How To Make Easy Raksha Bandhan Sweets?

How to make easy Raksha Bandhan sweets is something every sister thinks about. Raksha Bandhan is here. The festival of brothers and sisters. We want to make our brothers feel special. And every Rakhi thali needs sweets. We all want to make something special. But we do not want to spend hours in the kitchen.

We want easy sweets. Sweets that take less time. Sweets that taste like the market. I have been making Raksha Bandhan sweets for years. I learned from my mother. She learned from hers. I will share all my easy recipes with you. No complicated steps. No hard-to-find ingredients. Just simple sweets that everyone will love.

Raksha Bandhan Famous Sweet Name

Before we start cooking, let me tell you the famous sweets. The ones everyone makes on Raksha Bandhan .

1. Kaju Katli is the top one. Diamond shaped. Made from cashews. It is smooth. It melts in your mouth. Everyone loves it. It is the king of Rakhi sweets .
2. Besan Ladoo is next. Round balls. Made from besan. With ghee. With sugar. Very rich. Very tasty. My mother makes these every year .
3. Gulab Jamun is also famous. Soft balls. Deep fried. Soaked in sugar syrup. They are juicy. They are sweet. They are everyone's favourite .
4. Ghevar is special. It is from Rajasthan. It is made on Teej and Raksha Bandhan . It has a honeycomb texture. It is crispy. It is dipped in sugar syrup. Topped with rabri. Very special.
5. Coconut Barfi is another one. Easy to make. Sweet. Coconut flavour. Perfect for beginners .

These are the famous sweets. You can make any of them at home. I will tell you how.

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How To Make Ghevar?

Ghevar is the most special sweet. It is from Rajasthan. It is made during monsoon. During festivals like Teej and Raksha Bandhan . It looks like a disc. It has honeycomb pattern. It is crispy. It is soaked in sugar syrup. Topped with rabri and dry fruits .

I learned to make ghevar from my friend from Jaipur. She makes it every year. It takes some practice. But once you learn, it is not hard.

Here is the recipe.

Ingredients for the batter :

• Maida. One cup.
• Ghee. Quarter cup.
• Chilled milk. Half cup.
• Chilled water. Two cups.
• Ice cubes. A few.
• Lemon juice. One spoon.

For sugar syrup :

• Sugar. One cup.
• Water. Half cup.
• Cardamom powder. A little.

For garnishing:

• Rabri. Store bought or homemade.
• Chopped almonds and pistachios.

Method:

• First make the batter. This is the most important part .
• Put ghee and ice cubes in a bowl. Whisk it. The ghee will become light and creamy. Like butter. Then add milk. Whisk again. It will become soft and creamy .
• Now add maida. Little by little. Add some flour. Mix. Add some chilled water. Mix. Keep doing this till all flour is used . The batter should be thin. Smooth. Pouring consistency. Like a thin dosa batter .
• Add lemon juice. Mix. Keep the batter in the fridge. It must stay cold.
• Now make the sugar syrup. Boil sugar and water. Cook till it reaches one string consistency. This means when you take some syrup between your fingers, it forms one string . Add cardamom powder. Keep aside.
• Now fry the ghevar. Heat ghee or oil in a deep pan. The pan should be narrow. Deep .
• Take the batter out of the fridge. Keep it cold while frying. Take a small bowl of batter. Keep the rest in the fridge .
• Pour the batter from a height. Pour in the center of the pan. You will hear a sizzling sound. Bubbles will form . Wait for the bubbles to settle. Then pour another batch .
• Keep pouring the batter till you get the desired thickness. The honeycomb pattern will form . When the colour becomes light golden, take it out .
• Dip the ghevar in the sugar syrup for a few seconds. Take it out. Let the extra syrup drain .
• Top with rabri. Garnish with almonds and pistachios .
• Your ghevar is ready. It looks like it is from a sweet shop. Your family will be impressed.

5 Minute Indian Sweet Recipes

We do not always have time. We want something quick. Something that takes five minutes. Here are 5 minute Indian sweet recipes.

