Hariyali Teej on August 7th, Hartalika Teej on September 6th, and Kajri Teej on September 22nd.
Hariyali Teej 2024 auspicious time According to the Vedic calendar,
will start at 07:42 PM on 6th August and end at 10:00 PM on 7th August. In this way, the Hariyali Teej festival will be celebrated on 7 August 2024, Wednesday.
How to Celebrate Haryali Teej? Teej, celebrated primarily in Hindu culture, marks the monsoon’s arrival. However, its fervor and rituals, including applying Mahndi, dancing, singing folk songs, wearing colorful attire, adorning jewelleries, enjoying foods, and swinging under trees, are embraced by all. Central to these customs is winging, while Teej Vrat (fasting) also holds significance.
Who Can Fast? Teej celebrates womanhood therefore on the of Hariyali Teej, married women dress up as brides and observe a waterless fast. They worship Lord Shankar and Parvati on this day for the long life and happy life of their husbands. On the other hand, unmarried girls also wear yellow and keep fast on Hariyali Teej to get a suitable groom.
How to Start the Day? On Hariyali Teej, women begin fasting at dawn and continue until the following morning. This special fast involves careful preparation. Participants rise before sunrise, cleanse themselves with a bath, and purify their homes with Ganga Jal and incense like Agarbatti, Dhoopbatti or Kapoor. The place of worship is meticulously cleaned and adorned with flowers. For sustenance during the fast, boiled or ghee-fried vegetables like potatoes, sweet potatoes, and more can be consumed without spices or salt.
Preparation of Worship? For worship, craft a Shiva Parvati idol from Multani Clay (Mitti), either personally or purchased. Position the idol on a cloth-covered pedestal. Optionally, adorn Parvati ji, embellishing with a red chunri and flour-based jewellery. Illuminate pure cow ghee diyas, symbolizing spirituality. Maintain their glow while reading the Hariyali Teej story (Katha), concluding with the Aarti.
How to Maintain Prasad Purity? Post-Aarti, share Prasad with divine reverence and others. Ensure its purity via hygienic ingredients. Uphold festival and fasting sanctity by preparing Teej foods at home. Simplifying this, comprehensive recipes with linked ingredients guarantee pure, hygienic packed items at your fingertips.
GHEWAR
Ingredients:
1 cup Maida
1/2 cup Pure Cow Ghee
3 cup water
A pinch of Baking Soda
Ice cubes
1 cup sugar
Saffron Strands (optional)
Instructions: For Ghewar batter, blend flour and baking soda. Mix in melted ghee, then add water gradually for a smooth pourable consistency. Add ice cubes, rest 15-20 mins for lacy crispness. To fry, heat ample ghee in wide pan. Pour batter from height for lace-like effect, fry till golden. Press with ladle for evenness. Drain on paper. Dip Ghewar in syrup, garnish with nuts and enjoy a flavorful hygiene sweet as Prasad before and after fasting.
KHEER
Ingredients:
1/2 cup Rice
4 cups Milk
1/2 cup Sugar
1/4 teaspoon Elaichi Powder
A pinch of Saffron Strands (optional)
Chopped Nuts (Badam, Pista, Kaju)
Instructions: Rinse and soak rice for 30 mins. Boil milk in pan, add rice, simmer while stirring. Mix saffron in warm milk, add cardamom. Cook rice in milk 20-25 mins till soft and thick, stirring often. Sweeten with sugar, adjust. Turn off heat, garnish with Mix nuts. Dessert is ready serve whether hot or cool.Top of Form
HALWA PURI
Ingredients:
1 cup Sooji
1 cup sugar
1 cup Cow Ghee
5 cups Water
1/2 teaspoon Elaichi Powder
1/4 cup Chopped Nuts (Almonds, Cashews, Pistachios)
A pinch of Saffron Strands (optional)
A pinch of Food-Grade Color (optional)
2 cups whole wheat flour (Genhu Ka Atta)
A pinch Sendha Namak (Rock Salt)
Cooking Oil for deep frying
Instructions: For Halwa: Heat ghee, roast semolina till golden, stirring. Warm water, steep saffron if desired. Mix hot water into semolina, stir to prevent lumps. Add sugar, cardamom, nuts, color. Cook till thick, glossy, and detached from pan. Turn off heat, cover, ready to serve.
For Puris: Mix wheat flour, salt, water; knead smooth dough. Divide, roll balls, flatten to 4-5 inches circles using oil. Fry in hot oil, puffing up. Drain on paper towels. Serve warm halwa with puris for a delightful sweet-savory combo. Add chana masala for a complete meal.
DAL BAATI CHURMA
Ingredients:
1 cup Mixed Dal (Toor Dal, Chana Dal, Moong Dal)
2 tomatoes, chopped
2-3 green chilies, chopped
1 teaspoon cumin (Jeera) seeds
1/2 teaspoon turmeric (Haldi) Powder
1 teaspoon red chili (Lal Mirch) Powder
1 teaspoon coriander (Dhaniya) Powder
1/2 teaspoon Garam Masala Powder
Sendha Namak (Rock Salt) to taste
2 tablespoons Cooking Oil
Fresh coriander leaves for garnishing
2 cups whole wheat flour (Genhu Ka Atta)
1/2 cup semolina (Sooji)
1/2 cup Pure Ghee
Water, as needed
1/2 cup powdered jaggery (Gur Powder)
1/2 teaspoon cardamom (Elaichi) powder
Chopped Mix Nuts for garnishing
Instructions: Wash and soak Mix (Panchratan) Dal 30 mins. Sauté spices in pressure cooker. Add tomatoes, cook till soft. Add dal, water, pressure cook 3-4 whistles. Adjust consistency, add masala, simmer, garnish.
