Raksha Bandhan Recipes 2022: Try Badam Almond Cherry Kulfi Milk Froth Recipes at Home! | New

New Delhi: The auspicious occasion of Raksha Bandhan also known as Rakhi is fast approaching and preparations in Desi homes are already in full swing. Of Mithais to colorful rakhis – the markets are full of vibrant items. This time we decided to share with you some special delicious and easy to make at home recipes for Raksha Bandhan. This year, Rakhi will be celebrated over two days on August 11 and 12 respectively, according to the Hindu calendar.

Try making these innovative, healthy and tempting recipes curated by chef Manish Mehrotra, perfect for the festivities:


For the badam milk froth

Almond flakes 45 g
Almond milk 150ml
White chocolate 425g
Pastry cream 400 ml
Egg yolk 5 no
Fine sugar 50 g
½ g saffron
Green cardamom powder ½ tsp
For the biscotti
Unsalted butter 75g
Caster sugar 100 g
Egg 1no
Refined flour 150 g
Baking soda 1g
Powdered yeast 3 g
Almond with skin 50 g
Almond powder 25 g
Lemon zest 1 no


For the badam milk froth

• Toast the slivered almonds in a preheated oven at 180 degrees Celsius for 4 minutes or until golden.
• Heat the almond milk. add the white chocolate and make the ganache. add saffron threads and green
cardamom powder, mix well.
• Whisk the yolks and sugar until creamy.
• Beat the pastry cream until it forms a ribbon.
• Add the ganache to the beaten yolk then add the whipped cream.
• Pour the mousse into a cup and refrigerate until set.
• Garnish the mousse with slivers of almonds and almond biscotti.

For the biscotti

• Coarsely chop the almonds with the skin.
• Lightly beat butter and sugar in a mixing bowl. add the egg to the bowl and cream again.
• Add refined flour, baking soda, baking powder, lemon zest and ground almonds to the mixture and mix well
• Incorporate the coarsely chopped almonds.
• Shape the mixture like French bread and bake at 180 celsius for 20 minutes.
• Cool bread, cut into thin slices and bake at 150°C for 8-10 minutes or until crispy

Servings: 4
Preparation time: 15 minutes
Cooking time: 40 mins
Level of difficulty: Intermediate


Fresh cherries, pitted 2 cups
½ cup water
Almond milk 4 cups
½ cup condensed milk
½ cup heavy cream
Sugar 1/2 cup
½ cup almond flour
Toasted almond flakes 1 tbsp


• Place cherries, water and ¼ cup sugar in a saucepan over low heat. cook, stirring, 5-6 minutes until
the cherries soften and the mixture thickens. let cool and set aside.
• In a saucepan, pour the almond milk and put on low heat. keep stirring; don’t leave the almond
milk burn. the milk will begin to thicken.
• Once it reaches half the volume, add the ground almonds, condensed milk and sugar and mix
them well. cool slightly and stir in heavy cream. strain the mixture.
• Add the cooked cherry compote and mix well. let the kulfi mixture cool, pour it into the kulfi
molds or small bowls and freeze them.
• Unmold the kulfi and serve garnished with toasted almond slivers.

Quantity of ingredients

1 cup almond flakes
Monegasque biscuit 150 g
Cinnamon powder 2 g
Fine sugar 200 g
Fresh cream 200ml
Unsalted butter 60g


• Roast the almond flakes in a preheated oven at 180 degrees Celsius for 4 minutes or until golden brown
in colour.
• For the toffee sauce, caramelize the sugar, add 40 g of butter followed by the cream and well
mix it up
• For the Monaco crumble, crush the biscuits and mix in 20 g of butter. Spread this mixture in
6 inch mold and bake at 160 degrees Celsius for 10 min.
• In a bowl mix the roasted slivered almonds and the toffee sauce and pour this mixture over the biscuit
crumble into pan.
• Bake the mixture in a mold in a preheated oven at 180 degrees Celsius for 15 minutes.
• Serve once cooked and unmold the pie. serve with vanilla bean ice cream.

Happy Raksha Bandhan everyone!

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