Five Minute Besan Ladoo 

• This is the easiest. I make this when I am in a hurry.
• Take roasted besan. One cup. It must be roasted. If you have raw besan, roast it first. Then use.
• Add melted ghee. Half cup. Mix it. Make a smooth paste.
• Put it in the microwave. Cook for 60 seconds. Take it out. Stir. Cook for 30 seconds. Stir. Cook for 30 seconds. Stir. The mixture will smell nutty. It will bubble .
• Let it cool for ten minutes. It must be warm. Not hot. If it is hot, the sugar will melt .
• Add powdered sugar. Three quarter cup. Add cardamom powder. Mix with your hands. It will become like damp sand .
• Roll into ladoos. Small balls. Press firmly. Garnish with nuts. That is it. Five minutes. Ready .

Five Minute Coconut Ladoo 

• These are no-cook. No fire needed. Very easy.
• Take desiccated coconut. Two cups. Fine one. Add cardamom powder. Add chopped pistachios.
• Add sweetened condensed milk. Half can. Mix it. It becomes a thick dough .
• Roll into ladoos. Roll them in extra coconut. Done .
• These are ready in five minutes. No cooking. No fuss.

Chocolate Barfi 

This is also quick. Takes ten minutes.

• Take milk powder. One and a quarter cup. Add cocoa powder. Three spoons. Add powdered sugar. Half cup.
• Melt ghee in a pan. Quarter cup. Add the dry powders. Mix. It will become crumbly .
• Add milk. Quarter cup. Mix. It will become thick. Like a paste. Cook for a few minutes. It will leave the sides of the pan .
• Spread on a greased tray. Top with nuts. Let it set. Cut into pieces .
• Chocolate barfi is ready. Kids love this. It is a festive sweet. Very quick.

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How To Make Easy Raksha Bandhan Sweets At Home?

Now let me give you the full list. All the easy sweets you can make at home.

No-Bake Sweets For Rakhi 

• These are perfect. You do not need an oven. You do not need a stove. Just mix and set.
• Chocolate nut clusters. Melt chocolate. Mix nuts. Set in the fridge. Done.
• Dates coconut bites. Mix dates and coconut. Make balls. Coat with coconut. Done.
• Dry fruit date ladoo. Mix dates and dry fruits. Make ladoos. No cooking. No fire.
• Cranberry pistachio date rolls. Roll dates with cranberries and pistachios. Chill. Cut into pieces. Looks very fancy. Very easy.

Kaju Katli 

• This is the most famous. It takes some time. But it is not hard.
• Take cashews. Grind them into powder. Fine powder .
• Make sugar syrup. One string consistency .
• Add the cashew powder. Cook till it thickens. It will leave the sides of the pan .
• Spread on a greased plate. Roll it flat. Cut into diamond shapes. Garnish with silver vark .
• This is Kaju Katli. It tastes exactly like the market. My family loves this.

Gulab Jamun 

• This is also famous. Take milk powder. Or khoya. Make a soft dough. Knead well.
• Make small balls. They should be smooth. No cracks. Fry in ghee. Low flame. Till golden brown.
• Soak in sugar syrup. Rose water is optional. Serve warm. They are juicy. They are soft. Perfect.

Coconut Barfi 

This is the simplest. Take coconut. Fresh or desiccated. Add sugar. Add milk. Cook till it thickens. Spread. Set. Cut into pieces. Done. Very easy. Perfect for beginners.

My Mistakes

I made mistakes. I will share them. So you do not make them.

• Mistake one. Not chilling the ghevar batter. I used room temperature water. The ghevar did not get the honeycomb pattern. It was flat. Now I always use chilled water and milk .
• Mistake two. Adding sugar to hot besan. For the five minute ladoo. I put the sugar while the mixture was hot. It melted. It became a sticky mess. Could not make ladoos . Now I let it cool. Patience is important.
• Mistake three. Overcooking the barfi. It became dry. It was like a rock. Not soft. I could not cut it. Now I cook just enough. When it leaves the pan, I stop .
• Mistake four. Using raw besan for ladoos. I did not roast it. The ladoos had a raw taste. Not good. Now I always use roasted besan. Or roast it myself .
• Mistake five. Adding too much water to the ghevar batter. It became thin. The ghevar did not form properly. It was not crispy. It was oily. Now I measure properly. The right consistency is important .
• Mistake six. Not making enough. I made small batches. The sweets finished quickly. Everyone wanted more. Now I make double. It is better to have extra.

