We have presented you with some Indian recipes ideal for Rakshabandhan day. So check them out! It would be a good idea to save this page in your computer so that you can use it while actually cooking. You can also forward these recipes by clicking here.
Desserts And Sweetmeat (mithais)
4 cups (1 litre) milk
1/4 ci[ (60 grams)sugar
1/2 teaspoon cardamom seeds
20 grams pistachio nuts
20 grams silvered almonds
Place milk in a saucepan and bring to the boil. Reduce heat to low, simmer for 40 minutes or until milk has a porridge-like consistency, stirring frequently. Add sugar, stir over heat until dissolved. Add cardamom, pistachios and almonds. Pour into a greased lamington pan and cool. Cut into diamonds to serve.
2 cups (250 grams) plain flour, sifted
1 tablespoon plain yoghurt
oil for frying
2 cups (500 grams) sugar
2-1/2 cups (625 ml) water
1/4 teaspoon ground cardamom
pinch of turmeric
Place flour into a bowl, make a well in the centre, gradually increasing circles from the center. (Alternatively, combine flour and water in a blender or food processor, blend until smooth). Stand 24 hours, stir in yoghurt. Place just sufficient oil in a frying pan to float the jalebis, heat to moderate. Spoon mixture into a piping bag with a 1-1/2 cm lplain tube (place a finger over the hole). Pipe the batter in figure eights or double circles into oil, cook on both sides until golden brown. Remove, place into warm syrup for a few minutes. Drain on absorbent paper. To make syrup: Combine all the ingredients in a saucepan, bring to the boil. Simmer over a low heat for 5 to 10 minutes until a thick syrup is formed. Keep warm until served.
4 cups (500 grams) plain or wholemeal flour, sifted
120 grams ghee
Extra ghee for frying
Place flour in a bowl, rub in ghee. Add enough water to mix to a soft, pliable dough. Knead until smooth. Cover with a damp cloth for an hour, and then knead again until the dough does not stick to the hands. Roll out thinly, cut out circles in the size required. In the center of each piece, place a quantity of whatever filling you are using. Wet the edge of the pastry all round with water, fold in half, press the edges down. Melt extra ghee in a frying pan, add pooris 1 to 3 at a time, cook on both sides until golden brown.