Raksha Bandhan Special Sweets | Instant Sweet Recipe | Indian Sweets | Festival Sweets

Raksha Bandhan Special Sweets | Instant Sweet Recipe | Indian Sweets | Festival Sweets

#rakshabandhanspecialsweet #sweetrecipes #instantsweetrecipe #indiansweets #festivalsweets #jalebi #kajukatli #kalakand #shahiphirni #besanladoo #ladoorecipes #gheemysorepakrecipe #homecooking

Besan Ladoo
Ingredients

Ghee
Besan/gram Flour – 2 Cups
Powdered Sugar – 1 1/2 Cups
Cardamom Seeds
Cashew Nuts

Method:

1. Put granulated sugar and cardamom seeds in a mixer jar. Grind and make powdered sugar.
2. Add ghee and cashewnuts to a small tempering pan. Roast until they are golden brown.
3. Add ghee to another pan and besan/gramflour. Roast until the raw smell goes off.
4. Once the besan is a little roasted, add ghee twice in 5 mins interval.
5. Mix well and once it is lumpy, transfer the mixture to a bowl and cool it down.
6. Now while the mixture is a little warm, add the powdered sugar and mix well.
7. Add ghee, mix and add roasted cashewnuts. Mix again.
8. Keep adding ghee until the laddoo mixture comes to binding consistency.
9. Apply a little ghee to the palms, roll the mixture make laddoos.
10. Garnish with pista slices.
11. Yummy Besan Laddoos are ready to be served.

Kaju Katli
Ingredients

Cashew nut – 1 1/2 cups
Water – 1/2 cup
Sugar – 3/4 cup
Cardamom powder – 1/4 Tsi
Ghee – 2 Tsp

Method

First, grind the cashew nuts to a fine powder and keep it aside
Next, heat 1/2 cup of water and add 3/4th cup of sugar to it and mix well
Add 1/4 tsp of cardamom powder and mix well
Add the cashew nut powder and stir it continuously till there are no lumps
Stir it continuously on low flame
Add some ghee at intervals and mix well
Once the cashew paste becomes a single mass and does not stick to the sides, turn off the stove
It will come to a dough consistency once it cools down
Apply some ghee on a butter paper and spread the cashew paste on it
Brush it with some ghee
Close the butter paper and roll it out to the desired thickness
Make sure you roll it out while its still hot
Cut the Kaju Katli to your desired shapes and serve it

Ghee Mysore Pak

To Make Ghee Mysore Pak

Gram / Besan Flour – 1 Cup ( 250 Ml )
Ghee – 150 Ml
Water – 1/4 Cup
Sugar – 1 Cup ( 250 Ml )

Method:

1. Roast gram flour in a pan on medium flame for 10 mins to make sure there’s no raw smell.
2. Seive the roasted flour into a large bowl and keep it aside.
3. Heat ghee in a tempering pan and transfer half of the melted ghee to the flour bowl once it cools down.
4. Mix it well until the flour mixture becomes smooth and lump-free.
5. Apply ghee to all sides of a tin and keep it aside.
6. Pour water in a pan and add sugar to it. Let the sugar dissolve.
7. Transfer flour and ghee mixture to the sugar syrup and mix.
8. Gradually add ghee and keep mixing it.
9. Cook for 10 mins on low flame and add the remaining ghee. Cook until it becomes a thick mass.
10. Mix well and transfer it to the tin greased with ghee.
11. Spread it evely and apply ghee on the top.
12. Set it for 2 hours, remove from the tin and cut into small pieces with desired shape.
13. Traditional soft Mysore Pak is ready to be served.

Kalakand
Ingredients

To make Chenna
Milk – 500 Ml
Juice Of 1 Lemon
Water

To make Kalakand
Milk – 1 Litre
Chenna
Ghee – 1/2 Cup
Sugar – 1 Cup
Saffron
Cardamom Powder – 1/2 Tsp
Mixed Nuts (Pistachios, Almonds & Melon Seeds)

Jalebi
To Make Sugar Syrup

Sugar – 2 Cups
Water – 1 Cup
Cardamom – 2 Cloves
Juice Of 1/2 Lemon
Saffron

To Make Jalebi

Maida – 1 Cup
Pinch Of Baking Powder
Pinch Of Colour Powder
Curd – 2 Tbsp
Water
Piping Bag
Oil

Shahi Phirni
Ingredients

Basmati Rice – 1/4 Cup
Full-fat Milk – 1 Liter
Ghee – 1 Tsp
Cinnamon
Unsweetened Khoa – 75 Gms
Sugar – 1 Cup
A Pinch Of Saffron
Cardamom Power – 1/2 Tsp
Chopped Pistachios
Sliced Badam
Chopped Cashew Nuts