Raksha Bandhan recipe special: Savor rose laddu, barfi roll, ghevar on Rakhi

The word ‘Raksha’ literally translates to ‘security’, ‘bandhan’ means ‘bond’ and the Rakha Bandhan festival is a celebration of this unbreakable bond that exists between siblings with the promise of always being there to protect. and no matter what the circumstances and in an unconditional way that is only part of the siblings. It is an age-old ritual of protection, the greatest gift brothers and sisters give each other and celebrates the pure bond that exists between brothers and sisters.

As India marks this festival of protection and love between siblings, why not savor rose laddu, barfi roll and ghevar together while you have a great time in Rakhi? Celebrate the unshakeable sibling bond that trumps all other relationships with the rose laddu, barfi roll, and ghevar dessert recipes below, which can be easily made at home to binge on with your family.

Rose laddu

Rose Laddu (Chief Ram Singh Baghel)


Gram flour (Besan): 600 g

Ghee: 400 g

Sugar: 300 g

Ghee: 400 g

Cardamom powder: 5 g

Rose petal jam: 100 g

Water: 200 ml

Almonds: 100 g

Hydrated dry rose petals: 60 g

Cold icing: 70 g


In a heavy-bottomed cast iron saucepan, heat the ghee until medium and add the gram flour. Cook together until foamy and settles, set aside. In a heavy-bottomed cast-iron saucepan, combine with the water and sugar.

Melt them together without discolouring them, when the syrup reaches around 110 ° C. Add the toasted gram flour mixture, stirring continuously. Cook the mixture over low heat. Mix well to combine into a paste like consistency and add the cardamom powder and mix well.

Immediately remove to a clean work surface and let cool until you can handle.

Method for caramelized almonds:

Heat a medium-sized pan, add about 60g of sugar and cook until it reaches 130 * C. Add the almonds to mix well and cook for about 30 seconds. Cool on a silicone mat grease.

Once cooled, using a rolling pin, coarsely crush them and keep an airtight container.

Final product shaping method:

Place the kneaded dough on a greased surface and set aside about 25 g aside. Roll it into a small ball.

Coat each ball with cold frosting and roll more in dehydrated rose petals making sure all sides are covered.

(Recipe: Chef Ram Singh Baghel, Chef Halwai, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center)

Barfi roll

Barfi roll (Chef Narpat Singh Rajpurohit)
Barfi roll (Chef Narpat Singh Rajpurohit)

Ingredients for coating:

Kaju 250 gr

80ml water

Sugar 120 gr

Ingredients for the filling:

Almond 50grm

Kaju 50grm

Pista 50 gr

Kesar 1grm

Glucose 20 gr

Coating Method:

Soak the Kaju for 30 minutes. Glue the kaju with water. Melt the sugar. Add the kaju paste to the melted sugar for 15 min. Let the kaju paste cool for 45 minutes.

Filling method:

Finely chop all the nuts. Add the kesar. Mix with glucose.

Assembly method:

Flatten the cooked kaju paste on a baking sheet. Add the filling to the flat kaju paste. Roll it slowly. Keep it aside to rest for 15 minutes.

Cut it into different shapes. Line it with edible silver foil.

(Recipe: Chef Narpat Singh Rajpurohit, Chef de partie, Courtyard by Marriott Bhopal)


Ghevar (Chief Narpat Singh Rajput)
Ghevar (Chief Narpat Singh Rajput)

Ingredients for the ghevar

Maida (all-purpose flour) – 300 g.

Ghee – 100 g.

Milk – 100 g.

Water – 30o g.

Ghee – to fry

Ingredients for the sugar syrup

Sugar – 300 g.

Water – 200 g.

Ingredients for the rabri:

Milk -1lt

Sugar – 2 teaspoons

Pistachios – 10- 15 pcs.

Cardamom – 4- 5

Saffron (optional)


Sift the maida and take it out in a bowl. Now take some ghee and cold milk in another bowl and whisk it well so that it mixes properly. Add maida in it and whisk again. Make sure that no lumps remain and that the dough formed is smooth.

The consistency of the dough should be like a string. Heat the ghee. Start pouring the maida mixture into the ghee with a spoon dripping long strings in different directions. The foam appearing on the ghee by pouring the dough into it.

Pour the paste into the ghee according to the size of the ghevar you want to make. Lower the heat once you have poured the required amount of batter into the pan and let it fry until it turns light brown.

Method for the sugar syrup:

Boil 1 cup of water with 11/2 cup of sugar in a saucepan for 5-6 minutes, the consistency will be like string.

Let the syrup cool. Now dip the ghevar in and take it out.

Method for rabri:

Boil 1 liter of whole milk in a saucepan. Once the milk begins to boil, lower the heat and continue to boil it.

Continue to stir the milk at short intervals so that it doesn’t stick to the bottom. Put the cardamom.

Turn off the heat, once the milk has reduced to 1/3 the amount. Put 2 teaspoons of sugar in it to make it sweet.

Pour it on Ghevar. Garnish with nuts and saffron.

(Recipe: Chef Narpat Singh Rajput, Chef de partie, Courtyard by Marriott Bhopal)

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