Indulge in Delicious Teej Desserts: Traditional Sweets and Modern Twists

Hartalika Teej falls in September, and many Hindu women observe a fast for Lord Shiva and Parvati. A tale 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
• 1/4 tsp salt
• 1 tbsp ghee

For the filling:

• 200 gm Mawa
• 70 gm powdered sugar
• 75 gm mixed nuts, chopped
• 1/2 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 deep frying. Add the Gujiyas and fry until they are 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
• 1/2 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 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 to 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.

Modern Fusion: Oreo Modak

Key Ingredients & Flavor Combinations

1. Oreo cookies: Crush them to create the cookie base.

2. Coconut: Fresh or desiccated coconut either makes or breaks the traditional modak texture, and brings with it a mildly nutty taste.

3. Condensed milk: It adds sweetness and helps bind the mixture together.

4. Milk powder: Gives the modak a soft and fudgy texture.

5. Cardamom: It adds the classic aromatic Indian flavor that is associated with traditional Indian sweets.

6. Ghee: Provides richness and enhances the overall flavor.

7. Nuts: Chopped pistachios, almonds, or cashews add a crunchy texture.

8. Optional saffron: A few strands can add a luxurious aroma.

How to Make

1. Crush the Oreo cookies into a fine powder, keeping the cream filling intact.

2. Heat a little ghee in a pan and add desiccated coconut and milk powder.

3. Stir gently for a minute until everything is combined.

4. Add condensed milk and mix until the mixture becomes thick.

5. Add the crushed Oreos and a pinch of cardamom, then mix well.

6. Let the mixture cool slightly until it is comfortable to handle.

7. Grease a modak mold with a little ghee.

8. Fill the mold with the mixture and press firmly.

9. Refrigerate the mold for a few hours.

10. Carefully remove the modaks from the mold, and garnish with pistachios or saffron.

Tips & Tricks:

• Use the condensed milk in moderation since Oreo cookies are already very sweet.

• A small pinch of cardamom adds warmth without overpowering the chocolate flavor.

• Adding coconut will complement the Oreo rather than dominate the taste.

• Pistachios and almonds provide a crunchy texture and contrast to the soft, creamy texture, so make sure to use them.

• Mixing a few strands of saffron can add a subtle and luxurious aroma and taste to the Oreo modaks.

FAQs About Teej Desserts

1. Can Teej desserts be prepared in advance?

Yes, many of the Teej desserts can be prepared ahead of time. Preparing them early can save time and allows flavors to develop properly, especially in sweets like kheer and ghewar.

2. How long can Teej desserts stay fresh?

Dry Teej desserts can generally last several days when stored properly, while dairy-based desserts should be refrigerated and consumed as soon as possible, within a few days at most.

3. How can I make Teej desserts more festive?

Garnish your desserts with pistachios, almonds, saffron strands, silver leaves, or edible rose petals. Using decorative serving plates and traditional bowls can also make them feel more festive.