The Raksha Bandhan ceremony would simply seem incomplete without its melt in your mouth mithais. Think velvety motichoor ladoo, heavenly kaju barfis, luscious gajar ka halwa and more! But as delicious as these delicacies are, they do require that certain permutation and combination for that perfect output. Here, we have roped in chefs who dish out their expertise on enhancing the taste of the traditional sweets.
Prepared from little pearls of besan and flavoured with saffron strings and sticky sugar syrup, the moothichoor ladoo offers an unparalleled taste! This favourite traditional mithai specially appeals with its velvety texture that simply melts in the mouth.
Expert Tip by Chef Rayomund Pardiwalla, Executive Chef, Gokulam Grand Hotel and Spa
- Before beginning, sift the flour well to avoid lumps. This will also help in achieving the perfect besan pearls.
- While making the sugar syrup, ensure that it does not crystalize. Also, let it attain the two strings consistency for best results.
- To truly augment the flavour, fry the boondi in ghee. Make sure the ghee is piping hot when you do so.
- Once dipped in sugar syrup, cool and drain the excess syrup and then form it into small or medium ladoos.
- Lastly, store in an airtight container to retain the taste and texture as well as make it last for longer.
A diamond-shaped heaven, the kaju barfi is synonymous with Indian festivals and loved by all. It is whipped from the goodness of cashews which is blended and heated with sugar and saffron for that irresistible fusion of flavours.
Expert tip by Chef Thayanithy, Sous Chef at Signature Club Resort
- Firstly, ensure that all the ingredients are fresh. This will increase its shelf life and you can store it in the fridge for 4-5 days.
- Once the paste is made, sieve it and only use the smooth part.
- Never fry the cashew as it spoils the real taste. Always use it raw.
A favourite when it comes to Raksha Bandhan sweets, the besan ladoo is often placed in the pooja thali during the ceremony. This toothsome dessert is prepared from gram flour and generously flavoured with sugar. The addition of cardamom further enhances the taste and aroma of the dish.
Expert tips by Rajinder Sareen, Executive Sous Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway
- Make sure that you cook the besan with desi ghee really well as the desi ghee is a binding agent in this recipe.
- Add the sugar only when the besan has already cooled down after cooking.
- The cooking of the delicacy should happen on low flame only.
- The khoya which is being used should be smooth and not granular.
Gajar Ka Halwa
Such is the taste of this dessert that it can turn any carrot hating person into a fan of the root. Of course, it helps that this halwa is doused in the sweetness of sugar and topped with crunchy dry fruits. Prepared with great gusto for festivities and special occasions, this Indian dish is a reminder of good times.
Expert tips by Chef Thayanithy, Sous Chef at Signature Club Resort
- To make the dish tastier and soft, add sugar at the end of the preparation.
- If you like the halwa to be creamy, add condensed milk with normal milk. Only make sure that sugar is reduced as condensed milk contains a good amount of sugar.
- For more flavour, incorporate saffron and raisins.
If all the above recipes seem a bit too daunting for you, you can always prepare the good old sheera. Prepared out of the common kitchen ingredients such as sooji, ghee and sugar, this simple yet delicious is a treat to the taste buds.
Expert tip by Chef Rayomund Pardiwalla, Executive Chef, Gokulam Grand Hotel and Spa
- Fry the sooji in ghee well for good flavour.
- Ensure that the sooji is well roasted. This will make the dish more fragrant.
Pay heed to these simple tips and transform your traditional delicacy into an extraordinary sweet!
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