Raksha Bandhan or Rakhi, an Indian festival is celebrated with a lot of enthusiasm throughout the country. The festival brings together brothers and sisters who promise to look after each other at all times but also makes up an opportunity for fun-filled get-togethers with families, relatives and cousins. And the celebration of all the Indian festivals is incomplete without sweets. So, this Raksha Bandhan instead of purchasing sweets from the market, let’s prepare healthy sweets at home for our siblings and surprise them to the core. Your sibling will not only love these specially cooked yummy mouthwatering dishes but will also feel the special bond.
So, here are the 5 Raksha Bandhan Sweet Recipes we suggest you try this Rakhi. Note: All these recipes are prepared using Country Kitchen’s Vegetable & Gluten-Free Flours.
Healthy Homemade Rakhi Sweet Recipes
- 1.5 cup Beetroot Wheat Flour
- 1/4 teaspoon salt
- 2 tablespoon ghee or melted butter
- 1/2 cup water
- 1/4 cup of dry fruits such as almonds, cashew nuts, pista, dates, walnuts, raisins
- 1/4 cup of desiccated coconut or shredded copra
Beetroot Gujiya Method
- Add Beetroot Atta to a mixing bowl along with salt and water.
- Pour The ghee or melted butter and mix with your fingers
- Add water and make a smooth dough.
- Set aside for 15 to 20 minutes
Beetroot Gujiya Filling
- Roughly crush the dry fruits in a processor.
- Take the crushed dry fruits in a bowl, add the raisins, and add grated desiccated coconut to it.
- Add grated jaggery to the dry mix and mix everything well. Keep it aside.
- Divide the dough into small balls and add a drop of oil on the rolling stand.
- Roll each ball into a small puri.
- Add a tablespoon of the mixture and fill it on one side.
- Damp the edges of the puri and fold one side of the mould over the other.
- Press the edges and remove the excess dough. Prepare all the gujiyas similarly and place them on a damp cloth.
- Preheat the oven to 200 degrees.
- Arrange the filled Beetroot gujiya on a baking tray lined with parchment paper.
- Brush them thoroughly with ghee or oil.
- Allow it to bake it in the oven at 200 degrees for 20 to 25 minutes.
- Once done, keep it aside to cool down.
- Before serving, sprinkle some powdered cane sugar on top.
Ragi Atta Halwa
- ½ cup ghee
- 1 cup Country Kitchen Ragi Flour
- 1 cup sugar or jaggery or artificial sweetener as per taste.
- ½ cup khoya
- 1 cup of water
- ½ teaspoon cardamom powder
- Dry fruits for garnish
Ragi Atta Halwa Preparation
- Heat ½ tablespoon of ghee In a saucepan.
- Add the Ragi Wheat Flour and stir-fry it.
- In another pan, add water and sugar and let it boil for 5 -10 min.
- Stir and let it heat up on the medium flame. Boil until the sugar is dissolved.
- Add the sugar syrup to the ghee roasted Ragi Wheat Flour. Mix thoroughly. Make sure there are no lumps.
- Let it boil until the syrup is completely absorbed.
- Finally, add cardamom powder.
- Mix everything well and cook for about 2-3 minutes.
- Garnish it further with some almonds and pistachios and serve hot.
Beetroot Oat Cookies
- 1 cup of Beetroot Flour /powder
- 125 grams of melted Butter
- 3/4th cup of Icing sugar
- 1 cup of oats
- 1 teaspoon Vanilla extract
Beetroot Cookie Batter
- Roast the oats in a non-stick pan.
- Keep it aside and let it cool.
- In a bowl, add the Beetroot flour, roasted oats, and sugar.
- Mix the dry ingredients well.
- Add melted butter and vanilla extract to the dry ingredients, and mix well.
- Bring all the ingredients together to form a dough.
- After the dough is ready, place it in the refrigerator for about 2 hours.
Baking the Beetroot cookies
- Preheat the oven to 180 degrees.
- Shape the dough as per your desire using a cookie cutter. You can also make them into simple flat circles using just your hands.
- Place them on a baking tray.
- Bake them for 20-25 minutes at 180 degrees.
- Serve the warm cookies with a glass of milk or a cup of tea.
- You can also store them in an air-tight container for about 5-7 days.
Ragi Barfi Recipe
- 2 tablespoon ghee
- ½ cup Ragi Flour
- 1 cup sugar or jaggery or artificial sweetener as per taste
- 1 cup almond powder
- ¼ cup milk
- ¼ teaspoon cardamom powder
Ragi Barfi Preparation Method
- Heat 2 tablespoons of ghee in a pan.
- Add the Ragi Wheat Flour and roast it well over a low to medium flame.
- Add grated jaggery to the roasted flour mixture.
- Stir continuously for 2-3 minutes.
- Add milk, cardamom powder, and almond powder.
- Stir continuously and mix well on a medium flame for 2-3 minutes.
- Spread this mixture evenly in a greased aluminum baking tin.
- Cool slightly and then refrigerate it for 2 hours.
- Cut it into equal parts using a sharp knife.
- Serve as required.
- You can also store them in an air-tight box for about 5-7 days.
Quinoa Pancake Recipe
- 2 cup Quinoa flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 & 1/2 cup milk
- 2 regular eggs
- 3-4 tablespoons Sugar
- 2 tablespoon of Vegetable Oil
- 2 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon vanilla extract
Prepare the Quinoa Pancake Batter
- Mix Quinoa Flour, Sugar, Baking soda, and Baking Powder in a bowl.
- In another bowl, add Milk, Egg, Vegetable Oil, Vanilla Extract, and apple cider vinegar and mix them well.
- Mix all ingredients well to form a smooth batter, making sure that there are no lumps.
- Let it sit for at least half an hour.
- If required, adjust the consistency by adding little water.
Pan-fry the Quinoa Pancakes
- Place a pan on low-medium flame & add vegetable oil to it. Heat it for about a minute or two.
- Once the oil is hot enough, pour two tablespoons of the batter to the middle of the pan. Form a round pancake with a spatula so that the batter spreads evenly.
- Cook until little bubbles form on the upper side of the pancake.
- Flip the pancake to cook on the other side, making sure both sides turn light golden brown.
- Transfer the Quinoa Pancake to a plate.
- Repeat until all the batter is finished.
- Serve the hot pancakes with your favourite toppings and garnish it with fresh fruits, maple syrup, cream, honey before serving.