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Friday, August 8, 2008

Raksha Bandhan Recipes

Raksha Bandhan is a Hindu festival which celebrates the relationship between brothers and sisters. It is a day for feasting and sweets of all kinds, mainly Laddoos, Jalebis, Barfi, Balushai, Gulab Jamuns and Rasgullas are especially enjoyed.

Try one of these delicious Rakhi recipes to delight your siblings.


  • 2 cups all purpose flour
  • 1 1/2 tbsp. fine grained semolina or rice flour
  • 1/4 tsp. baking powder
  • 2 tbsp curd (plain yogurt)
  • 1 1/4 cups warm water
  • 1/2 tsp. saffron threads, slowly dry-roasted and powdered
  • 3 cups sugar
  • 2 2/3rd cups water
  • 1/2 tsp green cardamom seeds powder
  • 1 1/2 tbsp. rose water
  • Ghee or vegetable oil for frying

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment.

Whisk thoroughly before use. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

Heat oil in a kadhai (wok-like cooking utensil). Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time.

Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take them out of syrup and serve hot.

Vermicelli Kheer

  • 1 litre milk
  • 1/2 cup fine vermicelli broken into 1" bits
  • 1 tsp. ghee
  • 3/4 cup sugar
  • 1/4 tsp. cardamom powder
  • 15-20 strands of saffron, crushed in 1 tsp. hot milk
  • 10 almonds, blanched, thinly slivered
  • 10 pistachios, unsalted, thinly slivered

Heat ghee in a heavy deep pan. Add broken vermicelli and stir till lightly roasted. Add hot milk and stir gently bringing it to a boil. Reduce heat. Allow to simmer for 5 minutes. Add sugar, stir till dissolved. Add cardamom, saffron, cardamom, almonds and pistachios. Mix and take off heat. Serve hot.


  • 250 grams Besan (chickpea flour)
  • 1/2 tsp. turmeric
  • 1/2 tsp. red chilli powder
  • 1 tsp. dried pomegranate seeds
  • 1 tsp. Coriander paste
  • 1 medium sized onion, chopped
  • 1 medium sized potato, chopped
  • 1 green chilli, chopped
  • salt to taste

Mix all the ingredients and make a thick batter. Heat oil in a frying pan. Drop large pieces of the batter into the hot oil and fry till light brown. Drain. Cut into small pieces using a knife and re-fry till crisp. Serve hot with green chutney and tamarind chutney.

Khoya Barfi

  • 1 liter Milk
  • 75 grams sugar
  • 50 grams naryal chura (coconut powder)
  • 20 grams pistachios, chopped
  • 20 grams almonds, chopped

Boil the milk then reduce the heat and let it simmer for 45 minutes - 1 hour until it becomes a thick paste. Keep stirring all the while. Add the sugar and coconut powder and stir till sugar dissolves. Grease a pan and pour in the mixture. Garnish with pistachios and almonds. Let it cool and cut into square or rhomboid pieces.

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