With Raksha Bandhan just around the corner, the festive vibe in the country is at an all-time high. This year, Raksha Bandhan is on August 11, 2022. It is one festival where most people expect guests at home. Relatives and siblings are around to celebrate and have fun. With many people travelling around to visit their siblings, it is only natural to expect guests in our house. And what do you think is the best way to treat your siblings and guests on this special day? With some drool-worthy sweet treats, of course. The festival is all about celebrating the special bond between brothers and sisters, and it is celebrated with a lot of zeal, and loads of meetha.
And if you are tired of eating the traditional mithai including laddoos and barfis every year, and looking to cook something unique for your siblings, look no further. Chef Ranveer Brar, with Hershey’s India, brings you three easy-to-make recipes that you make with a lot of love, sweetness, nuts and chocolate. So, go get that apron and impress your family with some decadent desserts.
1. Choco-Nut Kalakand
Ingredients:
- 1 cup condensed milk
- 1 cup paneer, crumbled
- ¼ tsp cardamom powder
- ¼ cup mixed nuts, chopped (pistachios or almonds)
- ¼ cup chocolate-flavoured syrup
Equipment:
- A heavy bottom pan
- A baking tray
- Rubber spatula
Method:
- Heat a heavy bottom pan on medium flame.
- Add condensed milk and cook till it is warm.
- Now add in crumbled paneer, cardamom powder, chocolate-flavoured syrup and mix well.
- Stir constantly to prevent burning.
- After a few minutes, it will turn to thick mass and will begin to leave the sides of the pan. This is the time to turn the flame off.
- Take a greased tray and transfer the kalakand mixture to the greased tray, spread it to ¾ inch thickness.
- Smooth the top evenly with the help of rubber spatula and top up with chopped nuts, pat lightly.
- Refrigerate the kalakand for 2-3 hours. After chilling cut into desired shapes and serve.
2. Choco-Elaichi Peda
Ingredients:
- 150 ml chocolate-flavoured syrup
- 300 gm marie biscuit
- 150 ml condensed milk
- 1 tsp cardamom powder
- 50 gm desiccated coconut
- 10 gm sliced pistachios
- Clarified butter, for moulding
Equipment:
- Food Processor
- 1 silicon spatula
- 1 mixing bowl
Method:
- In a food processor, add Marie biscuits and crush finely.
- Take the crushed biscuit in a mixing bowl and add chocolate-flavoured syrup, condensed milk and cardamom powder.
- Mix the ingredients thoroughly to form a dough.
- Apply butter or ghee on your palms and divide the mixture into equal portions.
- Form smooth round balls and flatten them to resemble pedas.
- Tuck in the desiccated coconut & pistachios in the centre of the peda.
- Refrigerate and use.
3. Choco-Sev Barfi
Ingredients:
- 120 gms feeka mava
- 40 ml chocolate-flavoured syrup
- 20 ml water
- 80 + 40 gms feeka sev
- Vanilla essence
- Dry fruits slivers for garnishing (almonds and pistachios)
Equipment:
- Saucepan
- 1 mixing bowl
- 1 cake pan
Method:
- In a pan, add feeka mava, chocolate-flavoured syrup with water and heat.
- Add 80 gm of sev, vanilla essence and mix well to form a thick mixture.
- Turn the heat off and remove it in a bowl, add the leftover sev, set in a square 6-inch ring mould.
- Garnish with dry fruits slivers.
