Hartalika Teej’s Recipes 2022: Appetizing Traditional Sweets to Savor

Hartalika Teej 2022: Hartalika Teej is here and it is that time of the year when women go out to buy beautiful clothes, jewelry and decorate their hands with mehndi designs. Hartalika Teej is celebrated during the Shukla Paksha Tritiya month of Bhadrapada; married women worship Lord Shiva and Devi Parvati and observe a nirjala fast to pray for the long life of their husband. Single women too fast and pray for a husband of their choice. (Read also : Hartalika Teej 2022: Date, History, Significance and Celebration of the Festival)

On this day, a range of sweet and savory dishes are prepared. Ghewar is an inseparable part of Teej celebrations. Made with maida, ghee, khoya and lots of dried fruits, this special Rajasthani monsoon mithai makes celebrations even more special. Malpua, rabri, and gujiya are other popular sweets that people prepare at home and serve at gatherings.

Here are three special traditional Hartalika Teej recipes suggested by Swapandeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa that you can try:




Milk – 1 liter

Maida – 200g

Suji – 10g

Pure ghee – 1 kg

Water – 500ml

Sugar – 500g


• Boil the milk until it reduces to 500 ml or half.

• Roast the suji until it turns light brown. Add the milk with maida, there should be no lumps. It should be a smooth paste.

• Heat the ghee over low heat. Take the dough in a spoon, pour into a mold of the size of your choice. Cook until it becomes light brown pancakes.

• Make sugar syrup by mixing sugar and water, heat and stir until dissolved

• Dip the Malpua in the syrup, arrange on a plate and garnish as desired. Goes best with rabri.




Milk – 1 liter

Sugar – 200 g

Green cardamom seeds – 10g

Kewra Water – 0.30ml

Pistachio – 10g


• Bring the milk to a boil in a deep saucepan.

• Add the sugar, khoya and cardamom seeds and simmer over low heat for 2 hours until the milk is reduced to a quarter.

• Remove from the heat and add the kewra water.

• Sprinkle with cardamom and pistachio powder and serve chilled.


Gajrele Ki Gujiya


Ghee/oil – for frying

For the cover

Maida (all purpose flour) – 500 g

Oil/Ghee (melted) – 6 tbsp

For filling

Carrots – 1 kg

Khoya – 200g

Green cardamom powder – 1/2 tsp

Chopped almonds – 25 g

Chopped cashews – 25 g

Raisins – 25 g

Dried coconut, grated – 25 g

Sugar – 100g


• Sift the flour, add the oil to the flour and mix with your fingers. Add moisture and make a tight dough, cover with a damp cloth and set aside.

• Wash and peel the carrots, grate them and sauté them in ghee. Stir continuously to cook evenly and add the khoya.

• Add the green cardamom powder, raisins and dried walnuts and cook over low heat.

• Cook until sticky add sugar if desired. Let cool.

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

• Fill the pancakes with the carrot filling and seal the dough in the shape of a half moon, twisting the edges inwards. Repeat the same for the rest of the dough and fry over medium heat. Fry until golden brown and garnish with nuts or silver or gold leaf or your choice.

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