Not every household buys its Rakhi sweets — plenty still make them at home, the way it's always been done, with whoever's around the kitchen that week pitching in. If that's you this year, you don't need anything unusual. Ghee, jaggery, atta, and a flour or two already in your pantry cover almost everything.
Here are three sweets you can put together the evening before, using staples from our own range — cultured ghee, jaggery, khapli atta, and ragi flour — plus a couple of notes on what to swap if you're missing an ingredient.
1. Besan Ladoo, Ghee-Roasted
What you'll need
- 2 cups besan (gram flour)
- ½ cup cultured ghee, plus a little extra if the mixture looks dry
- ¾ cup powdered jaggery or sugar
- 3–4 green cardamom pods, powdered
- 2 tbsp chopped cashews or almonds (optional)
Method
- Heat the ghee in a heavy kadai on low flame. Add the besan and roast slowly, stirring constantly, for about 20 minutes — this is the step that decides how the ladoo turns out, so don't rush it.
- Keep going until the besan turns a deep golden colour and starts smelling nutty, and the mixture loosens and starts releasing ghee at the edges.
- Take it off the heat and let it cool until just warm — hot besan will melt the jaggery unevenly and make it hard to shape.
- Stir in the powdered jaggery, cardamom, and chopped nuts. Mix well.
- While still warm, shape into ladoos with your palms. If the mixture feels too dry to hold together, work in a spoon more of warm ghee.
2. Ragi Laddoo
What you'll need
- 1½ cups ragi flour
- ½ cup cultured ghee
- ¾ cup jaggery, grated or powdered
- 2 tbsp desiccated coconut (optional)
- 2 tbsp chopped nuts of your choice
Method
- Dry-roast the ragi flour on low heat for 4–5 minutes until it smells toasted, stirring so it doesn't catch at the bottom.
- Add the ghee to the same pan and roast the flour a further 8–10 minutes, until it darkens slightly and turns fragrant.
- Turn off the heat, let it cool to warm, then mix in the jaggery, coconut, and nuts.
- Shape into small balls while the mixture still holds heat. If it crumbles instead of binding, add a teaspoon more of melted ghee at a time until it holds.
3. Khapli Atta Sheera
What you'll need
- 1 cup khapli atta
- ½ cup cultured ghee
- ¾ cup jaggery, dissolved in 2 cups warm water
- 2 tbsp chopped cashews and raisins
- A pinch of cardamom powder
Method
- Melt the ghee in a pan and add the khapli atta. Roast on low-medium heat, stirring continuously, for 10–12 minutes until it turns golden and fragrant.
- Dissolve the jaggery in warm water and strain out any impurities.
- Carefully pour the jaggery water into the roasted atta — it will splutter, so keep the flame low and stir immediately.
- Keep stirring until the mixture thickens and comes away from the sides of the pan, about 4–5 minutes.
- Stir in the cardamom, cashews, and raisins, and serve warm.
"None of these need a candy thermometer or a trip to a specialty store — just a heavy pan, a low flame, and a bit of patience while the ghee does the work."
Getting the Thali Ready
Alongside whichever sweet you make, the rest of the Rakhi thali usually comes together with what's already in most kitchens — a rakhi thread, roli and chawal for the tilak, a diya, and a plate to hold it all. If any of that's missing this year, our Bachpan ka Bandhan hamper ships with a rakhi and kumkum chawal included, alongside a few ready-made sweets and snacks, in case there's no time to make everything from scratch.
Make-Ahead Tips
Besan ladoo and ragi laddoo both keep well in an airtight container for 5–7 days at room temperature, so they're safe to make a day or two ahead. Khapli sheera is best made fresh and eaten warm, though leftovers reheat fine with a splash of milk or water stirred in.
A Few Questions We Get
Can I substitute sugar for jaggery in these recipes?
Yes, though the flavour and colour will change — jaggery gives a deeper, slightly caramel note that plain sugar won't.
My besan ladoo mixture won't hold together — what went wrong?
Usually either the besan wasn't roasted long enough (it needs to release ghee at the edges before you take it off heat) or the mixture cooled too much before shaping. Warm it slightly and add a spoon of melted ghee to bring it back.
Can I make these ahead and gift them alongside a hamper?
Absolutely — a lot of people pair a homemade batch with a ready hamper like Bachpan ka Bandhan, so the gift has both a store-bought and a homemade touch.
