On the Raksha Bandhan festival merried women comes her brothers house to celebrate rakhi festival.In brother's house make sweets and different types of recipes.Here is Some Information about Raksha Bandhan festival Special Recipes.
Malai Gulab Jamun Recipe
Ingredients
1 Cup full-cream powder milk
4 Teaspoon Suji
4 Teaspoon Cake Flour ( Maida )
4 Teaspoon Ghee
1/2 Teaspoon Baking Powder
Milk to make dough
Ghee for frying.
For Sugar Syrup:
2 Cups Sugar
2 Cups Water
For The Filling:
Some cream ( malai )
Desicated Coconut
Method
Make a dough with Powder- milk, suji, maida, ghee, baking powder & milk. Set aside for 2-3 hours.
Again make a dough by adding some more milk ( as the dough becomes stiff & hard after 2 hours ).
Make Sugar syrup and cool. Make elongated-shaped Jamuns and fry in ghee at medium heat.
Add to the syrup. Leave aside for about 4 hours. Squeeze out the syrup gently.
Make a slit at one end & fill with malai.
Roll in the desicated coconut.
Baadusha Recipe
Ingredients
Maida - 1 cup
Dalda - 1/2 cup
Baking soda - 1/4 tbsp Oil
Cardamom powder - 1/2 tbsp
Ghee - 3 tbsp
Yogurt - 1 tbsp
Milk - 2 tbsp
Sugar - 2 cups
Method
Sieve the flour in a mixing bowl and add heated Ghee, milk, curd and baking powder
Rub the mixture with your hands by gradually adding warm water, and mix into a stiff dough
Break off a small portion of the dough into a ball, then flatten it, and make a deep hole through the center
Prepare sugar syrup by adding sugar and 1 cup of water
Add cardamom powder
The syrup should be quite sticky
Heat oil in a frying pan and fry the baadushas quite slowly until they are golden brown
When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup
Take them out singly from the pan and place on a shallow dish
Sever cold or hot as per your taste.
Mushroom Paneer Pulao Recipe
Ingredients
2 cups basmati rice
1 cup button mushrooms
1 cup paneer cubes
2 finely sliced onions
1 tbsp. tomato pulp
1 tbsp. garam masala powder
1 tbsp. ginger-garlic paste
5 tbsps. ghee
1 tbsp. finely chopped green coriander
1 tbsp. finely chopped fresh mint
a few cinnamon sticks, cloves and cardamom
2 tbsps. cashewnuts paste
salt to taste
Method
Clean and wash the rice. Soak in water for 15 to 20 minutes.
Heat 2 tbsps. of ghee in a kadai and fry the spices lightly.
Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.
Now mix the mushrooms and the paneer cubes along with the garam masala powder.
Add cashewnut paste and about a cup of water and salt to taste.
Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the remaining sliced onions till golden brown.
Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.
Cook till the pulao is ready. Take another big handi.
Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.
Then spread one third of the paneer and mushroom mixture over.
Layer the second portion of rice followed by a sprinkling of the coriander and mint.
Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.
Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.
Heat 2 tbsps. of ghee in a kadai and fry the spices lightly.
Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.
Now mix the mushrooms and the paneer cubes along with the garam masala powder.
Add cashewnut paste and about a cup of water and salt to taste.
Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the remaining sliced onions till golden brown.
Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.
Cook till the pulao is ready. Take another big handi.
Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.
Then spread one third of the paneer and mushroom mixture over.
Layer the second portion of rice followed by a sprinkling of the coriander and mint.
Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.
Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.
