Prepare Rakhi Recipes at Home and Relish

Raksha Bandhan meaning ‘bond of protection’ is an auspicious festival that holds divine importance in Indian culture. It replicates the subtle and chaste bond of affection between siblings and this occasion calls for celebration in a festive mood. The festivity of the occasion is incomplete without mouth-watering and delectable food. Rakhi is a special day to prepare lavish food at home with the help of finger-licking recipes. Here in this write up we have mentioned some of the lip smacking recipes which you can enjoy with your family members on the important day. Let’s try out on the auspicious day of Raksha Bandhan. Recipes too serve the purposes of rakhi gifts. Take a look at below given recipes

Well Known Raksha Bandhan Recipes

Malai Gulab Jamun


  • All purpose flour- 4tsp
  • Full cream milk powder-1 cup
  • Ghee-4tsp + for frying
  • Suji-4 tsp
  • Baking powder- ½ tsp
  • Milk- to knead dough
For filling
  • Cream
  • Desiccated coconut
For Sugar Syrup
  • Sugar-2 cups
  • Water-2 cups
Malai Gulab Jamun

  • First of all, knead the dough using milk powder, suji, baking powder, 4 tsp ghee and maida. Allow the dough to set for 2-3 hours.
  • If the dough becomes hard, you can add some more milk to it and knead once again.
  • In the meantime, prepare the sugar syrup using 2 cups of sugar and 2 cups of water. Let it cool.
  • Roll the prepared dough into small balls and fry them in ghee on medium heat.
  • Add the fried balls into the sugar syrup and let it remain there for about four hours.
  • Take them out, gently squeeze them and make a slit at one end. Fill the made slip with malai and roll each of the ball in desiccated coconut.

Paneer Rice Fingers

  • Cooked rice-1 cup
  • Paneer- 200 gms
  • Sesame Seeds- 1 tsp
  • Besan- 1 tsp
  • Ginger-garlic paste- 1 tsp
  • Khus-khus- 1 tsp
  • Sambar masala- 1 tsp
  • Turmeric powder- ¼ tsp
  • Buttermilk- 1 tsp
  • Soda bicarb- a pinch
  • Chilli paste- ½ tsp
  • Corriander leaves- 2 tbsp
  • Red chilli powder- 1 tsp
  • Oil- for frying
  • Salt- to taste
Paneer Rice Fingers

  • In the beginning, prepare a thick batter by mixing buttermilk, rice and besan.
  • Mix the remaining ingredients except the paneer and prepare a thick batter.
  • Cover the paneer strips with the prepared batter and deep fry them until they are golden brown.

Share the aforesaid recipes with your friend and celebrate the event with immense zeal.


  • 5 cups full cream milk
  • ¼ cup of washed basmati rice
  • ½ cup sugar
  • 4 green cardamom pods or ½ tablespoon Elaichi powder
  • 10-12 blanched almonds and cashews
  • 8-10 raisins
  • 8-10 chopped pistachios
  • Properly wash rice with running water, drain completely, and soak them in water.
  • Pour milk into a thick base pot and bring it to boil.
  • Add soaked rice in the milk and cook them on a low flame to avoid milk and rice sticking to the bottom of the pot. Keep stirring in every few minutes.
  • Once the rice has cooked, add sugar. Continuously stir until the kheer becomes thick.
  • Now add green cardamom pods or Elaichi powder and cook for five more minutes.
  • Turn the gas off until the kheer has reached the desired consistency.
  • Add nuts and serve chilled.


