

4. Form the Jamuns: Apply some ghee to your hands to grease them. Make sure there are no cracks in the smooth balls you create by rolling small quantities of dough.

5. Cook the gulab jamuns: Oil or ghee should be heated slowly in a pan. To ensure that the balls brown evenly, fry them in batches and turn them over carefully. 

6. Dip in syrup: Put the hot, fried jamuns into the warm syrup right away. Give them a minimum of one to two hours to soak up the syrup and soften.

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