Raksha Bandhan sweets: Try these exclusive dessert recipes to amp up your Rakhi party

Method

Prepare the Bajra: Heat a heavy-bottomed pan on medium heat and add the ghee. Once the ghee is hot, add the cracked bajra. Stir continuously until it turns golden brown and releases a fragrant aroma. Ensure constant stirring to prevent burning.

Add nuts: Add the sliced almonds and sauté for 30 seconds with the bajra. Reduce the heat to low.

Cook the Bajra. Add saffron (if using) and 1.5 cups of pre-heated water to the pan. Allow the bajra to cook until it becomes tender and the water is almost fully evaporated. You will notice the ghee separating along the sides of the pan.

Sweeten and flavour: Add the grated jaggery and cardamom powder to the cooked bajra. Mix well. Continue to sauté for 2-3 minutes until the jaggery is well incorporated. Garnish and Serve. Turn off the heat and garnish the laapsi with sliced pistachios.

Traditional Raksha Bandhan sweets recipes: Mohua and Coconut Milk Rabri

Mohua and Coconut Milk Rabri

By Kirti Jha & Chef Nishant Choubey, Co-owners, Bhaanas, Delhi

"Mohua's earthy sweetness paired with the creamy richness of coconut milk transforms the classic Rabri into an indulgent, tropical experience. It's a perfect harmony of tradition and innovation, capturing the essence of Jharkhand’s culinary artistry."

Ingredients: Dried mahua flowers, 2-3 tablespoons; Warm water (for soaking); White sesame seeds, 2 tablespoons; Jaggery (grated or powdered), 100 gm; Water, 2 tablespoons;  Coconut mill, 500 ml;  Grated coconut, 50 gm; A bit of cardamom powder

Method

Prepare the rabri: In a heavy-bottomed pan, bring coconut milk to a boil. Once it boils, reduce the heat and let it simmer. Keep stirring occasionally and scrape the sides of the pan to mix the thickened milk back into the mixture. Continue this process until coconut milk is reduced to about 1/3 of its original volume.

Add jaggery and cardamom powder, mix well, and continue to simmer for another 5 minutes. Set aside to cool.

Prepare the Mahua: If using dried mahua flowers, soak them in warm water for about 30 minutes. Drain and set aside.

Toast the sesame seeds: Dry roast the white sesame seed in a pan over medium heat until they are golden and fragrant. Set aside.

Toast the coconut: In the same pan, lightly toast the grated coconut until it turns light brown and aromatic. Be careful not to burn it. Set aside.

Blend mohua, sesame seed and grated coconut with water to make a fine paste. Add the same in reduced rabri and set it in a terracotta mould. Serve chilled garnished with nuts and fresh  rose.

Chef’s tip: It's better to use jaggery or coconut sugar instead of white sugar. You can always make the same with regular milk, but coconut milk is better: it will also suffice to people who are looking for vegan option as ghee can be replaced with coconut oil too.

Traditional Raksha Bandhan sweets recipes: Coconut and Jaggery Gujiya

Coconut and Jaggery Gujiya

By Hardeep Singh, Chef-De-Cuisine Zarf, The Indian Kitchen at Sheraton Grand Bengaluru Whitefield Hotel & Convention Center

Ingredients

For the dough: All-purpose flour (maida), 2 cups;  Ghee (clarified butter), 4 tablespoons;  Water, as needed; A pinch of salt

For the filling: Grated coconut (fresh or desiccated), 1 cup; Grated jaggery, 1 cup; cardamom powder, 1/2 teaspoon; Fennel powder, 1/2 teaspoon; Chopped nuts (cashews and almonds), 2 tablespoons; Raisins, 2 tablespoons; Ghee, 1 tablespoon

For frying: Desi ghee,

Method

Prepare the dough: In a mixing bowl, combine the all-purpose flour, ghee, and a pinch of salt. Mix well until the mixture resembles breadcrumbs. Gradually add water and knead into a smooth and firm dough. Cover with a damp cloth and set aside for at least 30 minutes.

Prepare the filling: In a pan, heat 1 tablespoon of ghee and add the grated coconut. Sauté for a few minutes until the coconut is lightly toasted. Add the grated jaggery to the coconut and cook on low heat until the jaggery melts and combines well with the coconut. Stir in the cardamom powder, fennel powder , chopped nuts, and raisins. Mix well and cook for another 2-3 minutes. Let the filling cool completely.

Assemble the gujiyas: Divide the dough into small equal portions and roll each portion into a ball. Roll out each ball into a small circle, about 3-4 inches in diameter. Place a spoonful of the coconut-jaggery filling in the center of the rolled dough. Fold the circle in half to form a semi-circle and seal the edges by pressing them together. You can use a fork to create a decorative edge or pleat the edges with your fingers.

Fry the gujiyas: Heat  ghee in a deep frying pan over medium heat. Fry the gujiyas in batches until they turn golden brown and crisp. Remove them with a slotted spoon and drain on paper towels to remove excess oil.

Serve: Allow the gujiyas to cool slightly before serving. They can be stored in an airtight container for several days. Enjoy your homemade warm  Coconut Jaggery Gujiyas with Thandai ice cream as a delightful festival treat!

Chef’s tip: An interesting tip for making Coconut and Jaggery Gujiya is to lightly toast the desiccated coconut before mixing it with jaggery. This simple step enhances the coconut’s flavor, giving it a richer, deeper taste that complements the sweetness of the jaggery.

Traditional Raksha Bandhan sweets recipes: Waffle Imarti

Waffle Imarti

By Atul Sharma, Culinary Director at Indian Republic Canteen, Delhi

“The crispy and delicious Waffle Imarti is an interesting take on the usual imarti we have seen. Besides the crunchiness, it lends a lot of fun to the classic imarties.”

Ingredients: Urad dal (split black gram), 1 cup; Rice flour, 1/2 cup; Salt, 1/4 teaspoon; Baking soda, 1/4 teaspoon; Ghee or oil, 1/2 cup; Lukewarm water, 1 cup; Food colour (optional); Sugar syrup (for soaking)

Method: Soak urad dal for 4-5 hours, then grind into a smooth paste. Mix rice flour, salt, and baking soda in a bowl. Add ghee or oil and lukewarm water to the flour mixture and mix well. Add the urad dal paste and mix until smooth. If desired, add a few drops of food colour to tint the Imarti. Heat oil in a deep frying pan over medium heat.

Using a piping bag or a plastic bag with a corner cut off, pipe the batter into the oil in a waffle-like pattern. Fry until golden brown and crispy (about 3-4 minutes per side). Remove from oil and soak in sugar syrup for a few seconds. Serve warm or at room temperature.

Tips: Use a waffle iron or a Jhangri maker for a more authentic shape. Adjust the amount of sugar syrup to your taste. Experiment with different flavors like cardamom, saffron, or rosewater.