  • 3 cups of flour
  • 1 cup solidified ghee
  • 4 ice cubes
  • 4 cups of water
  • ½ cup milk
  • 1/4 tsp edible yellow food color
  • 1 kilogram ghee for deep frying
For sugar syrup-
  • 1 cup water
  • 1 + ½ cup sugar

For toppings-
  • 1 tablespoon chopped almonds and pistachios
  • 1 teaspoon cardamom powder
  • Silver vark
  • 1 tablespoon saffron milk
  • Prepare sugar syrup of one thread consistency by adding the required ingredients in a large cooking pan.
  • Add the solidified in a large bowl taking one ice cube at a time. Rub the ghee vigorously until the ghee become white.
  • Now mix flour, milk, and a cup of water to make a smooth batter.
  • Put few drops of yellow color in some water and add this liquid to the batter. The batter should be fairly thin in consistency.
  • Take an aluminium or steel cylindrical container of at least 12" and diameter 5-6". Fill half of the container with ghee and heat it.
  • Now take 50 ml of batter in a glass and pour in a thread-like stream in the centre of the containers. Let the foam settle and again repeat the same process.
  • Once the foam has settled, take out the Ghevar from the container with the help of an iron skewer. Now dip the ghevar in the hot sugar syrup and remove to drain the excess syrup from it.
  • After it has cooled, garnish it with silver vark, saffron milk, and dry fruits. Serve it with rabri.

Mal Pua

  • All purpose flour- 200 gm
  • Semolina- 100 gm
  • Milk – 500 ml
  • Sugar – 250 gms
  • One cup ghee
  • Khoya – 50 gm
  • Water – 250 ml
  • One teaspoon of fennel seeds
  • One teaspoon of green cardamom powder
  • Half teaspoon baking powder
  • Saffron for taste and color
  • 8-10 Pistas and almonds blanched each
Mal Pua

  • Combine flour and water, and khoya and water separately to form a thick and lump-free batter.
  • Now mix both the batter together of a thick consistency. Keep aside.
  • Heat ghee in a pan on a low heat. Now pour one tablespoon of the batter in circular motion in the pan's center.
  • Keep cooking until it turns light golden brown in color.
  • Now dip the mal puas in the sugar syrup. Take them out and garnish with dray fruits and saffron milk.


  • Thin rice poha or chivda-2 cups
  • Roasted chana dal- 1 cup
  • Virgin olive oil-1 cup
  • Asafoetida-2 pinches
  • Curry leaves-20
  • Cumin seeds-1 teaspoon
  • Mustard seeds-1/2 teaspoon
  • Sesame seeds-2 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Powdered sugar-2 teaspoon
  • Salt for taste
  • Chopped coconut- 1/2 cup
  • Raw peanuts-1 cup
  • Cashews-1 cup
  • Raisins - 4 tablespoon

  • Take oil in a pan and on heating, put rice poha in it for deep frying. Remove once cooked and let it cool.
  • In the same pan, pour some more oil and fry chana dal until they becomes golden and crisp.
  • Now fry peanuts, raisins, cashews, coconut with curry leaves for a few minutes and then remove from heat.
  • Take a large pan with some oil and then put mustard seeds, sesame seeds, and cumin seeds until they pop. Remove from heat to add Turmeric powder, Red chilli powder, and Asafoetida. Once these spices have mixed well, add salt and sugar.
  • Now mix all the fried ingredients well and crush the fried curry leaves on the chivda mixture. Cook it for another two minutes on a low flame, remove and serve.

Coconut Burfi

  • Unsweetened grated coconut- 2+1/2 cups
  • Sugar – 1+1/2 cups
  • Ghee – 1 tablespoon
  • One teaspoon of green cardamom powder
  • Pistachios and cashews chopped – 2 tablespoon
  • Fresh cream - 1/2 cup
  • 1 pinch of saffron
coconut burfi

  • Grease a plate with ghee.
  • Heat ghee in a pan and add grated coconut, sugar and milk cream/condensed milk. Mix well and cook on a medium flame.
  • When mixture turns gooey, add cardamom powder. Continue with the cooking until the mixture comes together and begins to leave the pan.
  • Now pour this mixture on the greased plate and spread it equally.
  • Once it is cool, cut it in the shape of small cubes.
  • Garnish it with dry fruits and relish!

