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Raksha Bandhan Recipes

Rakhi Gifts

India is a land of festivals and one of the most enjoyable aspects of each of these festivals is the mouthwatering food that is served to family members and friends on such special occasions. Children or adults, everyone looks forward to fun and laughter over a delicious spread on a festival celebration. From appetizers to the main course to the desserts, Indian food is popular the world over for its variety, spiciness and combinations of different flavors.

If you are wondering what to prepare for your loved ones to make Raksha Bandhan 2018 special, we have a complete menu plan with recipes ready for you right here. Serve each of these items and your family members will be licking their fingers and looking forward to the next festival celebration..

Jalzeera (Appetizer)

• 2 tablespoons cumin seeds

• a few mint leaves

• a few fresh coriander leaves

• 2 tbsp lemon juice

• ½ tsp black salt

• 5 cups water

• ½ tsp of sugar

• Grind the mint and coriander leaves together to make a fine paste
• Roast the cumin seeds over a hot tava and then grind the roasted seeds finely
• Take the water in a jug and add the mint and coriander paste, cumin seeds powder, lemon juice, black salt and sugar. Mix everything well by stirring for a minute.
• Garnish with the few remaining mint leaves
• Serve chilled

Shahi Paneer Korma (Main Course)

• 1 medium-sized onion

• 1 cup of tomato puree

• 250 grams paneer

• 2 teaspoons ginger and garlic paste

• 1 teaspoon of red chilli powder, turmeric powder, coriander powder each

• 2 teaspoons garam masala powder

• ½ cup of water

• ½ cup of milk

• salt to taste

• Shallow fry the cubed paneer till it becomes light brown in appearance. Remove from heat and keep aside
• In a separate pan, heat some oil and add the cumin seeds. After 3 seconds, add the grated onion and cook that till it turns brown. Add the ginger garlic paste and cook for another minute till the paste too gets cooked.
• Add the tomato puree next along with the salt, coriander powder, turmeric powder and chilli powder
• Allow the spices and tomato puree to cook for a minute while stirring occasionally
• Add water and bring to a boil
• Pour the milk next along with the fried paneer cubes and reduce the heat to allow the dish to simmer for another 3 minutes.
• Serve hot.

Masala Poori (Main Course)

• 1 cup wheat flour

• water for kneading

• Salt to taste

• ¼ tsp ajwain

• 1 pinch asafoetida

• ½ tsp Red chili powder

• 2 cups of oil for frying

• Sieve the wheat flour and salt together in a bowl
• Add the salt, ajwain, asafoetida and red chili powder into the bowl and knead the dough well using water
• Keep the dough a bit firm by regulating the amount of water you use carefully
• Keep the kneaded dough aside for half an hour after covering it with a lid.
• Heat oil in a kadai that is suitable for frying
• Take small portions of the dough and make circular balls out of it
• Using a rolling pin, roll these balls into small circular pooris.
• Once the oil is hot enough, gently slide the rolled dough into the kadai and fry it well
• Serve hot with the Shahi Paneer Korma

Rasgulla (Dessert)

• 1 litre milk

• ½ tbsp lemon juice

• 4 ice cubes

• a small piece of muslin cloth

• water

• 4 cups sugar

• Heat milk and bring it to boil
• Add 1.5 tbsp lemon juice to the boiling milk and stir. You could use curd alternatively
• When the milk and the water separate well, remove from heat and add the icecubes
• Take a muslin cloth and pour the all the curdled milk into it after the ice cubes have melted into the mix
• Squeeze the water out and hang the cloth for half an hour to allow any remaining water to drain completely
• Now, knead the paneer well to make a soft and smooth dough out of it. This is an important step so make sure your dough is fine and smooth since the final texture of the rasgullas will depend on it
• Roll the dough into balls now and keep aside
• To make the sugar syrup next, heat water in a vessel that is wide-bottomed
• Add cardamom powder and sugar next and keep boiling the water until the sugar dissolves completely
• Reduce the heat and add the rolled paneer balls into the mixture carefully
• On a middle flame, cover the vessel with a lid to allow the rasgullas to cook and become enlarged in size

• Keep opening the lid from time to time to ensure that the rasgullas remain in the middle of your vessel and don’t slide to the ends of the vessel
• After around 10 minutes, the rasgullas will be ready
• Allow them to cool and then transfer to a refrigerator.
• Serve chilled


Enjoy Raksha Bandhan on 26th of August 2018 with the delicious spread you can now prepare using the recipes given above. If you will not be able to meet your brother or sister in person on the festival, you can send

Every festival enjoys a special place in the heart of the family mainly because of the sweetness that is derived from it. The sweetness of togetherness, fun and laughter, light moments, fancy clothes and decorations, and of course, special sweets. Raksha Bandhan is just as festive as any occasion, and sweets take up a lot of time, attention, and place in the stomach.

