Teej and Ganesh Chaturthi Festival Sweets

Teej is a generic name for a number of festivals that are celebrated in western and nothern states of India.Haryali Teej begins third day of the bright half of the lunar month of Shraavana.Kajari Teej begins the third day of the dark fortnight of Bhadrapada.Hartalika Teej begins third day of the bright half of Bhadrapada.Teej festival is dedicated to Goddess Parvati and her union with Lord Shiva.Customs may  different in every state and all state women observing fast. Pray for happy married life and long life of their husbands.Also Unmarried girls keep fast  for good husband.Women across Rajasthan,Madhya Pradesh,Bihar,Utter Pradesh  adorn them selves in beautiful attires and jewellery on Teej.Married women keep a day long nirjala  fast it means no water no food.Next day( fourth day of Bhadrapada) starts Ganesh Chaturthi festival, after prayer  drink water and eat food.Teej recipes are authentic , made with lots of dry fruits,pure mawa and sattu.Some Authentic Teej and Ganesh Chaturthi  festival recipes are Sweet Sattu,Wheat Sattu,Mawa Gujhiya, Mawa -cardamom modak,Cashew nut modak,Rose coconut burfi,Mawa Gulab Jamun.

Gulab Jamun

Gulab Jamun is a milk solid(khoya) based sweets very popular in South Asia.

Ingredients(serving- 20 pieces)

---

• For Gulab Jamun ball
  • Khoya/Mawa(homemade)– 1 Cup
  • All purpose  flour – 2 tbsp
  • Lukewarm milk-2tbsp(add as required)
  • Baking powder -1/2tsp
  • Baking soda-1/2 tsp
  • Cooking oil(for Gulab Jamun  ball frying)
  • Raisins,Pistachio,Almond finely chopped mix – 2tbsp(Stuffing in Gulab Jamun is optional)
•  For Sugar syrup
  • Sugar – 1cup
  • Water – 1 cup
  • Saffron- some threads/strands
  • Cardamom powder-1tsp
  • Lemon juice-1tsp

Method

---

Step 1 –Take a bowl and add khoya,all purpose flour then mix it properly and add milk & kneed for 5 to 7 minutes . Add baking soda and baking powder and kneed again 2 to 4 minutes. Make small round ball from it.

Step 2 – Take one ball and add all stuffing and mix it proper keep aside.

Step 3 – Take pan add sugar and water;  boil it and make 1/2 string sugar syrup. Add lemon juice and saffron, cardamom powder.

Step 4 – Take one small round ball and put some stuffing in center and close proper and give perfect round shape with the help of palm. Make all ball in similar way.

Step 5 – Take pan add cooking oil,on medium hot oil add ball. Fry until it gets golden brown in color in low medium heat. Fry all ball and cool it for 2 to 3 minutes.

Step 6– In hot sugar syrup add all balls and keep it dipped for 30 to 45 minutes. Now it is ready, Keep aside.

 Mawa Gujia  in sugar syrup

Gujiya  is a very popular sweet  Indian delicacy made with  all purpose flour and stuffed with  mawa,dry fruits , coconut,gram flour.Mawa Gujiya is slightly thick other then regular Gujiya .First cooked Gujiya then deep in saffron flavored sugar syrup.Mawa Gujiya  is gem  of all varieties of Gujiya.

Ingredients (serving- 10 pieces)

---

For outer cover-

• All purpose flour – 1cup
• Ghee -1 tsp
• Lukewarm water-3 tbsp( as required)
• Baking soda-1/2 tsp
• Salt-1 pinch

For stuffing-

• Mawa-1/2 cup
• Ghee-1 tsp
• Desiccated coconut-2 tbsp
• Roasted gram flour/sattu powder-2 tbsp
• Mix dry fruits(cashew nut,almond,pistachio,raisin)-2 tbsp finely chopped
• Cardamom powder-1/2tsp
• Powder sugar-3-4 tbsp

For sugar syrup-

• Sugar-1/2 cup
• Water-2-3 tbsp
• Saffron-some strands
• Almond flakes-1 tbsp(optional)
• Cooking oil – For deep frying

Method

---

Step 1- For outer cover-Take  all purpose flour in a bowl add 1 tbsp ghee ,salt,baking soda mix it proper and make stiff,tight dough with the help of water,cover it with damp cloth and keep aside for 10 minutes.

