Raksha Bandhan (Rakhi) Recipes

Ingredients for Rakhi Ghevar:

• Refined flour- 3 cups
• Solidified Ghee -1 cup
• Water - 4 cups
• Ice cubes - 3-4 pieces
• ½ cup of Milk
• Yellow food coloring agent - ¼ tsp
• Melted Ghee - 1 kg
• Vetivier i.e. Kewra - 5-6 drops
• Powdered Elaichi -1 tsp
• Grated almonds & pistachios -1 tbsp
• Milk dissolved with ½ tsp saffron

For Ghevar Sugar syrup:

• Sugar - 1 ½ cups
• 1 cup of Water

Method for making Ghevar:

1. 1. Prepare sugar syrup of 1 thread uniformity.


2. 2. Take the solidified ghee in a large bowl and rub it intensely with ice cubes till the ghee colour becomes white.


3. 3. Add flour, milk and one cup of water together and prepare to make a smooth batter.


4. 4. Dissolve the yellow food color in water and add to the batter and then add the kewra essence.


5. 5. The consistency of batter should be such that it flows if released.


6. 6. Take a cylindrical shaped container of aluminum or steel (preferably at least one foot in height and a half feet diameter).


7. 7. Put ghee in the container and heat it.


8. 8. After heating the ghee put about 50 ml of batter into the container in a continuous flow, especially in the centre of the hot ghee.


9. 9. There would be forth formation. Allow the froth to settle down.


10. 10. Add glassful of ghee in the centre.


11. 11. Take out the Ghevar once the froth settles down, and place it on a wire mesh to drain excessive ghee.


12. 12. Now pour the sugar syrup in a wide and flat container (fit enough to hold the ghevar) and dip the ghevar.


13. 13. After few seconds, take out the ghevar and put it on the mesh again.


14. 14. Cool the ghevar and sprinkles a few drops of saffron milk, grated dry fruit and the elaichi powder.

Your Ghevar is ready to serve or refrigerate.

Ingredients for making Khoya Burfi

• 1 litre of milk
• 75 grams of sugar
• 50 grams of dried coconut powder
• 20 grams of chopped pistachios
• 20 grams of chopped almonds

Method for making Khoya Burfi:

1. 1. Boil milk in a thick bottom container. Reduce the flame and let it simmer for 45-minutes to one hour till it becomes a thick paste.


2. 2. Keep stirring in between, so that milk does not burn in the bottom of the vessel.


3. 3. Add sugar and coconut powder and stir the mixture till sugar dissolves.


4. 4. Grease a flat tray and pour the batter.


5. 5. Garnish with grated pistachios and almonds.


6. 6. Let it cool and cut into square shaped pieces.

Kheer

Preparation Time: 45 minutes

Serves: 4-6 bowl

Ingredients for making Kheer:

• 1 litre of Milk
• 200 grams of Soaked Rice (1 ½ hour soaking before cooking)
• Finely chopped 7-10 Pistachio nuts, Cashew Nuts & Almonds
• 20 grams of Raisins
• Sugar to taste
• 4-5 pieces of Cardamom, peeled off seeds only