Raksha Bandhan Recipes

Recipe ideas for Raksha Bandhan

Raksha Bandhan is a festival celebrated widely across the nation. It is a day that celebrates the special bond between a brother and a sister. The relationship between a brother and sister is hardly one that can be described as conventional! Often full of laughter and fun it also is full of fights and arguments and moments where one would want to do the meanest possible things to the other! 

But at the end of the day, the bond is unbreakable and beautiful especially when they may be at loggerheads on usual days, but will always put a united front be it outsiders, or even when family members get involved between them. 

Such is the beautiful bond and celebrating this special bond is a must! Hosting Raksha Bandhan can never be short of an extensive affair and the fare served has to be one of a kind. Here are some special and unique recipes that you can try to ensure your Raksha Bandhan celebration is a hit!

Dhokla Sushi

What is Raksha Bandhan without some element of fun and surprise? This sushi recipe is exactly that! It is a vegetarian unique take on the Japanese delicacy. Though the flavour profile is entirely different from conventional sushi, it is visually very attractive and palatable to eat too. Try it this Raksha Bandhan! 

  • Total Time: 30 minutes
  • Serves: 16-18 pieces


  • 1 cup idli batter
  • 1/3 cup chopped yellow and red bell peppers
  • 1 tsp oil
  • 1 tablespoon curd
  • ½ tsp fruit salt

For Cheese Garlic Sauce

  • 3 tablespoon cheese spread
  • 3 tsp red garlic chutney/schezwan chutney

For Toppings

  • 2 tsp black sesame seeds
  • 3 tsp grated coconut 

For Wasabi Mayo

  • 3 tablespoon Mayonnaise 
  • ½ tsp wasabi


  • Add the fruit salt, salt and little oil to the idli batter and mix well. Pour a very thin layer on a greased plate and place in a steamer for 5-7 minutes or until the white dhokla is formed. Repeat the process to get a few more plates of the white dhokla. Loosen the edges and remove the dhokla as a whole. 
  • Now take a cling foil, and on it mix black sesame seeds and coconut. On this place the layer of white dhokla. In a bowl mix the cheese spread with red garlic chutney. Spread this mixture over the layer of dhokla. Now place a layer of the chopped bell peppers in a line at about 1/3 of the length of the dhokla. Now very gently using the cling foil roll the dhokla along the line of the bell peppers. 
  • Now place the rolled dhokla on a flat surface, using a sharp knife, cut the roll to get round pieces of dhokla sushi. 
  • Repeat the same for other dhokla rolls. 
  • Serve hot with mayo wasabi. 

Pizza Paratha

Most siblings would swear by pizza! And the fight for the best slices is always the best part of enjoying a pizza. But pizza on Raksha Bandhan would seem a bit off, so enjoy the comfort of relishing a pizza with your brother or sister with a desi touch! 

  • Total Time: 25 minutes
  • Serves: 4 people


For Paratha

  • Wheat flour: 1 ½ cup
  • Salt: 1 pinch
  • Oil: 1 tsp 
  • Water as needed

For Stuffing

  • Marinara sauce/Tomato Ketchup: ½ cup
  • 1 cup diced bell peppers (yellow and red)
  • 1/3 cup diced onions
  • ½ cup mozzarella cheese (grated)
  • 2 tsp Pizza seasoning
  • ½ red chilli flakes
  • 2 tsp oil


  • Make a tough dough by mixing the wheat flour with salt and oil and adding water little by little. Allow the dough to rest for 30 minutes and then divide the dough into 8 equal-sized dough balls. 
  • To make the stuffing, take a kadhai and add some oil to it, quickly sauté the onions and mixed bell peppers. Add salt and pizza seasoning and red chilli flakes and cook for not more than a couple of minutes. Remove from flame and cool. Transfer to a mixing bowl and add the marinara or tomato ketchup and mix well. 
  • Now take one dough ball and roll a roti out of it. Generously spread a layer of the pizza stuffing over it. Now sprinkle a layer of cheese over it. Cover the stuffing with another roti of the same size. Seal the edges using a fork or fingers so that the stuffing does not ooze out. 
  • Heat a tawa and roast the paratha on both sides using oil or ghee. 
  • Enjoy while hot. 

Delhi Style Matar Kulcha

Why stick to conventional dishes when you can try and have some unique and appetizing meals this Raksha Bandhan? This fun dish is perfect for when you and your sibling wish to enjoy some Delhi-style street food hygienically at home! 

