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Raksha Bandhan Special 2023: Today, on August 30, people are celebrating this auspicious day with their brothers and sisters. An amazing celebration, of which dessert is simply a small part, is essential to the festive season. Especially on Raksha Bandhan, it's really impossible not to think about the scrumptious desserts.

One of the most popular sweets on this specific festival is "Kaju Katli, a cashew-based sweet that melts in your mouth and satisfies you. We are sure that these good old-fashioned traditional desserts will satisfy the sweet tooth demands of the festive season, even if you are a die-hard fan of delectable cakes. You don't have to feel bad about your sweets this time, whether you are a health freak or love counting calories. Make these tasty and nutritious cashew and makhana ladoos at home and enjoy them with your siblings this Raksha Bandhan.

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Ingredients: 150 g of makhana, 150 g of cashewnuts, 50 g each of peanut, pistachio, and coconut, 20 g of black and white sesame seeds, 150 g of jaggery, 150 g of ghee, 1 g of saffron, and finally, elaichi powder to taste.

Steps To Make The Cashew And Makhana Ladoos

Take a pan, add some ghee to it, and then heat it for some time. then add the nuts slowly and toast them until they turn golden in color. After that, take them out and keep them away to cool down. Heat up a different pan, add makhana to it, and roast them until they become crispy.

In a frying pan on low heat, toast the coconut and sesame seeds until fragrant. Blend all of the toasted nuts and makhana together until powdery.

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Take a pan and add some ghee to it, then add some crushed cashews and makhana, toasted coconut, and sesame. Mix all of them.

Now for the syrup, all you need to do is boil the jaggery in a pan with an equal amount of water. Mix them properly until it becomes like a thick syrup. After that, mix the jaggery syrup, cashew, and makhana together. then add some elaichi powder and saffron threads to it.

Take out the powder and keep it aside to get it cool, then make the small ladoos, and at the end, for some finesse, garnish them with the saffron on them.