Step 2- for stuffing-In nonstick pan add ghee and fry dry fruits 30 seconds then add mawa and cook in low medium for 5 to7 minutes till light brown then add sattu powder,desiccated coconut and roast it 1-2 minutes remove from heat and add cardamom powder mix well cool it for 8-10 minutes. Add powder sugar(bura)mix it proper.Keep aside for 10 minutes(cool it completely).

Step 3 – Take small ball from dough and roll them into small puris.

Step 4 – Put 1 tsp stuffing on one side of puri, fold the other side over to make Gujiya,fold and press with hand and close it proper( you can use Gujiya mould). Make all Gujiya  similar way and cover it with  damp cloth.

Step 5 – Deep Frying- Heat oil for frying on medium hot oil place Gujiya on pan and cook in low medium flame , turn Gujiya and cook both side until golden crispy(It will take 8-10 minutes).

Step 6 – Take out Gujiya  drain on an  tissue paper. Cool  for 20 minutes

Step7-For sugar syrup–Take sugar and water in a pan boil it and cook 3-4 minutes (Check one drop syrup in bowl of water if it dissolve then cook more time and check again if syrup not dissolve in water it means syrup is cooked and ready for Gujiya).Place all Gujiya in big plate,pour sugar syrup on Gujiya on all sides.sprinkle saffron strands and almond flakes on Gujiya. Keep Gujiya on  air for 1 hours so Gujhiya absorb sugar syrup . After 1 hour keep Gujiya in Airtight box(Stay good for 10 days) .

 

 Mawa-cardamom Modak

Mawa is used in various sweets. It is very easy to make within 1 hour  get perfect fresh mawa.Mawa can store in fridge for a week.Ganesha loves Modak.Modak can make rice flour known as steamed modak/Ukadiche modak,cashew nut modak,mawa modak.Now days chocolate modak also popular but I do not prefer it for prayer.

Ingredients(Big size 5 pieces)

---

For Mawa

• Milk – 1 liter
• Ghee-1 tsp(optional)

For Mawa Modak-

• Prepared mawa-1 cup
• Cardamom powder-2 tsp
• Ghee-1 tsp
• Powder sugar(Bura)-1/2 cup

Method

---

Step 1  – Take milk in big thick bottom/nonstick pan and boil it. Adjust the flame and cook milk and keep stirring  with regular interval.After 30 minutes add 1 tsp ghee. Scratch the bottom of kadhai, and all side of kadhai with spoon continuously. It will take around 40 minutes until its get thick (1/3 of original volume). Remove from flame and cool it.

Step2-Take mawa and crumble it.Heat nonstick pan add 1 tsp ghee and roast mawa to 6-7 minutes til little brown . Add 1 tsp cardamom powder, mix it and cool it for 5-8 minutes add sugar mix well . Take lemon size  mawa and give modak shape(u can also use modak mould). Make all  modak and rolled in 1 tsp cardamom powder and keep in air tight box it can stay good for 10 days.

---

 Cashew nut Modak

Cashew nut modak is very popular modak,it can make quick with very minimum ingredients.Cashew nut modak  can stay good at room temperature  in a week.

Ingredients(small size -21 pieces)

• Cashew nut coarse powder – 2 cups
• Sugar – 1 cup
• Water –  1/2 cup
• Saffron – few threads
• Cardamom powder-1 tsp
• Ghee-1 tsp

Method

---

Step 1 – Heat non-stick pan then add water & sugar and boil it. Make half string syrup(or just dissolve sugar into water and boil it  some seconds).

Step 2 – Add cashew nut powder and mix it proper. Cook it for 5-7 minutes in medium flame. Add saffron,cardamom powder,ghee then keep it aside and let it cool for 10 minutes.

