Raksha Bandhan Special: Chefs Share Rakhi Recipes With A Twist
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Raksha Bandhan is all about reviving the little moments from your childhood that you adore the most with your sibling. This year, the festival falls on 19th August 2024 on a Monday. With fresh energy to start the week, you can take a step forward to make Raksha Bandhan extra special by making some desserts at home.

If you are bored with the store-bought mithai or simply exchanging boxes of chocolate on Raksha Bandhan, this is just the right article for you. To mark this occasion, Slurrp has compiled some Rakhi-special recipes from chefs that you can easily recreate at home. So, what are you waiting for? Try them out and pamper your sibling!

Thandai Cheesecake With Blueberry Compote

Shared by Chef Jaiprakash Bhatt, Executive Chef at Hotel Royal Orchid, Bangalore, Thandai Cheesecake with Blueberry Compote is an extremely irresistible Rakhi-special dessert with a modern twist. Here’s how you can make it.

Ingredients:

  • 200 grams crushed Digestive biscuits crushed
  • 100 grams melted butter
  • 200 ml fresh cream
  • ½ cup powdered sugar
  • ¼ cup thandai syrup
  • 1 tablespoon Gelatin (optional for setting)
  • 6 saffron strands
  • ¼ tablespoon cardamom powder
  • Chopped nuts for garnish
  • 100 grams blueberry compote

Instructions:

  1. Mix crushed biscuits with melted butter, press the mixture into a springform pan and
  2. refrigerate for 15 minutes.
  3. In a bowl, whip the cream cheese until smooth. Add fresh cream, powdered sugar, thandai
  4. syrup, saffron and cardamom, mix well
  5. Pour the mixture over the biscuit base. If using gelatine, dissolve it in water and add to the
  6. mix before pouring. Refrigerate for at least 4 hours or overnight.
  7. Garnish with chopped nuts, and blueberry compote and serve chilled.

Also Read: Tried Edible Rakhis Yet? Experts Share Tips On Making These Sweet Treats

Malpua With Rabdi

Malpua with rabdi is a traditional Indian dessert, but only a few know how to master it. This easy-to-follow recipe, shared by Chef Dipankar Samanta, Demi Chef De Partie at Sheraton Grand Bangalore Hotel at Brigade Gateway is a must try to make malpua with rabdi this Raksha Bandhan.

Ingredients:

For Malpua:

  • 100 grams all-purpose flour (Maida)
  • 100 grams milk
  • 100 grams khoya
  • 50 grams water
  • ½ teaspoon fennel seeds (Saunf)
  • ½ teaspoon cardamom powder
  • Ghee or oil for frying

For Sugar Syrup:

  • 300 grams sugar
  • 150 grams water
  • A few saffron strands
  • 3-4 drops of lemon juice

For Rabdi:

  • 1 litre full cream milk
  • 100 grams sugar
  • 1 gm cardamom powder
  • A few saffron Strands (for garnish)
  • 10 grams each - Chopped Nuts (Almonds, Pistachios for garnish)

Instructions:

For Sugar Syrup:

  1. In a pan, add sugar and water. Bring it to a boil, stirring until the sugar dissolves and add saffron. 
  2. Simmer for a few minutes until the syrup slightly thickens, Add lemon drops and keep aside.

For Rabdi:

  1. In a pan, bring the milk to a boil. Lower the heat and let it simmer, Stir the milk occasionally, scraping the sides of the pan. Let it reduce to half.
  2. Add sugar and cardamom powder. 
  3. Stir well and continue to simmer until it thickens further.
  4. Once the rabdi reaches the desired consistency, turn off the heat. Let it cool and garnish with nuts and saffron.

For Malpua:

  1. In a mixing bowl, combine flour, khoya, fennel seeds, and cardamom powder and add milk. Mix well. Gradually add water to form a smooth batter. The consistency should be slightly thick but pourable.
  2. Heat ghee in a frying pan. Pour a small ladle of batter into the hot oil, spreading it slightly. Fry on medium heat until golden brown on both sides. Remove and drain excess ghee.
  3. Dip the fried malpuas in warm sugar syrup for a minute, then remove them.
  4. Place the soaked malpuas on a serving plate. Pour chilled or warm rabdi over them or serve by the side.
  5. Garnish with chopped nuts and a few saffron strands.