The essence of any Indian festival lies in the rituals and customs with which it is celebrated as well as the special feasts that are prepared on this day. Teej is one such vibrant festival in Hindu culture which spans across three different days and the festival is celebrated to welcome monsoon season. Several desserts like malpua, ghevar and gujiya are prepared in the Hindu households to mark the festival. This year, Teej festivities begin with Hariyali Teej that falls on 31st July.
Since Hariyali refers to greenery, the idea behind this Teej is to celebrate the sowing of crops by the farmers. Filled with songs, dance and prayers, the day is joyous one that witnesses indulgent sweet meats and other savoury bites too. Chef Palash Ghosh, Executive Chef of the Taj Hotels and Convention Centre, Agra, shares some delightful recipes that are should be on your festive menu this year.
Malpua
For the unversed, malpua is a kind of pancake that is dipped in sugar syrup and cooked as a rich Indian sweet. Here’s a recipe for the same.
Ingredients:
• 250 gm refined flour
• 5 gm green cardamom
• 350 ml milk
• 50 ml ghee
• 200 gm sugar
• 150 ml oil
• 10 gm fennel seeds
• 50 gm khoya
• 100 gm curd
Gujiyas for Teej
1. Mix the flour and make dough, add ghee in the dough. Keep it for 30 min to rest
2. Prepare filling with semolina dry fruits and ghee and sugar
3. Stuff it nicely and make the Gujiya shape
4. Heat the pan and add oil for deep fry.
5. Fry the gujiyas until golden brown.
6. Serve it at room temperature.