Step 3 – Take cashew nut mixture  knead it proper and make soft dough.

Step 4 – Take small lemon size ball from dough and give shape of Modak with the help of fork /mould.

Step 5 – Take Modak / roll and Coat with grated coconut .Modak are ready to be offered to Lord Ganesha.Keep modak in air tight box  on room temperature(Do not keep in refrigerator).

 Coconut burfi

Coconut burfi is very delicious and perfect for any festival to offered God. It is very easy to make.Rose syrup and cardamom gives perfect flavor  to burfi.

Ingredients(11 pieces)

---

• Coconut – 1 cup fresh grated
• Sugar – 1/2 cup
• Rose syrup-1 tsp
• Cardamom powder – 1/2 tsp
• Desiccated dry coconut-1/2 cup
• Ghee -1 tsp

Method

---

Step 1 – Heat non-stick pan then add ghee, grated coconut,sugar  cook for 10 to 15 minutes until mixture   become first liquid then soft dough consistency.

Step 2 – Add cardamom  powder,rose syrup  and mix it proper Cook it for 8-10 minutes in medium flame  mix well remove from heat.

Step 3 – Transfer mixture on greased tray and spread with spatula,dust some  dry desiccated coconut ,keep aside for 10 minutes ,Cut with knife  and cool it completely,keep in air tight box . Ready to be offered to Lord Ganesha.

Sattu Sweets

Sattu is flour consisting of a mixture of ground pulses and cereals from India.Sattu is prepared by dry roasting grains/bengal gram.Sattu is very popular in both sweet and savory dishes due to its high nutritional benefit.In Teej festival sattu sweet is very authentic dish .For Teej sattu is prepared in big plate covered with full sattu and decorated with silver /gold coin and choice of dry fruits.After prayer, husband use this coin ,cut the sattu and feed Wife.

Ingredients (one full plate)

---

• Powder sugar/bura/Tagar – 1/2cup
• Ghee – 1/2 cup
• Cardamon powder – 1tsp
• Phutaani Daal(Split Dalia) – 1 cup
• Cashew nut,almond,clove,silver coin –For decoration
• Saffron – Few strands

Method

---

Step 1 –In a non stick pan dry roast split dalia(Phutani daal) for 3-5 minutes in low flame

Step 2 – Take dal in grinder make fine powder.

Step 3 – In a bowl take  ghee and sugar and mix it till fluffy.

Step 4 – Add fine powder,cardamom powder in fluffy mixture and mix it till all comes together and take dough texture.Place mixture on big plate( I use box with cover) and spread proper.Decorate quick with almond ,cashew nut,clove,saffron,coin so it can stick proper.Cool it for 30 minutes then cover it and  offer to Goddess Parvati and Lord Shiva.

Sattu Sweets

Sattu is flour consisting of a mixture of ground pulses and cereals from India.Sattu is prepared by dry roasting grains/grams/bengal gram.Sattu is very popular in both sweet and savory dishes due to its high nutritional benefit.In Teej festival sattu sweet is very authentic dish .For Teej sattu is prepared in big plate covered with full sattu and decorated with silver /gold coin and choice of dry fruits.After prayer, husband use this coin ,cut the sattu and feed Wife.

Ingredients (one full plate)

---

• Powder sugar/bura/Tagar – 1/2cup
• Ghee – 1/2 cup
• Cardamon powder – 1tsp
• Barley flour– 1 cup
• Cashew nut,almond,cardamom –For decoration
• Saffron – Few strands

Method

---

Step 1 –In a non stick pan dry roast barley flour for 3-5 minutes in low flame

Step 2 – In a bowl take  ghee and sugar and mix it till fluffy.

Step 3 – Add fine powder,cardamom powder in fluffy mixture and mix it till all comes together and take dough texture.Place mixture on big plate( I use box with cover) and spread proper.Decorate quick with almond ,cashew nut,cardamom,saffron, so it can stick proper.Cool it for 30 minutes then cover it and  offer to Goddess Parvati and Lord Shiva.