Sweet Kesar Rice

  • Basmati rice- 1 1/2 cups
  • Water- 2 1/4 cups
  • Ghee- 1 1/4 cups
  • Milk -1/2 cup
  • Sugar- 1 1/2 cups
  • 3-4 green cardamom
  • Raisins- 1 1/2 tablespoon
  • Yellow edible food color- 1 teaspoon
  • Saffron- 2 pinches
  • Almonds, raisins, and cashews for garnishing

  • Rinse rice properly and soak them in cold water for 10-15 minutes.
  • Roast almonds, cashews and raisins in a pan and set aside.
  • Now put rice and water in a heated sauce pan on medium flame.
  • After rice starts boiling, reduce the flame and cover the pan with a lid.
  • Cook rice for some time until water gets evaporated.
  • In another saucepan, mix milk, saffron threads, sugar, and cardamom pods or powder and bring them to a boil. Remove from the heat.
  • Add nuts and flavored milk over boiled rice and gently fold.
  • Cook for another 3 to 4 minutes and serve.


  • All purpose flour or maida - 2 cups
  • Ghee – ¼ cup
  • Fresh curd - ¼ cup
  • Cold water for kneading - 8-10 tablespoons
  • Salt – A pinch
  • Baking soda - A pinch
  • Baking powder – ½ teaspoon
  • Dry fruits chopped – ¼ cup
For sugar syrup
  • Sugar – 200 gm
  • Water – ½ cup
  • Cardamom powder – 1 teaspoon
  • Saffron – 8-10 strands
  • Lemon juice – 1-2 teaspoon


  • Creaming ghee: Take ghee in a large bowl and beat it until it turns fluffy and creamy. Now add chilled curd into the ghee and again whisk them together until a white cream is formed.
  • Balushahi dough: Take maida, salt, baking soda, and baking powder in a bowl and mix together. Now add this mixture to the creamed ghee and curd, and mix using a spoon. Add little amounts of cold water at a time and mix. Combine all the ingredients to form a soft tough. Do not knead it.
  • Sugar syrup: Take sugar and ½ cups of water in a pan and heat it on low flame. When sugar has completely dissolved, add cardamom powder and saffron to it. You can also add lemon juice to avoid crystallization of sugar syrup. Stir the liquid continuously until it has reached 1 string consistency. Once the syrup becomes sticky, switch off the flame.
  • Preparing Balushahi: Heat oil or ghee in a pan on a medium flame. Make small balls of the Balushahi dough making dents in the center. Now deep fry these Balushahi on a low flame for about 12-15 minutes until golden and crispy. Place the fried Balushahi in the sugar syrup for about 15 minutes. Sprinkle the chopped dry fruits on top and serve.

Kaju and Pista Burfi

  • Cashews – 2 cups ground
  • Pistachios - 2 cups ground
  • Khoya/mawa – 2 cups
  • Sugar – ½ cup
  • Ghee – 1-2 teaspoons
  • Cardamom powder – 1 teaspoon
  • Liquid glucose – 1 teaspoon
  • Milk – 1 teaspoon
kaju and pista burfi

  • Soak the saffron strands in milk.
  • In a non-stick pan, add khoya, glucose, and sugar until it leaves the sides of the pan.
  • Now add grounded cashews and pistachios, and cardamom powder well in the mixture.
  • Grease a deep tray with ghee and spread the mixture evenly.
  • Once the mixture has cooled, cut equal squares of burfi and garnish it with some chopped dry fruits and silver vark.


  • All purpose flour-4 cups
  • Water – ¼ cup
  • Ghee – 1+1/2 cups
  • Semolina – ¼ cup
  • Sugar – 1 cup
  • Green cardamom powder – 1 tablespoon
  • Khoya- 200 gm
  • Chopped almonds and pistachios-2 teaspoons each

  • In a bowl, take all purpose flour and water to make soft dough finally binding it with ghee. Keep it aside for one hour.
  • In a non-stick pan, sauté khoya and semolina until it turn golden. Let it cool.
  • Now add green cardamom powder, sugar and chopped dry fruits to the cooled khoya and combine well.
  • Make small balls of the dough and make little chapatis. Place them on the Gujiya maker, fill the stuffing in it, and stick the ends with some water.
  • Deep fry them on a medium flame until golden brown and serve.