As per Hindu mythology, Goddess Parvati renounced food and water and solicited for several years to win Lord Shiva’s love within the sort of marriage between them. Ever since this ritual is widely known because of the festival of Teej in many nations of India and by the Hindu women of Nepal. The festival may be a ray of hope for all devotees and coaxes them to watch a quick and offer prayers to Goddess Parvati during a hope to seek out their wife, and after marriage, for her well-being. Haryali Teej and Hartalika Teej welcome the monsoon season and are celebrated primarily by girls and ladies, with songs, dancing, and prayer rituals. This year, the Teej is going to be observed on July 23. The timing for the tithi is gone to start out from July 22 at 7.22 pm and lasts till July 23 at 5.03 pm. Also, a bit like the other festival, food is a crucial part of celebrations. Here is some special desi food from India that is consumed on Teej.
Malpua Popular in Uttar Pradesh, Bihar, and Rajasthan, Malpua is the Indian version of a pancake. Made out of a mix of flour, fennel, and cardamom, and sometimes banana, it’s dipped during a syrup to further increase its sweetness. It’s also eaten widely in Orissa, West Bengal, and Maharashtra in India.
Ghevar An extremely popular Rajasthani dish, Ghevar is a honeycomb-like round-shaped sweet that is dipped in sugar syrup. It consists of basic ingredients like flour, ghee, and milk. Ghevar is formed and sold across the country in vast numbers around the time of Teej.
Khasta Kachori It is consumed extensively in the states of Uttar Pradesh and Rajasthan. Basically, Khasta Kachori is sort of a puff pastry, having different sorts of fillings. It is deep-fried and comes with a variety of flavors like Onion Kachori, Urad Dal Kachori, etc.
Dal Baati Churma An absolute delicacy, Dal Baati Churma may be a very fashionable dish in Rajasthan and is a crucial part of Teej celebrations. It has 3 main components: Dal (a mixture of cooked lentils), Baati (dough balls), and Churma (sweetened, cardamom flavored crushed baati).
Puri with Raseele Aloo It is eaten mainly in the states of Uttar Pradesh and Bihar. Puri is made by making a wheat dough, flavoring it with salt and spices, rolling it in small puris, and frying them until they are puffed up. Roselle Aloo is a curry made out of boiled potatoes cooked in a tomato-based gravy.
Kheer It’s not restricted to any particular geographical location and is ready extensively in many parts of India. The two main ingredients of Kheer are rice and milk. They are cooked together and flavored with dry fruits, saffron, etc. Kheer is a classic Indian dessert of India.
Anjeer Basundi famous mostly in Gujarat and Maharashtra, it is made out of dried figs (anjeer). Anjeer Basundi is specially made for people that are affected by diabetes. This dish is extremely easy in preparation and attractive. It’s made by cooking anjeer in milk alongside khoya, dry fruits, etc.
Thekwa Prepared mostly in Eastern UP and Bihar, refers to deep-fried delight made with flour, ghee, sugar, and dry fruits. A decent dough of the above ingredients is ready which is further shaped into small/medium tikkis and deep-fried in pure ghee.
Gujiya Pedukiya, also popularly known as Gujiya is a sweet dumpling-like dessert that is prepared in Eastern UP and Bihar. Gujiya has an outer covering of maida and is full of a mix of semolina, sweetened khoya, and tons of dried nuts.