Well, August has arrived and with that, the excitement for the forthcoming festivals has also been started. Top in the list, the Teej Festival is coming two days later and preparations for the same are being initiated by all the Indian married females. One of the most important aspects of this festival is the making of delectable sweet dishes, which are required to be made for the pooja.

So, let’s enjoy this festival by some of the most tempting Teej recipes in order to bring a smile on the faces of your dear ones and create awesome memories with them. Here’s the list of teej recipes, which are well-known in our culture and prepared with zeal and pleasure by our mum during the festive period.

Five Indian Teej Festival Recipes

Ghevar:

The delightful round cake is loved by every other person as the taste of plain ghee and flour makes an awesome flavor when gulped down the mouth.

Ingredients

Send Teej Recipes
Plain Flour : 3 cups
Solidified ghee : 1 cup
Water : ½ cup
Milk : ½ cup
Ice cubes : 3-4 pcs
Yellow food color : ¼ tsp
Ghee : 1 cup (for deep frying)
Kewra essence : 5-6 drops

Syrup:

Sugar: 1 ½ cups
Water: 1 cup

Garnishing:

• Cardamom Powder: 1 tsp
• Almonds- chopped (2-3 pieces)
• Pistachios- 2-3
• Milk with saffron

How to prepare?

1. Start preparing the sugar syrup by adding sugar to the boiling water. Make sure to maintain the consistency of one thread.
2. Melt the solidified ghee and add milk, flour and 1 cup of water. Mix well and make a smooth batter without any lumps remain inside.
3. You can add kewra essence dissolved in water to the batter. Make sure the mixture turns out to be very thin.
4. In a big aluminum container, pour ghee to the half of it and start heating.
5. When the ghee starts boiling, add 50ml glass of prepared batter to it slowly in the center of the container.
6. Wait until the form settles down. Loosen ghevar by inserting an iron skewer in the hole.
7. Drain all the excessive oil by placing the dish on the wire mesh.
8. In a flat-bottomed container that can easily fit in the ghevar, pour hot sugar syrup.
9. Keep it aside for sometime and then cover with silver foil.
   Garnish with pistachios, almonds, cardamom powder, and saffron milk.

Vermicelli (Sewaiyan):

A milky and juicy sweet dish is so easy to make and requires less than an hour. Here’s is its recipe.

Ingredients:

• Ghee : 1 cup
• Vermicelli : 100 gms
• Milk : 4 cups
• Sugar : 4 tbsp
• Raisins : for garnishing
• Almonds : chopped
• Whipping cream : 470 ml

How to prepare:

1. Take a round vessel, pour ghee into it and start heating.
2. Add vermicelli and stir it on a low-medium flame until the color changes to brown.
3. Pour milk and keep mixing the over the medium flame. When starts boiling, add raisins and almonds.
4. Cook for another 10-15 minutes.
5. Keep removing the whipped cream from top and stir again.
6. Remove the container from the flame and cool it for a while or you may enjoy it hot as well.

Dal Baati:

Though famous throughout India, the said cuisine is particularly, extremely popular in Rajasthan. Served with Churma, Dal Baati is one of the regular dishes during the festive season.

Ingredients:

• Urad dal soaked in water with sodium bicarbonate : ¾ cups
• Soaked rajma beans : 2 cups
• Ginger-garlic paste : 1 tbsp
• Chopped onions : 3-4
• Chopped tomatoes : 2-3
• Garam masala powder : 2 ½ tsp
• Red chilli powder : 2 tsp
• Chopped green chillies : 2-3
• Coriander leaves : 10-12
• Ghee : 4 tbsp
• Cream : 2 ½ tbsp
• Oil : ½ cup
• Salt : according to taste
• Wheat flour : 5 cups
• Curd : 2 ½ tbsp

How to prepare:

1. In a pressure cooker, boil rajma and urad pulse. After 3-4 whistles, turn off the gas burner.
2. Take a round vessel and heat 2-3 tbsp oil. Add onions and cook them for 2 minutes. When they turn brown, add ginger-garlic paste. Fry the mixture.
3. Put the rajma beans in the fried stuff with salt as per your taste. Stir it properly.
4. In a washbowl, prepare the dough with flour, ghee, curd, salt, and water as per the need.
5. Make small balls (baati) from the dough.
   When done with the whole dough, roast these balls until they get puffed. Make sure they are spongy inside and golden outside.
6. Your dal and baati are ready to be served. Garnish coriander leaves on the top layer for a more delectable taste.

RELATED: Recipe for Dal-Baati-Churma

Malpua:

The lip-smacking taste of this dessert can surely melt anyone’s heart in a fraction of seconds. One of the delightful sweet courses seems to be tough to make, but, it’s too easy that you can give it a shot with available ingredients at home.

Ingredients:

• Milk : 1 litre
• Suji : 1 cup
• Maida : 2 ½ cup
• Ghee : for roasting
• Water : 1 cup
• Grated Jaggery : 2 cups
• Curd : 1 tbsp
• Lime : 1
• Salt and soda : a pinch

How to prepare?

1. In a round container, boil the milk on a low flame and keep doing that until it reaches half the container.
2. Take another pan. Mix maida and suji along with milk, curd, jaggery, and a pinch of salt.
3. Stir it for 5-7 minutes in order to make it tight.
4. In a pan, heat 2 tbsp ghee.
5. Put the mixture in the pan and cover it. Keep the pan in a warm place for 6-7 hours.
6. When you check it after keeping aside for the stated hours, it will get fluffy. If it becomes thicker, add a little water and stir.
7. A pinch of soda is to be added. Blend properly.
8. Take a round vessel and heat ghee. When it gets smoky, take 1 tbsp of the batter and put on it.
9. Fry from both sides so it can turn brown.
10. Put all the malpuas on the wire mesh so that the excess ghee will be soaked.

READ MORE: Try This Malpua With Rabri 

Kheer Puri:

A deadly-combo in the Indian cuisine is Kheer Puri and I bet nothing could beat this. Basically, Puris are incomplete without Kheer and when you try this, you will get to know why?

Ingredients for Kheer:

• Milk : 1 liter
• Rice : 100 gms
• Sugar : 100 gms
• Almonds : 6-7
• Kesar : 1 ½ tsp
• Elaichi : 2-3
• Water : 2 tbsp

Ingredients for Puri:

• Whole wheat flour : 2 cups
• Vegetable oil : for frying
• Water : ¾ cup
• Bishop’s weed
• Salt : according to taste

How to Prepare Kheer?

1. In a broad pan, boil milk for 15-20 minutes.
2. When the milk gets thicker, add rice.
3. Keep it aside for cooling.
4. Add sugar and saffron afterward.
5. Blend the Kheer well and garnish crushed cardamom seeds and almonds.
6. Your Kheer is ready to serve.

How to prepare puri?

1. Prepare a thick dough for making puri. In a washbowl, add wheat flour, a little bit water, pinch of salt, and bishop’s weed.
2. When done, prepare small balls. Apply a little oil in your palms and start rolling out the balls about 5-6 inches.
3. Heat the oil in a round vessel and put the puris one by one. Keep the flame medium. Remove them from the vessel when they puff.
4. Drain the unnecessary oil.
5. Your puris are ready to be served with the yummy Kheer.