Traditional and Hot Indian Desserts to prepare for Teej

Hartalika Teej tends to fall in September and many Hindu women observe a fast for Lord Shiva and Parvati. A tale that features Parvati running away from her fate decided by the goddess’ father for she only had eyes for Lord Shiva. To honor Goddess Parvati’s penance Hindu women observe Teej so here are some traditional food items or sweet desserts you can prepare and serve.

1. Gujiya

Servings: 10 servings

Ingredients

For the dough:

• 60 gm atta
• 60 gm maida
• ¼ tsp salt
• 1 tbsp ghee

For the filling:

• 200 gm Mawa
• 70 gm powdered sugar
• 75 gm mixed nuts, chopped
• ½ tsp cardamom powder
• A pinch of saffron

Instructions

1. Mix the atta, maida, salt, and ghee in a bowl until it forms a dough. Knead to form a smooth and elastic dough, adding water as needed. Once done, cover and let the dough rest for 30 minutes.
2. Combine all the ingredients for the filling until you have a uniform mixture and set it aside.
3. On a floured surface, roll the dough into a log and divide it into 10 pieces.
4. Pick up one piece and roll it into a small but thick roti. Add a spoonful of filling, apply water to the edges, and fold in a semicircle, sealing the edges with a fork. Repeat with the rest of the pieces.
5. Heat oil in a kadai for a deep fry. Add the Gujiyas and fry until it is golden on both sides.
6. Place them on a paper towel to get rid of the excess oil.
7. Serve fresh or make ahead for later.

2. Malpua

(Makes 16 pieces)

Ingredients

For the dough

• 150 gm all-purpose flour
• ½ tsp cardamom powder
• 1 tsp fennel seeds
• 400 ml milk (use as needed)
• 4 tbsp ghee for frying
• 45 gm milk powder, optional

For sugar syrup

• 100 gm sugar
• 60 ml water, as needed
• 2 tsp lemon juice, optional

Instructions

1. Take a mixing bowl, pour some milk and then add milk powder. Mix the well, then add the flour, cardamom powder and fennel seeds. Mix to form a batter that is neither too watery nor too thick with a flowy consistency, adjusting milk as needed. Whisk a little if you want fluffy Malpuas. Set aside. If you have the time, we suggest resting it overnight.
2. To make sugar syrup: boil sugar in water in a small saucepan on medium heat until the sugar dissolves. You need it to become sticky and have a one-string consistency.
3. Add a little lemon juice to avoid crystallization. In another pot, boil 3 cups of water, turn off the heat, and add the sugar syrup.
4. To make the Malpua, heat ghee in a nonstick pan. Once hot, pour around two-three tablespoons of the batter into it. Thinner batter will spread out thicker ones won’t spread as much.
5. Fry on both sides till they are golden. Then remove them from the pan and add them directly to the syrup. Give it a quick stir to sink the malpua before doing the same with the rest.
6. Let each Malpua soak for 10 minutes, especially if they’re thick, and transfer to a plate after removing excess syrup from them.
7. Garnish the Malpuas with chopped nuts.

3. Khaja

(Serves 23)

Ingredients

For the dough:

• 130 gm all-purpose flour
• 1 tbsp butter, melted
• A small pinch of salt
• 60 ml water

For the syrup:

• 200 gm sugar, divided
• 100 ml water

Instructions

1. Take a mixing bowl, combine maida, butter, and salt. Add water to create a tight yet smooth dough. Knead for about 10 minutes to achieve a pliable consistency. Cover the dough with cling wrap or a damp but wet cloth and set aside for 1 hour.
2. While the dough rests, prepare the sugar syrup. Heat sugar with 1 cup of water over medium heat until it reaches a one-string consistency. Test by checking if a drop of syrup forms a string between your fingers.
3. After an hour, knead the dough again until smooth. Place it on a dusted surface and roll it out into a large, thin layer, dusting generously. Cut into a rectangle, trimming the four sides.
4. Start folding the dough from one end, dusting it over each fold. Repeat folding and dusting, ensuring there are no loose gaps. Once finished rolling, gently seal the edge and trim off the ends. Cut into 1-inch pieces.
5. Gently roll each piece, keeping the layers intact. Heat oil and lower the flame. Divide the rolled khajas into four batches for deep frying.
6. Cook on low heat until the khaja floats in the oil. Gently immerse the khajas to help form layers. Once floating, fry in medium flame on both sides until it’s crispy and golden.
7. Drain on paper towels, then add to the warm sugar syrup. Repeat the process for all batches.
8. Let each khaja soak in the syrup until the next batch is added. Finally, drain them over a wire rack to remove excess sugar syrup.