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Rediff News  All News  » Getahead » Rakhi recipes: How to prepare Gujjias, Sandesh and more

Rakhi recipes: How to prepare Gujjias, Sandesh and more

Last updated on: August 19, 2013 15:12 IST

Image: Gujjias
Photographs: Kirti Poddar/Creative Commons Kanchan Maslekar

Here are a few traditional preparations to help you sweeten Raksha Bandhan celebrations on August 21.



  • 250 gm flour
  • 200 gm khoya (or freshly grated coconut)
  • 1 cup sugar
  • Dry fruit like raisins, almonds, cashews, pine nuts
  • 1 tsp of pure ghee
  • Oil for frying


  • Add water to the flour and knead a tough dough; add a tsp of hot oil and knead again. Cover with a damp cloth and keep aside.
  • In a pan, heat the ghee and lightly fry the khoya. Add sugar and dry fruits. Keep aside for the mixture to cool.
  • Use the dough to make small rotis. Fill each with khoya mixture and fold the roti so that it looks like a boat. Press the sides to ensure that they are sealed and the khoya mixture is securely wrapped inside. You can also make small folds along the sides, or use a pizza cutter to cut the sides of the gujjias.
  • Cover the gujjias with a damp cloth till you finish making all. They are now ready for frying.
  • Heat the oil and fry the gujias until they become golden brown on a low flame.
  • Drain them on a paper towel before you store/serve them.

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Tags: Sandesh

Narali Bhat (Sweet rice with coconut)

Image: Narali Bhat (Sweet rice with coconut)
Photographs: Jeffry B/Creative Commons


  • 1 cup basmati rice
  • 1 cup freshly grated coconut
  • 1 cup jaggery
  • 1/4 cup coconut milk (optional)
  • 6 tsp pure ghee
  • Saffron strands soaked in warm milk
  • 3-4 whole green cardamom pods
  • 5 cloves
  • A stick of cinnamon
  • 1/2 cup of dry fruit like almonds, cashew nuts, raisins
  • A pinch of cardamom powder


  • Wash and drain rice for 30 minutes, then add three tsp of ghee while cooking. Keep aside. (Ensure the grains are separate when the rice is cooked; this can be done by cooking the rice in a pan instead of a pressure cooker.)
  • In another pan, heat three tsp of ghee, add cloves, green cardamom and cinnamon and grated coconut and jaggery. Mix and cook till the jaggery melts. Add the cooked rice and stir gently.
  • Add coconut milk, saffron and cardamom powder. Cover and steam for two minutes. Narali Bhat is ready to serve.
  • This rice tastes good even when served cold.

Almond Pista Sandesh

Image: Almond Pista Sandesh
Photographs: Kirti Poddar/Creative Commons


  • 250 gm paneer
  • 150 gm sugar
  • 1/2 tsp green cardamom powder
  • 10-12 pistachios and almonds, thinly sliced and crushed
  • 1 tbsp rose water (You can also add cocoa powder to the mixture to give it a chocolaty twist)


  • Combine the sugar and paneer and mix well in a pan. Place the mixture over low heat and mash using the back of a ladle or masher.
  • When the mixture comes together, add the rose water and mix. Remove from the flame.
  • Divide into small portions and roll into small balls or any desired shapes. Roll the balls in cardamom powder and pistachios and almonds slices.
  • Sprinkle lightly with rose water, if necessary to ensure that the dry fruits stick to the balls.
  • Almond Pista Sandesh is ready to be served.

Naral Barfi ( Coconut Barfi)

Image: Naral Barfi ( Coconut Barfi)
Photographs: Kirti Poddar/Creative Commons


  • 2 cups grated coconut
  • 1 1/2 cup of milk
  • 1 1/4 cup sugar
  • 2 tsp ghee or unsalted butter
  • Thinly sliced almonds
  • Cardamom powder (You can use seasonal fruits, pulps like mango, pineapple, strawberry to create variations in the barfi)


  • Melt the butter in a nonstick pan and add the grated coconut.
  • Add sugar and milk and cook till the mixture leaves the sides and comes together.
  • Stir continuously to make sure the mixture does not stick to the pan. Add the cardamom powder.
  • Grease a tray with some ghee and pour the mixture into it. Leave it for some time to set and cool down.
  • Cut into square/diamond pieces and garnish with sliced almonds.