Bring more colors to teej celebration by making teej special deserts and sweets. Gujia, Malpua, Ghewar and lots more recipes with complete ingredients and instructions.
Gujia is a fried pastry filled with an aromatic nuts mixture. In India, Gujia is traditionally made for the holidays like Diwali and Holi and is a must have treat.
1. 1 cup all purpose flour (plain flour or maida)
2. 1 tablespoon sooji (semolina flour)
3. 2 tablespoons oil
4. 1/3 cup lukewarm water or as needed
1. 1/2 cup heavy cream or whipping cream
2. 1 cup milk powder
3. 1/4 cup coconut powder
4. 1/4 cup sliced almonds
5. 1/2 teaspoon cardamom powder
6. 2 tablespoon sugar
7. 2 tablespoon melon seeds (optional)
1. 1/2 cup sugar
2. 1/4 Water
3. 2 tablespoons sliced almonds and pistachios
1. 1 tablespoon all purpose flour (plain flour or maida)
2. 2 tablespoon water
3. Oil to fry
Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable.
Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
1. Mix the cream and milk powder in a frying pan.
2. Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.
3. Turn off the heat and add coconut, almonds, melon seeds, sugar, and cardamom powder. Mix together well.
4. After cooling, the mixture will be lightly moist. Keep aside.
Making the Gujias:
1. Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
2. Knead the dough again for a minute.
3. Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
4. Roll each ball into about 4-inch diameter (like a roti or chappati).
5. Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
6. Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
7. Continue filling the rest of the gujia in the same manner.
8. Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
9. Place the gujia in the frying pan few at a time.
10. After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don't fry on high heat; the gujia crust will be too soft and not crispy.
11. When they are done cooking, lift them out of the oil with a slotted spoon.
1. Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
2. Dip the gujias into the syrup making sure they are coated with syrup all around.
3. Place the gujias on a wire rack to allow the extra syrup drain.
4. Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
5. Gujias will be dry in an hour.
Gujia can be stored in airtight container up to a month.
Malpua is a popular North Indian recipe made during festivals and special occasions. Prepared with maida and semolina, this is a quick dessert recipe that you can make for your loved ones. These small pancakes are fried in ghee and then dunked in sugar syrup. This Indian dessert recipe is popular in Uttar Pradesh, Rajasthan and West Bengal, however each region has a different of making these. These different versions include ingredients like fruits, milk and even coconut. This is usually served with rabri but you can also eat malpuas without it. This easy and quick recipe makes soft and fluffy pancakes with crisp outer edges. If you have sudden guests coming over, worry not! Just prepare this easy batter and a delightful dessert will be ready in minutes. Apart from festivals, you can also prepare this sweet recipe on occasions like kitty parties and house parties and your guests will surely be impressed.
1. 200 gm all purpose flour
2. 1 teaspoon fennel seeds
3. 1 teaspoon powdered green cardamom
4. 1 cup ghee
5. 250 ml water
6. 50 gm khoya
7. 100 gm semolina
8. 1/2 teaspoon baking powder
9. 500 ml milk
10. 250 gm sugar
11. 1 pinch saffron
1. 2 tablespoon chopped pistachios
1. For making the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top. Once the sugar syrup is thick, remove the pan from the flame and keep aside.
2. Mix maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk. Ensure the mixture is of pouring consistency and not too thick. Once the batter is ready, keep it aside for few minutes so that the flavour of spices and herbs gets absorbed.
3. Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.
4. Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios and serve hot.
This delicious dessert is a Rajasthani delicacy popularly made during the festival of Teej. It is disc-shaped sweet made with all purpose flour and soaked in sugar syrup.
1. 3 cups flour
2. 1 cup ghee, solidified
3. 3-4 ice cubes
4. 4 cups water
5. 1/2 cup milk
6. 1/4 tsp food colour, yellow
For the syrup:
1. 1 and 1/2 cups sugar 2. 1 cup water 3. For topping 4. 1 tsp powdered cardamom 5. 1 Tbsp chopped almonds & pistachios 6. 1 Tbsp milk in which 1/2 tsp saffron has been rubbed in silver foil
How to Make Ghewar
1. Prepare sugar syrup of 1 thread consistency.
2. Take solidified ghee in a large wide bowl. Taking one ice cube at a time.Rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white.
3. Add milk, flour and a cup of water. Mix to make smooth batter.
4. Dissolve colour in some water and add this to the batter. Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon).
5. Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it.
6. When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in centre.
7. When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.
8. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.
9. Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.
11. One may also serve ghevar with rabri prepared in advance.
Mango and Mint Kheer Recipe
Rice cooked in milk, saffron, loads of nuts and flavored with mango puree and mint leaves. A fruity twist to an all time favorite Indian dessert. Enjoy this rich and creamy mango and mint kheer recipe.
1. 2 1/2 cups milk
2. 1 cup basmati rice
3. 3 Tbsp powdered sugar / sugar substitute
4. Saffron, a pinch
5. 1 cup mango puree
6. 7-8 almonds, chopped
7. 10-15 raisins
8. Mint leaves, a small bunch
9. 3-4 green cardamom
10. 2-3 cloves
11. Almonds, to garnish
How to Make Mango and Mint Kheer
1. In a pan, stir milk, basmati rice and sugar/ sugar substitute together.
2. Add saffron and gently stir them together.
3. Once the mix comes to boil, add mango puree.
4. Sprinkle some almond, raisins and fresh mint leaves.
5. Stir gently and cover it, letting the rice cook on low heat till the rice is fully cooked and the kheer is creamy & thick.
6. Add little green cardamom into it. Place it in a bowl and sprinkle some chopped almond over it .
7. Keep it in the fridge to cool and serve cold.
Sweet fini is an authentic Rajasthani sweetmeat that augmented from the Marwari culture. This winter delight is a disc of fine noodles made with maida flour, ghee, saffron and sugar wrapped into fist size circles. This winter delight from Halwai sweets is a delicacy best tasted with hot milk or as a rabadi topping.
1. Full Cream Regular Milk 1 and half Liter
2. 1/4 th cup (one fourth cup) of aromatic Rice / Polau chaal like Kalijeera, Chini gura or Basmati , soaked ( at least 1 hour)and drained.
4. Saffron, a pinch
5. Powder Milk 3 Tbl spoon or evaporated milk 1/4 th cup
6. Dried fruits like nuts and raisins
7. Rose Water
1. Pour milk to a heavy bottomed Saucepan or Pot. Add the rice, cardamom pods, cinnamon stick and bay leaf.
2. Cook it on low medium flame , stirring occasionally so that the bottom must not get burnt.
3. The milk will come to boil but keep cooking. When the milk has come to almost the desired consistency add sugar. You may add 3 tbl spoon of powder milk, dissolved in half cup liquid milk or you may add 1/4 th ( one fourth cup )cup of evaporated milk at this point for extra creamy texture. Cook a little while. Add raisins and chopped nuts.
4. The firni or payesh gets thicker after cooling down. So don't make it too thick. Sprinkle some rose water if you want.
5. Garnish with almond, pista and raisins.
1. The milk alwayz rise up to the top of the pot. So to be care free alwayz use a large pot to prevent overflowing and mess.