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Rakhi Recipes

Instant Jalebis by Tarla Dalal

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 15 jalebis.

For the Jalebi batter

  1. 1 cup plain flour (maida)
  2. 1 teaspoon Bengal gram flour (besan)
  3. 1/2 teaspoon fresh yeast, crumbled
  4. 1 tablespoon melted ghee
  5. 1 teaspoon sugar
  6. 2 to 3 drops of lemon yellow food colouring

For the sugar syrup

  1. 2 cups sugar
  2. a few saffron strands
  3. 1/4 teaspoon lemon juice

Other ingredients

  1. Ghee for deep frying

For the jalebi batter

  1. Sieve the plain flour and gram flour together.
  2. Dissolve the yeast in 1 tablespoon of water.
  3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
  4. Keep aside for 10 minutes till the yeast ferments.

For the sugar syrup

  1. Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
  2. Add the saffron and lemon juice and mix.
  3. Remove from the fire and keep aside.

How to proceed

  1. Heat the ghee in a broad saucepan (the ghee should be approximately 25 mm. (1") deep).
  2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
  3. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 50 mm. (2") diameter].
  4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
  5. Drain immediately and serve hot.

Handy Tips

  1. Do not allow the jalebi batter to overferment.
  2. Fry the jalebis immediately once the batter has rested for 10 minutes.


Two Coloured Coconut Barfi by Saroj Kering

Ingredients:

  1. 2 fresh coconuts, grated
  2. 3 cups milk,
  3. 1/2 cup cream (malai)
  4. 1 tsp cardamom powder
  5. 1/2 tsp saffron, heated, curshed and dissolved in a tbsp.of milk.
  6. 400 gms. sugar
  7. 400 gms. sugar

Method:

  1. In a heavy-bottomed dekchi cook milk, malai and grated coconut.
  2. Keep stirring in between when the mixture starts thickening, add sugar.
  3. Lower the fire, stir occasionally till the mixture becomes real thick and leaves the sides of the dekchi.
  4. Remove dekchi from fire. Divide the mixture into two equal parts.
  5. Take away one part, add a few drops of green colour and half of the cardamom powder. Mix well so that the green colour is evenly spread.
  6. Lightly grease a deep metal plate. Place this green lump in the thali and spread it into even layer.
  7. Now place the dekchi containing one portion on medium fire and put in the saffron milk. Stir well so that this coconut mixture comes to a nice yellow colour.
  8. While stirring add the remaining half of the cardamom powder.
  9. Spread this on the green layer in the plate.
  10. With the back of a big round spoon make the barfi even and smooth.
  11. Spread one or two silver varg (leaves) on top to add to its beauty.
  12. When the barfi is well set. Cut it into square or diamond shapes.

Gulab Jamun by Tarla Dalal

Cooking Time : 45 mins.
Preparation Time : 15 mins.

Makes 25 jamuns.

For the Gulab Jamuns

  1. 2 cups (250 grams) hariali mava (khoya), grated
  2. 5 tablespoons plain flour (maida)
  3. 1/4 teaspoon cardamom (elaichi) powder

For the sugar syrup

  1. 3 cups sugar
  2. a few strands of saffron (optional)

Other ingredients

  1. Ghee for deep frying

For the sugar syrup

  1. In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
  2. Simmer over a slow flame till the syrup is of 1 string consistency.
  3. Remove any impurtiies which float on top of the syrup using a slotted spoon.
  4. Add the saffron and keep the syrup warm.

For the Gulab Jamuns

  1. In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead ito a firm dough without using any water.
  2. Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying.
  3. Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approx. 10 to 12 minutes).
  4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
  5. Serve warm.

Handy Tips

  1. Hariali mava is a special kind of mava used to make gulab jamuns.
  2. The gulab jamuns should be fried in ghee for at least 10 to 12 minutes over low heat as otherwise the insides will remain uncooked.