  • Total Time: 40 minutes
  • Serves: 3 people


For Matar Curry

  • 2.5 cups soaked white peas
  • 1 tsp oil
  • ½ cumin seeds
  • 1 tsp chat masala 
  • ½ tsp dried amchoor (dried mango powder) 
  • ½ red chilli powder
  • ¼ tsp garam masala
  • 1 tsp- Jaljeera masala

For Toppings 

  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 1 green chilli chopped
  • ½ inch ginger finely julienned
  • ¼ lemon wedge
  • 2-3 tsp fresh coriander leaves chopped
  • 6 fresh kulchas


  • Boil the soaked white peas in a pressure cooker for 3-4 whistles or until fully soft and cooked. Drain the excess water from the peas. Mash a few cooked peas using a spatula for better consistency. 
  • Heat a kadhai and add some oil. Add cumin seeds until they turn golden brown. Remove from heat and add the dry masalas like chat masala, red chilli powder, roasted cumin powder, garam masala, amchoor powder and stir quickly. Now add the cooked white peas (or matar) to this and mix well. 
  • Put on low flame again and cook for 5 minutes. Finally, top with jaljeera and mix once again. Adjust the water consistency to ensure it is not too dry and not too runny. Adjust the seasoning as well.  
  • To serve, place 2 kulchas and on it pour a generous helping of the matar. Top this with chopped onions and tomatoes, green chillies, ginger juliennes and finally fresh coriander. 
  • This dish can be served even without the kulchas. 
  • Enjoy hot or cooled.   

Coconut Barfi

This is a traditional Indian sweet made especially for Raksha Bandhan. This barfi is called by various names across India, but the preparation is more or less similar. Made using coconut, sugar and cardamoms, it is simple yet delicious and perfect for the day. 

  • Total Time: 25 minutes
  • Serves: 15-16 pcs


  • 4 bowls full of freshly grated coconut (about 400gms)
  • 1.5 bowl of sugar
  • 1-1.5 tablespoon desi ghee
  • ½ cardamom powder (elaichi powder)
  • 2 tablespoons chopped mixed nuts (cashews, pistas, almonds etc.)
  • 2/3 bowl milk
  • 4 tsp cream (optional)


  • Take a large-sized kadhai and put it on medium heat. Melt the ghee into it and add the freshly grated coconut to it. Sautee the coconut in ghee for about a minute. Now add the sugar and milk and stir well.
  • Cook on low flame, by stirring continuously to ensure the bottom does not stick to the pan. Continue cooking until the mixture thickens, now add the cream and cook some more. 
  • Once the mixture begins to separate from the pan, quickly add the cardamom powder and mix it well. Remove from flame. 
  • Take a barfi mould or a greased plate and pour the contents into it. Spread it gently using a spatula to get an even layer. Now sprinkle the chopped mixed nuts across the sweet. Allow this sweet to cool, and once it hardens, use a knife to make evenly shaped pieces. 
  • You can serve this barfi fresh or even store it in an airtight container for 4-5 days. 

Kesar Peda

This traditional Indian sweet is loved by all! Very easy to make and tasty to eat this recipe cannot be missed this Raksha Bandhan. Make it beforehand so you save on cooking time and spend more time with your sibling. 

  • Total cooking Time: 45 minutes
  • Serves: 12 pedas (depending on size)


  • 300 gm or 2 cups of fresh mawa/khoya (It can be store-bought or homemade)
  • 4 tablespoons of sugar
  • 1 tsp saffron strands
  • 2 tablespoon milk
  • ¼ tsp cardamom powder (elaichi powder)
  • 1 tablespoon thinly sliced pista and almonds
  • ½ tsp ghee


  • First, we soak the saffron strands in warm milk for about 10 minutes. Now take a large kadhai (preferably non-stick) and crumble the fresh khoya and sugar in it and cook on low flame until the mixture is dissolved and liquefied. Keep stirring and the khoya begins to thicken again. 
  • Add the soaked saffron with the milk and keep stirring. Stirring is important else the mixture will stick to the bottom of the pan and impart a slightly bitter taste. Add the cardamom powder and mix well. 
  • Slowly the mixture will turn sticky and dough-like consistency. Remove from heat and allow the mixture to cool slightly. When the mixture has slightly cooled but is still warm enough to handle, knead it gently to ensure you get a smooth dough without lines or cracks.
  • Now divide the dough into small portions and gently roll each dough ball using greased hands to get a smooth flattened peda shape. Once all the pedas are ready gently press some sliced dry fruits to embed them. Serve them soft and fresh or store them for a couple of days. 

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