Raksha Bandhan is almost here! Raksha Bandhan is a traditional Hindu festival symbolic of the love and the lifetime bond of sisters and brothers. It is also known as threads of love. This festival is celebrated every year in the Hindu month of Shravan on full moon day. Sisters perform puja and tie a Rakhi (sacred thread) on her brother’s wrist. This symbolizes the sister’s love and prayers for her brother’s well-being, and the brother’s lifelong vow to protect her.
Everyone prepares delicious food items to celebrate this memorable day at home. In Hindu culture, festivals are incomplete without having some mouthwatering dishes. The sweets are best to spread the joy and happiness during festivals! I will be sharing two of my favorite instant desserts that you can make to enjoy this special day! The first one is Sweet Coconut Ladoos (sphere- shaped sweets) and second one is Kaju Katli (cashew fudge).
Sweet coconut ladoos (sphere-shaped sweets)
Instant coconut ladoo is a quick and elegant dessert recipe which is prepared with just three ingredients: fresh grated coconut or desiccated coconut powder, condensed milk, and cardamom powder. These ladoos just melt in your mouth and everyone loves them! This mouthwatering dish is perfect to make for festivals and also if you need a last minute dessert option.
[Per serving Calories 100, Fat 5g, Carbs 9g, Fiber 1g, Protein 2g]
1.5 cup fresh grated coconut or desiccated coconut
1 tsp ghee
1 tsp cardamom powder
¾ cup condensed milk
¼ cup fresh or desiccated coconut for rolling
Heat 1 tsp ghee in pan on low flame. Add freshly grated coconut.** Sauté the coconut for 4-5 minutes until some of the moisture evaporates. Stir thoroughly. Add condensed milk and the cardamom powder. Stir thoroughly until the mixture begins to thicken. You have keep stirring frequently to prevent it from sticking. Turn off the flame and pour the mixture in another pan. Once the mixture is cooled completely, divide the mixture in 15 portions and make small to medium balls. Roll the coconut ladoo in desiccated or fresh coconut evenly. Place the coconut ladoos in air tight container and refrigerate them. Serve them after 1 hour and you can keep them in the fridge for a week.
**If you are using desiccated coconut then you don’t need to sauté in ghee, you can directly heat the mixture mixing it with condensed milk.
Kaju Katli (Cashew Fudge)
Kaju Katli, or cashew fudge, is one of many famous Indian sweets. Most of the festivals in India are not complete without sweets. Kaju Katli is one of those sweets that is loved by everyone and found in every house hold during holidays. Kaju Katli is vegetarian, vegan and gluten free. I am sure your guest will adore you for these delicious sweets. This recipe can be easily made under 20 minutes with simple three ingredients.
[Per piece Calories 100, Fat 10g, Carbs 20g, Fiber 1g, Protein 5g]
2 cups of unsalted cashews
¾ cups of white sugar
½ cup of water + 1 tbsp of water
2 tbsp of ghee for kneading
Edible silver leaves for garnishing (optional)
Grind all the cashews to a fine powder. Make sure to avoid over grinding, as it will turn oily and clumpy. Set it aside. Heat a pan over medium heat. Add water and sugar. Boil the mixture until sugar is completely dissolved. Once the sugar is completely dissolved, let the mixture boil for 2-3 minutes. Add the cashew powder to the syrup. On low heat, keep mixing the cashew powder thoroughly in the syrup thoroughly while breaking all the clumps. Keep stirring until the dough is thick and comes together. It should be soft and should not stick on the sides of the pan. This whole process takes around 10 minutes.
Transfer the dough onto the counter or to a flat plate/pan. Apply ghee in your hands and knead the dough while its warm for 2-3 minute. This whole process has to be done quickly before the dough becomes cool, as it gets tougher. Add 1 tbsp of water if dough is getting harder or looking dry. Quickly transfer the warm kneaded dough between parchment paper and roll it with your rolling pin. Apply edible silver leaves all over the rolled dough (dough) and cut into diamond shapes using sharp knife or a pizza cutter. You can store kaju katli in air tight container in the refrigerator for up to 15 days.