Mix wheat flour, semolina, ghee, salt; knead stiff dough. Shape, bake 25-30 mins at 375°F (190°C).
Knead wheat flour, ghee, form balls, flatten, cook till slightly crispy. Cool, crumble. Mix jaggery, cardamom. Combine crumbled wheat, jaggery mix, chopped almonds, cashews, pistachio and enjoy hot before and after fast.
GUJIA
Ingredients:
2 cups Maida
1/4 cup Shudhh Ghee
Water, as needed
1 cup khoya (Mawa)
1/2 cup powdered sugar (Bhura)
1/4 cup chopped mixed nuts (Badam, Kaju, Pista)
2 tablespoons Coconut Powder (optional)
1/2 teaspoon cardamom (Elaichi) powder
A pinch of Saffron Strands (optional)
Ghee or oil for deep frying
Instructions: Combine flour, ghee; mix to breadcrumb texture. Add water, knead firm dough. Rest 30 mins under damp cloth. For filling, cook khoya till golden. Add nuts, coconut, cardamom, saffron, sugar. Mix well. Divide dough, roll thin circles. Fill center, seal edges with water, fold. Crimp with fork if desired. Fry gujias in ghee/oil till golden. Drain on paper towel.
KESARIYA BHAAT
Ingredients:
1 cup Basmati Rice
1/2 cup Cow Ghee
1 cup Sugar
1/4 teaspoon Saffron (Kesar)
1/4 cup mixed dry fruits (cashews, almonds, raisins)
4-5 green Cardamom (Elaichi) crushed
A pinch of edible Food Color (optional)
Water for cooking rice
Instructions: For Kesariya Bhaat, wash rice till clear, soak 30 mins, drain. Soak saffron in warm milk. Sauté dry fruits, set aside. Sauté rice till translucent. Cook rice with water. Add sugar, saffron milk, cardamom. Optional: orange color. Evaporate moisture. Add dry fruits. Garnish with saffron. Serve warm as dessert or with yogurt/ice cream.
RAVE KE LADDU
Ingredients:
1 cup fine semolina (Rava/Sooji)
1 cup Sugar
1/2 cup Pure Ghee
1/4 cup chopped nuts (Cashews, Almonds, Pistachios, Raisins)
1/2 teaspoon Cardamom (Elaichi) Powder
A pinch of Saffron Strands (Kesar)
Instructions: For Rave Ke Laddu, roast semolina till golden, cool. Sauté nuts, set aside. Make one-string sugar syrup. Mix syrup, semolina, nuts, cardamom, saffron. Shape laddus, add raisins if desired. Cool fully before storing airtight.
MALAI-KHAJA
Ingredients:
1 cup Maida
A pinch of Salt
2 tablespoons Cow Ghee
Water, as needed
1 cup Heavy Cream
1/2 cup Milk
1/2 cup Sugar (adjust according to taste)
A pinch of cardamom (Elaichi) powder
Saffron Strands (soaked in warm milk)
Instructions: Mix flour, salt, ghee; add water, knead smooth dough. Rest 15-20 mins. Divide, roll thin discs.
Warm cream, milk. Add sugar, cardamom; thicken, halve. Add saffron, milk; cool malai.
Heat sugar-water, thicken syrup, cool. Fry pastry, dip in syrup. Layer pastry, malai, repeat. Chill to set, cut and serve.
KAJU KATLI
Ingredients:
1 cup cashew (Kaju) nuts
1/2 cup sugar
1/4 cup water
1/4 teaspoon cardamom (Elaichi) powder
1 teaspoon Pure Ghee for greasing
Edible Silver Leaf (Vrak), for garnishing
To make Kaju Katli (Barfi), grind to fine powder, sieve for texture. For syrup, mix sugar, water; boil to “single-thread” consistency (around 220°F/105°C). Combine syrup with cashew and cardamom powders. Cook over low heat, stirring, until dough-like (5-7 mins). Cool slightly, knead. Add milk/ghee if dry. Roll on greased plastic, shape. Optionally, use silver leaf on Kaju Katli and enjoy every bite of every single piece.
Fast Until the Appointed Time: Fast until evening, break with the traditional meal prepared using the provided recipe. Don’t forget the crucial Hartalika Teej Vrat Katha ritual, narrating how Goddess Parvati took extreme measures to marry Lord Shiva, a vital part of Haryali Teej.
#YahaSabMilega: This Blog provides the whole details about the Teej festival like Muhurat, the way of celebration, food recipes, and the links of ingredients and Pooja Samagri to make you avoid exhaustion from the hotch-potch of the day and crowded grocery stores during Teej’s unwater fasting (Nirjal Vrat). Throughout the facility of online grocery shopping #AapkaBazar advises to stay hydrated by not going outside unnecessarily. Haryali Teej is a day of celebrating happiness with your loved ones, therefore, take care of your health and spend quality time with your family and friends to embrace the spirit of devotion. #HappyTeej
