Rakshabandhan Special- Ditch Those Boring Sweet And Show Your Love For Brother With These 3 Delicious Recipes

Raksha Bandhan is a festival of love, bond between brother and sister. It is celebrated all over India. And this special day could not be complete without traditional Indian sweets.

# Almond Chocolate Truffles

Ingredients

Truffle Ingredients

1 cup almonds
⅓ cup desiccated coconut
10 – 14 medjool dates, pitted see note
⅓ cup almond butter

Coating Ingredients

⅓ cup dark chocolate waffers
½ teaspoon coconut oil
crushed pistachio as needed
crushed almonds as needed
desiccated coconut as needed
dry strawberry, powdered as needed

Method

- If the dates are not soft, soak them in hot water for 15 minutes. Drain the water, pat them dry and use it. Remove the pits and add them.

- This step is optional, but if you prefer you can slightly toast the almonds and desiccated coconut. Let them cool before grinding.

- Add the almonds, coconut and dates in the food processor. Pulse it few times till the almonds break down.

- Add the nut butter and blend again till the whole mixture comes together. If the mixture is crumbly, add little more almond butter or dates or one tablespoon of water.

- If you can form a ball, the mixture is ready. Roll the mixture in to small balls. You should get about 15-18 balls. If the mixture is too wet, place it in the refrigerator to firm it up.

For the coating

- Grind the almonds, pistachio and dry strawberry separately and transfer it to different plates.

- In a microwave safe bowl add the chocolate wafers and coconut oil and microwave for 45 seconds to a minute till the chocolate melts.

- Using a fork, coat the balls in the melted chocolate and let the excess dip off before placing them on parchment paper or greased baking sheet. While the chocolate is still wet, you can top them with crushed nuts or coconut or dry strawberry.

- If you are not a fan of chocolate, coat the balls directly with crushed nuts, desiccated coconut or powdered dry strawberry.

- Stays fresh for 10 days in the refrigerator or one month in the freezer.

# Rasgulla Ice Cream

Ingredients

Plain Vanilla Ice cream- 4 cups
Rasgulla- about 7 pieces add more if you like more rasgulla chunks in the ice cream
6 Strawberry cut to small pieces
2 tbsp Slivered Almonds plus extra for garnish

Method

- Take out the vanilla ice cream from the freezer, leave it on the kitchen counter for 10 minutes. we are looking for slightly soft texture, but not runny.

- Meanwhile, take the Rasgulla out. You can go with either canned rasgulla, home made or store bought. I used canned rasgulla.

- Take each rasgulla and gently squeeze out the syrup. Dont make it too dry, little moisture in the rasgulla is ok.

- Squeeze out the syrup from the rest of the rasgulla and place them in a bowl.

- Crumble the rasgulla, few little chunks here and there is ok.

- Clean the strawberry, pat them dry.

- Cut the strawberry into small pieces.

- By now, the ice cream must have softened.

- In a bowl add the softened ice cream, crumbled rasgulla and mix it.

- Add the chopped strawberry and slivered almonds to the ice cream and rasgulla mixture.

- Gently mix until well combined. Transfer it to a container with a lid.

- Freeze for at least three to four hours or until you are ready to serve.

- If freezing overnight, remove the rasgulla ice cream from the freezer at least 15 minutes in advance. It helps with easy scooping.

- Garnish with slivered almonds before serving.

# Crackly Top Brownie

Ingredients

All Purpose flour- ½ cup 60 gms
Unsweetened coco powder- ⅓rd cup 30 gms
White Sugar - 1 cup 200 gms
Eggs- 2
Butter- ½ cup, melted and cooled (115 gms) ( you can also use ¼ cup butter and ¼ cup oil)
Vanilla Extract- 1 tsp
Baking powder- ¼th tsp
Salt- ¼th tsp
Handful of chopped walnuts optional

Method

- Preheat oven to 350 F ( 175 degrees C). Grease a 8 inch square pan with butter or cooking spray and dust the pan with flour or coco powder. You can also line the pan with parchment paper for easy removal of the brownies.

- In a large sauce pan or in a microwave melt the butter. Do not boil it. Remove from heat. let cool a bit and add the sugar. Mix well.

- Add in the eggs and vanilla extract and mix until well blended.

- Add flour, coco powder, salt, baking powder and walnuts (if using). Using a whisk or a spatula mix until well combined.

- Pour the batter in the prepared cake pan. Bake for 25 minutes until a tooth pick inserted in the center comes out clean.

- Remove from the oven and cool for at least 15 minutes before cutting.

- Store the brownies in a air tight container for up to a week.