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Raksha Bandhan Recipes- Yummy Feast for Special Event

Date: 18th August, 2016

Raksha Bandhan is the most suitable time for feasting. Give your taste buds Rakhi treats with these delicious yet sweet, salty, tangy, sour and lip-smacking recipes. Add to your siblings’ zing, zest and festival fervor along with all family members by chomping some of the best cuisines, sweets and desserts around.

Popular Recipe for Raksha Bandhan

Moong Daal Halwa Ingredients
  • 1 cup moong dal (yellow split lentils)
  • 4-5 green cardamoms crushed
  • 3/4 cup ghee (you can use butter too)
  • 1 tsp poppy seeds (khus-khus)
  • 1 black cardamom crushed
  • 1-1/2 cup water
  • 2 1/2 cups sugar
  • 1 cup milk
  • For garnishing finely chopped almonds & cashew nuts

Method: Keep moong dal soaked for at least 1 hour, after that blend it in thick paste draining out water. Heat ghee/butter in a deep frying pan & sauté the cardamoms. Add moong dal paste. Cook until light pink color. Stir continue to stay away from the lumps formation. On the other side of the stove, put another pan & dissolve sugar in boiling water. Make syrupy solution of the sugar by stirring well and add moong dal. Mix well. After that add milk and poppy seeds, stir well. Cook it for at least 3-4 minutes. Stir to make a dry halwa. Check the evenness of halwa. Garnish with chopped almonds & cashew nuts.

Paneer Rice Fingers Recipe Ingredients
  • 1/2 kg paneer (Indian cottage cheese), chopped into small strips/cubes/rectangles
  • 1/2 tsp Soda bicarb
  • 1-1/2 cups cooked rice
  • 1 cup besan (bengal gram flour)
  • 1 tsp white sesame seeds (Til)
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp poppy seeds (khus-khus)
  • 1/2 tsp chilli paste
  • 1/2 tsp ground black pepper
  • 1/2 tsp turmeric powder
  • 2 tsp buttermilk
  • 1/2 tsp garam masala powder
  • 2 tbsp green spring onions, finely chopped
  • Fresh coriander leaves, finely chopped
  • Oil to deep fry
  • Salt to taste

Combine cooked rice in a big bowl with besan, salt and soda bicarb. Slowly add water to make a smooth batter of the mix. Ensure the batter is lump-free. Keep the batter aside for at least 2 hours to get it set. After that, mix the remaining ingredients except paneer, make a smooth batter. Heat oil in a pan, and smear or dip the chopped paneer one by one in prepared batter. Coat it perfectly and and put into oil. Fry on medium flame till it turns crispy & crunchy. Drain out oil by keeping it on absorbent paper and serve with tomato sauce or green chutney.

Mango Pudding
  • 2 mangoes
  • 1 cup vanilla essence
  • 2 cups milk
  • 1-1/2 cup sugar
  • Few mixed nuts chopped
  • 1/4 tsp vanilla extract
  • 3 cups water
  • 2 packs gelatin

Method: take gelatin, milk and sugar and combine together. Keep the mix on heat to cook until few boils appear & gelatin becomes soft. Check whether sugar is dissolved. Cool the mix completely. Now peel the mangoes & slice into fine pieces. Keep aside the big seed. Take a blender and put chopped mangoes with gelatin mix. Blend to make a smoothie. Heat a pan and pour this blend. Add vanilla extract and vanilla essence, stir continually by adding water. Cook until mixture thickens. Keep in refrigerator. Garnish with nuts and serve chilled.

Rava Ladoo
  • 2 cups semolina (suji, rava)
  • 2-1/2 tbsp ghee (clarified butter)
  • 2 cups powdered sugar
  • 2 cups almonds chopped
  • 2 tbsp cashew nuts chopped
  • 2 cups milk
  • 1/2 tsp raisins

Method: Pre-heat a non-stick pan & sauté semolina for a few minutes. Stir well, fry on low flame until nice golden brown in color. Add sugar & milk gradually and stir continually. Melt ghee in a pan & pout it over the mixture. Stir until the mixture becomes a little sticky. Switch off the gas and keep the mixture aside. Make small balls out of mixture (don’t let the mixture cool completely). Allow the rawa ladoos dry and store in airtight container.

Navratan Korma
  • 2oo gms paneer cubes
  • 1 cup french beans chopped
  • 1 capsicum cut into squared
  • 1/2 cup green peas (fresh or frozen)
  • 1 cup cauliflower florets chopped
  • 2 medium size boiled potatoes cut into pieces
  • 1 cup carrot peeled and chopped
  • 1/2 cup bottle gourd tiny pieces
  • 1 apple cut into small pieces
  • 4 tomatoes pureed
  • 2 onions thinly chopped
  • 4 cloves garlic chopped
  • 4 green chillies chopped
  • 1/2 tsp red chilli powder
  • 1 inch ginger paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp shahi jeera
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 1 cup fresh cream
  • Few cashew nuts chopped
  • Few raisins
  • Few almonds chopped
  • Fresh coriander leaves chopped
  • 2 tbsp vegetable oil
  • Salt to taste

Method: heat a pan & roast almonds with cashew nuts, keep the roasted dry fruits aside. Heat oil in a kadai then add cumin seeds. Leave it crakle. Now add ginger garlic paste and green chillies. Stir the mix. Add chopped onion & fry till golden brown. Add in it tomato puree, spices and salt. Mix it well. After a few minutes, add the vegetables & apple pieces except pnaeer. Add a cup of water & cook on low flame. Cook until vegetables turn soft. Add paneer and mix well. At last add fresh cream & coriander leaves. Cook for one minute & garnish with roasted dry fruits. Serve hot with roti or naan.

  • 1 cup rice
  • 1 ltr milk
  • 1 cup sugar
  • 1/2 cup ghee
  • Some cashew nuts chopped
  • Some pistachios chopped
  • Some almonds chopped
  • 1 tbsp black raisins (optional)

Method: Soak rice in water for about 30 minutes. Drain the water out completely from rice after thirty minutes. Heat ghee in a pan; add the rice & sauté for about 5 to 7 minutes. Add milk & cook on low heat till the milk is reduced half to its previous quantity. Add sugar & shimmer. When rice and milk mix becomes lustrous, switch off the gas and garnish with nuts & raisins. Serve hot or cold.

Spicy Dal
  • 1/2 cup chana dal
  • 2 cups moong dal
  • 1 tsp shah jeera
  • 3 green chillies finely chopped
  • 1 bay leave
  • 1 tsp mustard seeds
  • 1 inch cinnamon
  • 2 cloves
  • 2 cardamoms
  • 1/2 tsp red chilli powder
  • 2-3 peppercorns
  • 1 tsp ginger, minced
  • 1/2 tsp turmeric powder
  • 6 cloves garlic, chopped
  • Chaat masala to sprinkle
  • 1/2 tsp coriander powder
  • 2 tbsp ghee /oil
  • Salt to taste

Method: Rinse dal & pressure cook it till 4 whistles. Heat ghee in a pan & add spices like cumin seeds, bay leaves & other spices. Sauté it for a few seconds, add ginger, green chillies and garlic. Stir for a few minutes and take out from heat. Pour dal into fried spices; add salt to taste and mix well. Simmer it for a few minutes until the dal becomes a bit thick. Now serve hot with roti or rice.

Make these yummylicious recipes this Raksha Bandhan for a yummy feast with family and friends at home!