Delicious Sweet Treats for Hariyali Teej Festival

Sweet Delights for Teej Celebration

Hariyali Teej Recipes: The festival of Teej is synonymous with the delightful taste of *Ghevar*, but if you're looking to try something unique and scrumptious this year, consider preparing some new sweets. These treats are not only delicious but also cater to children's tastes.

Options like Chocolate *Barfi*, Coconut *Laddoo*, and *Rabri Malpua* are fantastic for the occasion. Chocolate *Barfi* is a delightful surprise for kids, while Coconut *Laddoos* are quick and simple to make. Meanwhile, *Rabri Malpua* brings a traditional flavor that can be enjoyed as a special treat during Teej.

All three sweets can be easily crafted at home and can be enhanced with garnishes like dry fruits, saffron, or pistachios.

1. Chocolate Barfi Recipe

To create Chocolate *Barfi*, start by adding *Khoya* (dried whole milk) to a pan and roasting it on low heat. Incorporate sugar and cocoa powder according to your taste, mixing thoroughly. Once the mixture thickens, add melted chocolate and stir for a few minutes. Spread the mixture onto a greased plate or tray, ensuring an even surface. Top with chopped cashews, almonds, and pistachios, pressing them gently into the mixture. Allow it to cool before cutting it into *Barfi* shapes for serving.

2. Coconut Laddoo Recipe

For Coconut *Laddoo*, lightly roast either dry or fresh grated coconut in a pan. Add condensed milk and cook on low heat while stirring continuously. When the mixture thickens and separates from the pan's sides, turn off the heat and let it cool slightly. Grease your hands with a bit of ghee, take small portions of the mixture, and roll them into round *Laddoos*. Finally, coat the *Laddoos* in desiccated coconut, pistachios, or almonds before serving.

3. Rabri Malpua Recipe

To prepare *Rabri Malpua*, mix refined flour (*maida*), milk, and a pinch of fennel seeds (*saunf*) to create a thick yet pourable batter. Let it rest covered for a while. Heat ghee or oil in a pan, pour small ladles of the batter, and fry the *malpuas* until they turn golden brown on both sides. Briefly dip the fried *malpuas* in sugar syrup, then place them on a plate and top with chilled or slightly warm *rabri*. Garnish with pistachios, almonds, and saffron before serving.

4. Saffron-Pistachio Peda Recipe

To make saffron-pistachio *peda*, start by adding *khoya* (milk solids) to a pan and lightly roasting it over low heat. Mix in sugar to taste and saffron soaked in milk, stirring well. Cook until the mixture thickens and separates from the pan's sides. Turn off the heat and let it cool slightly. Grease your hands with ghee, take small portions, and shape them into *pedas*, flattening them slightly. Garnish with finely chopped pistachios and a few saffron strands before serving. These *pedas* are a delightful addition to the *puja* (worship) platter and are perfect for guests during Teej.

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