Raksha Bandhan Recipes August 5, 2009  Save as Bookmark  Send this Page to Friend. Raksha Bandhan Home   Raksha Bandhan Wallpapers   Rakhi & Thali Decoration   Raksha Bandhan Greetings   Raksha Bandhan Origin   Raksha Bandhan Recipes   Raksha Bandhan Traditions   Rituals & Sentiments   Scriptural Origin   The Legend   Vermicelli Kheer Ingredients 1cup Roasted Vermacili 1.5 liter Milk � tsp. Cardamom Powder � tsp. Saffron Dry fruit and resins Direction Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste. Let it boil till thick. Dissolve saffrom in 1tsp. Water. Add cardamom and saffron to the thick vermacelli and milk mixture Garnish with soaked almonds and resins.     Khoya Burfi Ingredients 1 Lt. Milk 75 gms sugar 50 grams naryal chura (coconut powder) 20 grams pistachios, chopped 20 grams almonds, chopped Method Boil milk reduce heat and let it simmer for 45-minutes to one hour till thick paste like. Keep stirring in between. Add sugar and coconut powder and stir till sugar dissolces. Grease a thali and pour the batter. Garnish with pistachios and almonds. Let it cool and cut into square or rhomboid pieces.     Pakoras Ingredients 250 grams besan � tsp. turmeric � tsp. red chilly powder 1 tsp. dried pomegranate seeds 1 tsp. Coriander paste 1 medium sized onion, chopped 1 medium sized potato, chopped 1 green chilly chopped. Salt to taste Method Mix all the ingredients to make a thick batter. Heat oil in a frying pan. Drop chunks of the batter in hot oil and fry till light brown. Drain cut into small pieces using a blint knife and re fry till crisp. Serve hot with green chuttney and tamarind chutney.     Gujia Ingredients Flour 250 grams Khoya 500 grams Raisins a few Almonds 100 grams (finely chopped) Cooking oil 3 tablespoon Water 100 ml Sugar 250 grams Method Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it into a soft dough and set it aside with a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add almonds and raisins and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get soaked. Serve hot or store it in an air-tight container for using it on that special day.     Gulab Jamoon Ingredients 500 gms. khoya 125 gms. plain flour 1/4 tsp. baking soda 1/4 cup milk 1/4 tsp. cardomom powder 1 pinch saffron strands 250 gms. sugar ghee to deep fry Method Crumble the khoya. Sieve in the flour and soda together. Mix in the cardomom powder and crushed saffron. Mix well to form a soft dough. Use as much milk as required for kneading. Make balls of even size. Makes about 25-30. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons. When they rise up put back on fire and fry till medium brown. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl. Repeat for all the balls. When done pour the remaining syrup over the jamoons. Microwave lightly or warn over boiling water before serving. To make the syrup Take the sugar in a heavy pan and add water to just cover the sugar. Boil and add a tbsp. of milk to separate the dirt. Strain and boil again. The syrup is done when , while dropping from a spoon it falls in a thin single thread.     Sweet Kachori Ingredients For filling - 200 gms khoya 50 gms milk powder 1/2 tsp.nutmeg-cardomom-cinnamon powder For cover - 250 gms. plain flour 1 tbsp. cornflour 30 gms. ghee For syrup- 250 gms. sugar 1 cup water 1 big pinch saffron Ghee for deep frying Method Mix ingredients for filling. The mixture should be soft and crumbly. Mix ingredients for cover. Using water knead to a pliable dough. Cover with a wet cloth. Keep aside. Boil sugar and water adding a tbsp. of milk to clear the syrup. Boil till the syrup is slightly sticky between the fingers. Strain. Crush and add the saffron. Keep aside. Make 15 to 16 flattish balls of the mixture. Divide dough also into 15 to 16 parts. Roll one part into a puri, place one mixture ball in the centre. Pull up all the sides to seal the mixture and press in centre. Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once. Repeat for remaining kachoris. When slightly cool, make a hole in the centre of each (approx. 2cm. diameter). Pour about half tbsp. of syrup and roll kachori around to let the syrup spread. Allow to stand for half hour before serving. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required.