Hariyali Teej Special: Lip-Smacking Desserts to Rejoice the Competition

 

Hariyali Teej is historically noticed by girls in India to welcome monsoon throughout the month of Sawan or Shravana. On this present day, married girls adorn their fingers with henna designs and put on inexperienced saris or lehengas and inexperienced bangles to look at quick for lengthy lifetime of their husbands. 

The competition is well known in North Indian states, particularly in Rajasthan, Uttar Pradesh, Madhya Pradesh, Bihar and Jharkhand. No competition is full with out some good meals. 

A wide range of sweet and savory dishes are ready by girls on the competition that are loved by all relations. Listed below are some Teej desserts you'll be able to strive making. 

  1. Seviyan Muzaffer

Seviyan Muzaffer

Components 

• Vermicelli - 500gm 
• Full cream milk - 1 ltr 
• Pistachios - 10gm 
• Almonds flakes - 10gm 
• Desi ghee - 50gm 
• Khoya - 50gm 
• Cardamom powder - 2gm 

Technique: 

• Warmth ghee in a deep bottomed pan. Add seviyan and roast until golden brown. As soon as executed, take away from warmth and preserve apart. 

• Boil milk in a pan. Add chopped nuts and prepare dinner for 2-3 minutes. Add sugar till its blends properly with the milk. 

• Grate the khoya and add it to the milk. Cook dinner until the combination thickens. Add the seviyan and prepare dinner for five minutes or until no liquid stays. Add the powdered cardamom and blend properly. Garnish with chopped nuts and serve chilly or sizzling. 

  2. Annanas aur Kalonji ki Gujia

Annanas aur Kalonji ki gujia

Components 

Ghee/oil to fry 

For canopy 

Maida (All goal flour) - 500 gm 

Oil/ghee (melted) - 6 tbsp 

Filling 

Pineapple - 1 kg 

Kalonji - 10gm Khoya - 200 gm 

Cardamom powder - 1/2 tsp 

Almonds, chopped - 25 gm 

Cashew nuts, chopped - 25 gm 

Raisins - 25 gm 

Dried coconut, shredded - 25 gm 

Sugar - 100 gm 

Technique: 

• Sieve the flour and add oil in flour and blend with fingers. 

• Add moisture and make a decent dough, cowl with damp material and preserve apart. 

• Wash and peel pineapple, grate them and sauté in ghee with kalonji. 

• Stir constantly to prepare dinner evenly and add khoya. 

• Add inexperienced cardamom powder, raisin and dry nuts, dried coconut and prepare dinner on gradual flame. 

• Cook dinner until sticky consistency and add sugar if desired. 

• Permit it to chill. 

• Divide the dough into small balls and roll every ball into 4 inches diameter pancakes. 

• Fill the pancakes with the pineapple filling and seal the pastry in half moon form, twisting the sides inwards. 

• Repeat the identical to remainder of the dough and fry in medium warmth. 

• Fry until golden brown in color and garnish with tutti frutti. 

  3. Almond Rose Rabri

Almond Rose Rabri

Components 

Almonds (with out pores and skin) - 200gm 

Milk - 1 litre 

Sugar free - 3 tbsp 

Pistachio, chopped - 2 tbsp 

Cardamom powder - 1 tsp 

Khoya - 50gm 

Rose water - 2 tbsp 

Saffron few strands 

Technique: 

• Warmth a pan, prepare dinner milk until decreased to half. Cut back the warmth. • Crush and add saffron strands to take advantage of, and let it prepare dinner for five minutes over low warmth. 

• Now add almonds, khoya and sugar free to it. Combine properly and prepare dinner for 3 minutes. 

• Add pistachio, cardamom powder, and blend properly. Cook dinner for two minutes 

• Take away from warmth, and add rose water to it. Combine properly and let it cool barely. • Garnish with chopped pistachio, nuts, berries or dried rose petals. Get pleasure from!