Raksha Bandhan: Chef Aanal Kotak Shares Festive Sweet Recipes

No matter how big a piece of chocolate your sibling stole from your share, Raksha Bandhan never fails to spark the unconditional love. Celebrating the childhood fights, late-night gossip sessions, and the never-ending career advice, Raksha Bandhan brings the families together from different parts of the country, and even the world.

While you can always buy your sibling’s favourite mithai from a sweet shop, what’s better than making it from scratch? From the all-time favourite kaju katli to mouth-melting kalakand, here are some traditional recipes of festive sweets that you can replicate in your kitchen. Specially curated by Chef Aanal Kotak, these recipes are easy to follow and are perfect to add to your Rakhi thali.

Kaju Katli

Ingredients:

  • 3⁄4 cup sugar
  • Water as required
  • 2 cups cashew nuts (frozen)
  • 1 tsp ghee
  • Pinch of cardamom powder

Method:

  1. In a pan, add sugar and pour water, and prepare a one-strand sugar syrup.
  2. Now, in a grinding jar, add frozen cashew (freeze it overnight).
  3. Grind into a fine powder and sieve it.
  4. Add the cashew powder to the sugar syrup, further add ghee, cardamom powder, and mix everything well.
  5. Cook till the mixture starts leaving the pan. Remove the mixture from a flat surface and let it cool down.
  6. As it cools down, a dough-like consistency will be formed. Knead it once again.
  7. Then, grease the ghee on a wooden surface, place the dough. On top of the dough, place a butter paper, and using a rolling pin, flatten the dough.
  8. Slice into a diamond shape, stick silver varak on top, and your kaju katli is ready to serve.

Kalakand

Ingredients:

  • 1 litre of milk
  • 1 tsp lemon juice
  • 1 cup sugar
  • 1 tsp cardamom powder
  • 1 tbsp ghee
  • Nuts (chopped) for garnish

Method:

  1. Turn on the stove, take a saucepan and add milk. Boil it.
  2. Add lemon juice and let the milk curdle. Continue boiling on low flame.
  3. Once the milk curdles, add sugar and cardamom powder. Mix well.
  4. Add 1 tsp ghee for binding and lustre.
  5. Transfer the Kalakand mixture into a tray, spread it evenly, and let it set.
  6. Sprinkle chopped nuts on top. Cut into square pieces and serve.

Rajgira Sheera

Ingredients:

  • 1⁄2 cup ghee
  • 1 cup rajgira atta (amaranth flour)
  • 2 cups warm milk
  • a pinch of saffron strands
  • 3⁄4 cup sugar
  • 1⁄4 cup almonds, chopped
  • 1⁄4 cup raisins

Method:

  1. In a heavy-bottomed pan, heat the ghee over medium flame until it melts and becomes hot. 
  2. Add the rajgira atta to the hot ghee. Stir continuously to roast the atta until it turns slightly golden and emits a nutty aroma. This should take about 5-7 minutes.
  3. Slowly pour in the warm milk while stirring continuously to avoid lumps. The mixture will begin to thicken.
  4. Add the saffron strands and sugar. Stir well until the sugar is fully dissolved and the sheera thickens to a pudding-like consistency.
  5. Gently fold in the chopped almonds and raisins. Cook for an additional 2-3 minutes, allowing the nuts and raisins to blend into the sheera.
  6. Once the sheera reaches your desired consistency, remove it from the heat.
  7. Serve hot or warm, garnished with extra almonds if desired. Enjoy your delicious rajgira sheera!