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Add a sweet touch to your Raksha Bandhan 2025 celebrations with these decadent dessert recipes.
These treats will add a festive touch to your celebrations.
Raksha Bandhan is more than a thread on the wrist – it’s a promise of love, protection, and countless shared memories. And what better way to honour that bond than with festive sweets that carry both tradition and innovation?
From the earthy comfort of Moong Dal Gulab Jamun to the royal nostalgia of Shahi Tukra, from floral-infused Barfi Rolls to healthy indulgences with Dry Fruit Ladoos, these creations by celebrated chefs bring you a medley of flavours perfect for the occasion.
Whether you’re cooking for your sibling or planning a dessert spread for the whole family, these Raksha Bandhan special recipes will fill your home with the aroma of celebration.
1. Moong Dal Gulab Jamun
By Executive Chef Arun Kumar, Signature Festive Desserts – Araiya Palampur
Ingredients (Makes 12–14 pieces)
- Yellow Moong Dal – 100 g
- Khoya (mawa) – ½ cup, crumbled
- All-purpose flour (maida) – 20 g
- Baking soda – a pinch
- Green cardamom powder – ½ tsp
- Ghee – for deep frying
For Sugar Syrup
- Sugar – 300 g
- Water – 150 ml
- Saffron strands – a few
- Rose water – 1 tsp
- Cardamom – 3, lightly crushed
Method
1. Prepare Dal Mixture – Soak moong dal 3–4 hrs, grind to a paste. Mix with khoya, maida, baking soda, and cardamom. Rest 15–20 mins.
2. Sugar Syrup – Boil sugar, water, saffron, and cardamom. Simmer till sticky. Add rose water.
3. Shape & Fry – Make smooth balls, fry on low–medium flame till golden. Soak in syrup 1–2 hrs.
2. Vanilla-Scented Shahi Tukra
Executive Chef Arun Kumar, Signature Festive Desserts – Araiya Palampur
Ingredients (Serves 4)
- White bread slices – 4 (edges removed)
- Ghee – 2–3 tbsp
- Full-fat milk – 500 ml
- Condensed milk – 2 tbsp
- Sugar – 2 tbsp
- Fresh cream – 100 ml
- Vanilla bean – 1 small (or ½ tsp extract)
- Saffron – a few strands
- Cardamom powder – ¼ tsp
- Chopped pistachios & rose petals – for garnish
Method
1. Fry bread triangles in ghee till golden.
2. For rabri, simmer milk with condensed milk, cream, sugar, saffron, cardamom, and vanilla till reduced by ⅓.
3. Place bread on a plate, pour warm rabri, and garnish.
3. Gulab Infused Barfi Roll
By Executive Chef Arun Kumar, Signature Festive Desserts – Araiya Palampur
Ingredients (Serves 6)
- Barfi – Milk 250 ml, Khoya 500 g
- Filling – Khoya 500 g, Sugar 3 tbsp, Rose water 1½ tsp, Edible rose petals, Cardamom ¼ tsp, Slivered nuts
Method
1. Reduce milk and khoya to form a barfi dough. Shape into rolls.
2. For filling, reduce milk, add sugar, cardamom, rose water, nuts, and petals.
3. Fill barfi rolls, chill, and garnish.
4. Raseeli Basundi
By Executive Chef Arun Kumar, Signature Festive Desserts – Araiya Palampur
Ingredients (6 portions)
- For Basundi – Milk 2 L
- Condensed milk – 150 ml
- Sugar – 3–4 tbsp
- Saffron – 20–25 strands
- Cardamom – ½ tsp
- Pistachios – 2 tbsp
- Almonds – 1.5 tbsp
- Rosewater – ¼ tsp
- For Chenna Discs – Cow’s milk 1 L
- Vinegar/lemon juice – 2 tbsp
- Sugar – ½ cup
- Cardamom – 2 pods
- Water – 3 cups
Method
1. Make chenna, knead, shape into discs, and cook in light syrup.
2. Reduce milk with saffron to half, add condensed milk, sugar, cardamom, and nuts.
3. Chill discs in basundi, garnish with saffron and silver leaf.
5. Dry Fruit Ladoo (Sugar-Free)
by Chef Deepak Gore – Tata Sampann
Ingredients
- Almonds – ½ cup
- Cashews – ½ cup
- Pistachios – 1 cup
- Walnuts – ½ cup
- Cardamom – 1 tsp
- Dates – 25
- Dried rose petals
- Ghee – 10 g
Method
1. Roast nuts, grind coarsely. Warm and grind dates.
2. Mix both into a sticky dough.
3. Shape ladoos, roll in powdered pistachios, and garnish with petals.
6. Dry Fruit Barfi
by Chef Deepak Gore – Tata Sampann
Ingredients
- Almonds – ½ cup
- Cashews – ½ cup
- Pistachios – ¼ cup
- Raisins – ¼ cup
- Dates – 1 cup
- Ghee – 2 tbsp
- Cardamom – ½ tsp
- A pinch of nutmeg pinch
- Sesame seeds
Method
1. Roast nuts in ghee, cook dates till soft, add raisins and spices.
2. Mix well, spread in a tray, top with sesame seeds, cool, and cut into pieces.
7. Pecan-Stuffed Dates
by Chef Neha Deepak Shah for American Pecans
Ingredients
- Dates – 12
- American Pecans – 12
- Paneer/chenna – 100 g
- Stevia/honey
- Cardamom – ¼ tsp
- Rose petals
- Silver leaf
Method
Roast pecans. Mix paneer with sweetener and cardamom. Stuff dates with filling, press pecan on top, garnish with petals and silver leaf.
8. No-Bake Chocolate Pecan Cheesecake
By Shivesh Bhatia for American Pecans
Ingredients
Base – Chocolate biscuits 20, Pecans ¼ cup, Butter ¼ cup
Filling – Cream cheese ¾ cup, Dark chocolate ¾ cup, Icing sugar 3 tbsp, Whipped cream 1 cup
Garnish – Pecans 30–35, Melted chocolate ¼ cup
Method
Make biscuit-pecan-butter base, chill. Beat cream cheese, chocolate, sugar, and cream. Pour on base, chill 4–5 hrs. Top with pecans and melted chocolate.
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- Location :
Delhi, India, India