Serving Tips For Rakhi

Rakhi is special. The way you serve matters.

• Arrange the sweets on a nice thali. A big plate. Cover with banana leaves. Or a nice cloth.
• Put all the sweets together. Besan ladoo. Ghevar. Kaju Katli. Gulab Jamun. It looks beautiful.
• Garnish with silver vark. This is the edible silver sheet. It makes the sweets look rich. Very festive .
• Add dry fruits on top. Almonds, pistachios. They add colour. They add crunch.
• Keep the thali ready before the Rakhi ceremony. Everything should be prepared.
• Serve the sweets after the rakhi is tied. The brother eats first. Then everyone else.

My mother always keeps extra sweets. Guests also come. They also eat. So keep extra.

For Different Occasions

These sweets are not just for Rakhi. They are for all festivals.

• Diwali. Make the same sweets. Besan ladoo. Kaju Katli. Coconut barfi. Very festive.
• Weddings. Make ghevar. It is special. It is impressive. Everyone will remember.
• Birthday. Make chocolate barfi. Kids love it. It is different from cake. But very tasty.
• Fasting. Make the no-cook ladoos. Dates and coconut. They are healthy. They are allowed during fasting .

For guests. Make a sweet box. Give them a mix of sweets. Homemade sweets are special. They show you care.

A Little Story

Raksha Bandhan is my favourite festival. I have many memories.

• I remember my mother making sweets. She would start two days before. She would make ghevar. It was a whole process. The kitchen would smell of ghee. And sugar. And cardamom.
• I would stand near her. She would give me small pieces. Hot ghevar. Straight from the pan. With rabri on top. It was the best thing I ever ate.
• Now I make sweets for my family. My daughter helps me. She rolls the ladoos. She puts the nuts on top. She is learning. She will remember these moments. Like I remember mine.
• Rakhi is about love. The sweets are part of that love. Homemade sweets are the best. They show effort. They show care.

One Last Thing

• Making sweets for Raksha Bandhan is not hard. You do not need to be a professional. You just need to try.
• Start with the easy ones. Five minute ladoo. Coconut ladoo. No-cook sweets. They are simple. They always work.
• Then try the special ones. Ghevar. Kaju Katli. They need more practice. But they are worth it.
• Your family will love them. They will appreciate the effort. They will taste the love.
• Raksha Bandhan is about togetherness. Making sweets together is part of that. Invite your siblings into the kitchen. Make sweets together. Make memories together.
• This Rakhi, make it special. With homemade sweets. Made with love.

FAQs

1. Can I make these sweets without ghee?

Yes. You can use butter instead of ghee. For some sweets, you can use oil. But the taste changes. Ghee gives the authentic taste. It gives the smell. It is better for sweets. If you want vegan, use coconut oil. But I have not tried it. Use ghee if you can.

2. How long do these sweets last?

It depends on the sweet. Besan ladoo lasts for ten days. Keep in an airtight box. Kaju katli lasts for a week. Ghevar lasts for two days. After that it becomes soft. It loses the crispness. So make ghevar fresh. Eat it the same day. The no-cook sweets last for a week. Keep in the fridge. They stay fresh longer.

3. Can I make ghevar without a deep pan?

You need a deep pan. The ghevar needs to be deep fried. The batter is poured from a height. It needs space. If you do not have a deep pan, use a small kadhai. It should be narrow and deep. That is the best. Do not use a shallow pan. It will not work.

4. What if my besan ladoo becomes too dry?

This happens sometimes. The ladoos do not hold together. They crumble. Do not worry. Add a little more ghee. Warm ghee. Mix it again. The mixture will become moist. Then roll into ladoos. Or add a little milk. One or two spoons. Mix it. It will bind properly.

5. Can I make these sweets sugar-free?

Yes. Use sugar substitutes. Stevia. Or jaggery. But the taste changes. Jaggery gives a different flavour. Some people like it. Use powdered jaggery. Use the same quantity as sugar. It works for ladoos and barfi. But for ghevar, use sugar. The syrup needs sugar for the right texture.