Rakhi and Recipes go hand in hand. Yes, celebrations of Rakshabandhan festival seem incomplete without sweet dishes. Sweets of all kinds, from Laddoos, Jalebis, Barfi, Balushai, Rasgullas to Gulab Jamuns are hot favorites. Here we have lined up a few finger-licking Rakhi Recipes which will surely win applauds to all sisters. The recipes are presented in detail here along with their ingredients and the method of preparation. So get ready to treat your brother, sister, friends and relatives and make sweet memories of Rakhi etched in their minds forever.  

Balushahi Recipe


    • 6 cups Maida

    • 8 cups Sugar

    • 3 cups Water

    • 1 tsp Soda (bicarbonate)

    • 1/2 cup Pistachios

    • Ghee for frying

    • 2/3 cup Ghee (for adding in maida to make dough)

• Mix maida, soda, and 2/3 cup ghee to make stiff dough. 
• Roll out small balls from this dough. 
• Heat ghee and fry these balls till it turns brown. 
• Prepare sugar syrup of two thread consistency. 
• Dip fried balls in sugar syrup. 
• Drain the excess syrup. 
• Adorn with pistachios. 
• Balushahi is ready.


Jalebi Recipe

• 2 cups All purpose flour (maida)

• 11/2 tbsp. fine grained semolina or rice flour

• 1/4th tsp. baking powder

• 2 tbsp curd (plain yogurt)

• 11/4th cups warm water

• 1/2 tsp. saffron threads, slowly dry-roasted and powdered

• 3 cups sugar

• 2 2/3rd cups water

• 1/2 tsp green cardamom seeds powder

• 11/2 tbsp. kewra water or rose water

• Ghee or vegetable oil for frying


• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. • Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. • Set aside for about 2 hours to ferment. • Whisk thoroughly before use. • Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a  few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.

Gulab Jamun Recipe


  • 1 cup All Purpose Flour

• 2 pinch Soda Powder

• 100 gms Ghee

• 3/4 Liter Milk

• 6 Cardamoms (crushed)

• 1 tbsp Sugar

• 1 tsp Rose Essence

• 2 Pinch Saffron

For Syrup:
  • 3 cups Sugar

• 3 cups Water

• Boil the milk till it reduces to half cup.
• Cool and add soda powder and 1tbsp sugar. 
• Mix properly and make it smooth. 
• Slowly add flour and prepare a fine dough. Leave it for an hour. 
• Apply little ghee on the palms. 
• Make small balls from the prepared mixture. 
• Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.
• Boil water with equal amount of sugar. Also add cardamom and saffron.
• Filter and add rose essence to it. 
• Put the fried balls in this solution. 
• Remove after 3-4 hours. 
• Gulab Jamun is ready to serve

Rava Laddoo

• 1 cup rava (semolina)

• 3/4 cup sugar

• 1/2 cup water

• 1/4 cup ghee (you can use less if you want, it is not critical to the recipe)

• 3 tbsps cashew nuts

• 3 tbsps golden raisins

• 1 tsp powdered cardamom powder


• Melt the ghee in a saucepan or wok.
• Fry cashew nuts till golden brown and remove with a slotted spoon.
• Fry the raisins in the same ghee and remove with a slotted spoon.
• Fry the rava/semolina gently till golden brown and fragrant. There should be very noticeable change in color and aroma when compared with the raw semolina. Set aside.
• Mix the sugar and water in a pan.
• Heat gently to a rolling boil and keep stirring.
• Check the sugar syrup for a 1-string consistency. This means that when you lift the spoon from the syrup and feel the syrup coating the back of the spoon, it should be very sticky. Blow on it a bit before you touch it - it will be hot!. Gently pinch and spread apart your forefinger and thumb. The sugar syrup should trail in a single strand between the two fingers. This is known as "one-string" sugar syrup.
• Slowly stir in the the semolina to avoid forming lumps.
• Stir in the cashews, raisins and cardamom powder.
• Remove from heat and let cool.
• When warm enough to handle, squeeze a handful of the mixture between your fingers and palm to form small balls.


Sandesh is an extremely popular Bengali sweet which has found widespread acceptance over the country. For its melt in the mouth quality and wonderful flavour, sandesh makes the ideal sweet this year for raksha bandhan. To make sandesh, you will need:

• 2 cups of paneer or cottage cheese

• 2 cups of sugar

• 4 tablespoons lemon juice

• 1 tsp rose essence

• Pistas and almonds sliced finely to garnish


• Start by bringing the milk to a boil. Once this occurs, pour in the lemon juice and wait for the milk to start curdling. Remove from fire and pour the milk through a fine cloth, preferably made of muslin. This will help the water strain out and give you some excellent paneer. You will need 2 cups of this paneer to make the sandesh.
• Take a pan and in it heat the paneer and sugar together until the sugar and paneer have mixed and the sugar has dissolved completely. To this, add the rose essence.
• Pour this into a plate and let it cool. Once cool, roll it into soft round balls and place aside. Garnish. Ensure that you use very light hands so that the sandesh can retain its softness and texture.

Sweeten this raksha bandhan further with a range of the finest online rakhi, or send rakhi gifts to India with the utmost ease. No matter what you are looking for this festive season, you can be sure that we have it ready for you.

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