7 Must-Try

Indian Sweets

For A Delicious Hariyali Teej Celebration

Hariyali Teej is an Indian festival that falls on the third day of the Shukla Paksha of the Sawan month. This auspicious occasion marks the union of Lord Shiva and Goddess Parvati. Women in India hold a daylong fast and worship Devi Parvati in pursuit of marital happiness. They also adorn themselves with green sarees, henna mehndi, and green bangles, and perform bhajan-kirtans. However, another highlight of this festival is food, where the women break their Hariyali Teej vrat with a festive thali packed with classic sweets. Here is the list of sweets prepared during the festivities.

Ghewar is the quintessential sweet for the Teej festival. It is a Rajasthani delicacy made with flour, ghee and sugar, and topped with saffron, dry fruits and silver vark. Malai, mawa, and Rabri are some common varieties you will find. During Teej, this honeycomb-shaped ghewar can either be prepared at home or easily bought from a local sweet shop. Simply ask a sweet shop owner for the price of 1 kg of ghewar, and then you will know how crowd-pleasing it is.

Malpua are Indian-style pancakes with delectable, crispy edges and a soft, juicy centre. This festive delight is known by various names like amalu, pua, and adhirasam. Every family has their unique recipe for malpua that has been passed down through generations. That is why you can find them in various forms, ranging from thick and puffy to thin and crispy. They are best served when soaked in sugar syrup or layered with thick rabri. It is a truly comforting and delightful treat that can be garnished with chopped nuts, such as pistachios.

Coconut ladoos are bite-sized treats that require fuss-free preparation, perfect to have after a day-long Hariyali Teej vrat. These sweet balls are made with coconut and sugar or jaggery, with a crunchy, melt-in-the-mouth texture in every bite. Ground cardamom and chopped nuts can be added for extra crunch and aroma. Store them in an airtight container and refrigerate so that you can enjoy the taste of these ladoos even for 5-6 days after the festival.

Rabri, or rabdi, is a classic North Indian sweet made from thickened milk that is slow-cooked and flavoured with cardamom powder and saffron strands. It is usually chilled before serving and can be poured over Malpua and Ghewar. Making rabri from scratch is a time-consuming process, but after taking a satisfying bite of this thickened milk dessert, it feels worth it. A clay bowl of rabri is a non-negotiable item in the sweet platter of Hariyali Teej.

In every state of India, there is a deep connection between festivals and kheer. Every Hariyali Teej sweet platter is incomplete without a bowl of kheer. This creamy and slow-cooked dessert is the perfect treat for your loved ones on this auspicious festival. From rice to sabudana, one can make different varieties of this pudding. Pair the kheer with coconut ladoos for a well-balanced prasad platter.

Gujiya is an iconic Teej sweet that is prepared in Northern India. It has a crispy outer layer with a filling of khoya and dry fruits within. The best part? It can be baked, air-fried or deep-fried, making it perfect for those who enjoy guilt-free snacking at festivals. Preparing flaky gujiya at home is considered far superior to the store-bought ones, as it allows you to customise the aromatic filling with more nuts.

Besan ladoo is another popular sweet for the Hariyali Teej festival made with just three ingredients: besan, ghee and sugar. Gram flour is roasted in ghee until fragrant, then mixed with powdered sugar and cardamom, and shaped into balls. These ball-shaped delights have a nutty texture and a divine aroma. Using bhura shakar enhances the taste and helps you make a halwai-style besan ladoo recipe at home. If making ahead of the festival, store the ladoos in an airtight container at room temperature for up to a week.