Dedicated to the union of Lord Shiva and Goddess Parvati, Haritalika Teej is characterized by beautifully dressed-up women in gorgeous jewelry and flattering makeup. All married women usually fast on this day to pray for the long life and well-being of their husbands.
But there is another thing that makes Teej as special as it is and that’s the traditional Teej delicacies. Starting with a pooja and followed by few other rituals, the day ends with a colossal feast. After all, post a day-long fast on the auspicious occasion of Haritalika Teej, every woman needs a mouth-watering plate of the best authentic Teej delicacies.
So whether you are looking for something crispy and spicy for the snacks or sugary and delicious for the dessert, here is a list of the top three authentic Teej recipes that you definitely cannot miss!
California Walnut Malpua curated by Chef Hemasri Subramanium
Ingredients (For Malpua Batter): 1 cup all-purpose flour/maida, 3 teaspoons unsweetened khoa/mawa, 1 teaspoon fennel seeds, Water
(For Sugar syrup): 1 cup water, 1 cup sugar, 2 teaspoons milk,1/4 teaspoon cardamom powder
(For Frying): Oil/ghee
(For Rabri): 1-liter milk,1/4 cup sugar,1/4 teaspoon cardamom powder,A pinch of saffron, California walnuts
Preparation (Malpua Batter)
- Mix all-purpose flour/maida and unsweetened khoa/mawa, then add fennel seeds and mix.
- Gradually add water and mix to a thick flowing batter.
- Ferment the batter for 12 hours.
- Boil water and add sugar and cardamom pods to it.
- Stir it until the sugar dissolves, then let it boil for another 5 mins on medium flame.
- Keep the sugar syrup aside
- Heat a thick-bottomed pot with the milk. Keep the flame on medium-low and continuously stir the milk
- Once the milk reduces to half, add the sugar, cardamom powder, and saffron strands, mix well.
- Soak walnuts for 2 hours, then chop them finely and add the walnuts to the rabri and mix well.
- The rabri is done.
- Heat oil in a wide pan.
- Gently pour the fermented batter. Flip them and fry till it turns crisp and golden color. Now add the fried malpua to the sugar syrup.
- Soak in sugar syrup for 2 minutes.
- Serve the malpua with rabri, chopped walnuts, and saffron.
Chhattisgarh Ki Dehrori curated by Chef Varun Inamdar
Ingredients (For the batter): 1 cup Rice, 1/2 cup curds, 2 tablespoons California Walnut powder
(For the syrup): 2 cups sugar,1 cup water,1 teaspoon Lemon juice,1/4 teaspoon Green cardamom powder, 1/4 cup ghee for shallow frying
- Soak the rice in water for 2 hours.
- Drain and grind into a coarse paste along with curds and walnut powder.
- Cover with a lid and place in a warm place to ferment overnight.
- In a deep-bottomed pan kept on medium flame, add water and sugar. Heat the mixture until you get thick syrup, flavor with lemon juice, and green cardamom powder. Turn off the flame and keep it aside till further use.
- Take a deep bottomed pan, keep it on medium flame, and heat ghee in it. Meanwhile, make small pancakes out of the rice-curd-walnut mixture. Gently dip these pancakes in the hot ghee and fry them until golden brown in color on both sides.
- Immediately transfer the fried pancakes into the sugar syrup and let it soak the syrup.
- Once done, garnish with chopped California walnuts.
Walnut Chocolate Burfi curated by Hemasri Subramanian
Ingredients : 3 cups California walnuts, 200g dark chocolate, 50g unsalted butter, 1/2 cup milk, 2 cups milk powder, 1 cup digestive biscuits (powdered), 1 cup condensed milk
Preparation: To a mixer jar, add the California walnuts, pulse a few times to just crush the walnuts into smaller pieces, and keep it aside. Chop the dark chocolate and keep it aside. To a pan, add butter, and then add the ground walnuts. To this mixture, add the chopped chocolate and mix well. Add milk and milk powder to the pan. Mix everything gradually. Now add the powdered biscuits and mix well. Finally, add the condensed milk and mix. Spread the barfi mixture in the pan and cool it completely. Cut the barfi into squares and serve.