Raksha Bandhan is a celebration of the special bond between siblings, and no matter how old you get, making something special for your brother or sister can be a simple way to show how much they mean to you.
Sometimes, we may not say it often enough, but a homemade sweet can express that love in a way words don’t always manage to.
This Raksha Bandhan, skip the store-bought mithai and try making something at home instead. These two Indian sweet recipes – Atta-Besan Kaju Katli and Suji-Atta Milk Peda – use whole wheat flour or atta and are sweetened with jaggery instead of refined sugar.
While they are still indulgent festive treats, using atta and jaggery can make them a more wholesome choice for those looking to make traditional sweets a little differently. Both recipes are simple enough to prepare at home and make a thoughtful addition to your Raksha Bandhan celebrations. Whether you’re celebrating with your sibling in the same home or sending a box of homemade mithai their way, these sweets are a delicious little reminder that some bonds only grow sweeter with time.
Atta–Besan “Kaju Katli” Style Diamonds Recipe
Ingredients:
• Almond powder – ½ cup
• Besan – ¼ cup
• 10 on 10 Foods Multigrain Atta – ¼ cup
• Milk powder – 2 tbsp
• Jaggery powder – ½ cup
• Milk – ¼ cup
• Ghee – 1½ tbsp
• Cardamom – ½ tsp
Method
1. Roast 10 on 10 Foods Multigrain Atta and besan with ghee.
2. Add almond powder and milk powder.
3. Add milk gradually and cook.
4. Add jaggery and cardamom.
5. Cook until the mixture comes together as a soft dough.
6. Roll between two sheets of butter paper.
7. Cut into diamonds.
8. Decorate with a very thin strip of pistachio.
Suji–Atta Milk Peda Recipe
Ingredients:
• Fine suji – ½ cup
• 10 on 10 Foods Multigrain Atta – ¼ cup
• Milk powder – ½ cup
• Milk – ¾ cup
• Jaggery powder – ⅓ cup
• Ghee – 2 tbsp
• Cardamom – ½ tsp
• Pistachios – for garnish
Method:
1. Roast suji and 10 on 10 Foods Multigrain Atta in ghee until aromatic.
2. Add milk and cook until thick.
3. Add milk powder and mix well.
4. Add jaggery and cardamom.
5. Cook until the mixture becomes dough-like.
6. Cool slightly.
7. Shape into small pedas and press a pistachio into the centre.
Variation: Add 1 tsp rose water at the end for a very elegant festive flavour.
