Teej holds great importance in Indian culture as it marks the union of Lord Shiva and Goddess Parvati. On this auspicious day, women pray for a happy married life and well-being of their family. Hariyali Teej falls on the third day of Shukla Paksha of Bhadrapada month and this year it will be celebrated on August 30, 2022. Wearing green saree with henna and green bangles in their hands, women gather to sing and celebrate this day.
Another attraction of this festival is food. From kachori to dal baati churma this festival flavours, from all parts of India but sweets and desserts are the highlight of the festival. They are the most special member on the plate for the day and some of the popular sweets of Teej include malpua, ghevar, gujiya, and kheer. There are so many sweets and desserts that cannot be listed in one article.
Here are four dessert recipes you can prepare at home to celebrate this festival:
1. Gur Choorma Ladoo
Ingredients:
- 2 cup whole wheat flour
- 1 pinch salt
- Water as required
- 5 tsp ghee
- 1/2 cup jaggery
- 1/4 cup crushed almonds
- Refined oil as required
- 1 dash nutmeg
- 1 cup green cardamom (powdered)
- Poppy seeds as required
Method:
- Take whole wheat flour in a large bowl and add three tsp ghee and mix it nicely.
- Then add salt and gradually add water to knead the dough and make balls.
- Heat oil in a pan and deep fry the balls.
- Transfer them to a plate and allow it to cool at room temperature.
- Grind these dough balls and make a coarse powder.
- Then take a large bowl and using a sieve and spoon, extract the choorma mixture and keep it aside.
- Heat two tsp of ghee in another pan and add in half cup jaggery, make sure there are no lumps.
- Then add this ghee blend to the choorma mixture along with cardamom powder, nutmeg and roasted almonds.
- Then make a smooth dough and roll small ladoos.
- And finally roll the choorma ladoos in some poppy seeds and enjoy.
2. Mango Ghevar
Ingredients:
For Ghevar
- 2 cups all-purpose flour
- 4 ice cubes
- 4 tsp ghee
- 1/2 cup lukewarm milk
- 1/2 cup water
For Sugar Syrup
- 1 cup water
- 1/2 cup sugar
- 1/2 tsp cardamom powder
For Mango Dressing
- 1 cup mango pulp
- 1/2 cup condensed milk
- Dry fruits for garnishing (as per your choice)
Method:
For Batter Preparation
- Take ghee in a bowl and add ice cubes.
- Mix ghee and ice cubes until the ice cubes melt and ghee turns into white colour.
- Add milk, all-purpose flour, sugar and mix thoroughly.
- Now add water and whisk to make a thick smooth batter.
- Take a heavy bottomed vessel as per the required ghevar size.
- Spread the vessel with ghee and boil it.
For Mango Topping Preparation
- Take mango pulp in a bowl and whisk it thoroughly.
- Heat one cup of milk in a vessel and let it simmer on a medium heat for five minutes.
- Now add sugar, mango pulp and mix well to let it cook for another five minutes.
- Stir the mixture until it attains a thick consistency and turn off the flame.
For Ghevar Preparation
- Take half glass of batter in boiling ghee and pour more batter till it forms a round shape.
- Let the batter turn crispy brown and remove it and ghevar is ready.
- Repeat the step to make more ghevar with leftover batter.
- For Sugar Syrup Preparation
- Boil sugar and cardamom powder in water.
- And pour the sugar syrup all over the ghevar.
For Ghevar Dressing
- Mix condensed milk and mango pulp to get a smooth paste and spread it over the ghevar in circles.
- Garnish with dry fruits and serve.
3. Raw Banana Kheer
Ingredients:
- 1 raw banana
- 500 ml full fat milk
- 4 tbsp sugar
- Few strands of saffron
- 2 tbsp finely chopped dry fruits
Method:
- Add milk in a heavy bottomed pan and cook it on low flame (stir occasionally) until the quantity becomes half.
- Then peel and grate the raw banana directly in the milk.
- Mix properly and let it cook until the banana becomes soft.
- Then add sugar and cook for ten more minutes
- Add saffron strands and mix nicely and garnish with chopped dry fruits.
Serve it warm or cold.
4. Almond Rose Rabri
Ingredients:
- 200 gm almonds (peeled)
- 1 litre milk
- 3 tsp sugar free
- 2 tsp pistachio (chopped)
- 1 tsp cardamom powder
- 50 gm khoya
- 2 tsp rose water
- 4 saffron strands
Method:
- Cook milk in a pan till reduced to half.
- Add crushed saffron strands to milk and let it cook for five minutes over low heat.
- Now add almonds, khoya and sugar to it and cook for three minutes.
- Add pistachio, cardamom powder, and cook for two more minutes
- Remove from heat, and add rose water to it.
- Mix well and let it cool slightly.
- Garnish with chopped dry fruits and enjoy!
Cook these recipes for your family and have a happy Teej.
