Happy Hariyali Teej my friends!
Teej is one of the most celebrated festivals of the country where the bond of marriage is paid special reverence. Hriyali Teej marks the welcoming of prosperity and growth and is celebrated on the third day of Shukla Paksha (bright fortnight) in the Hindu month of Shravan. The day of Haryali Teej marks a special significance in the lives of Hindu women. They observe Hariyali Teej Vrat (fast) to safeguard their husband’s life.
According to the Hindu mythology, it was the day Teej , when Lord Shiva had finally accepted Goddess Parvati as his wife.
On this day, women apply Mehndi (Henna tattoo) to their hands and feet. It is a belief that more darker the color of Mehendi on a girl’s hand, the more is she loved by her husband. On the day of Hariyali Teej,Goddess Parvati is worshiped, who is also known as Teej Mata. In my family we celebrate Teej by making a clay idol of Maa Parvati and then we decorate that idol with a red Chunri and sringaar ( make-up) items. For Prasad( food that we offer to God) we make a special sweet called Meethey Puye!
Meethey Puye is made with Atta(whole wheat), Sugar, water and few flavorings ingredients such as fennel seeds, cardamom, Raisins or any nuts of your choice. You can also made this without adding any other nuts or flavor. At some places Meethey puye are also called GULGULEY
Meethey Puye is made with Atta(whole wheat), Today I am sharing the recipe of Meethey Puye ( Sweet whole wheat fritters)
INGREDIENTS
Whole Wheat Flour-1 cup
Sugar-3/4 cup
water-1 cup
3-4 green cardamoms ( ground to a coarse powder)
1tsp. Fennel seeds( ground to a coarse powder)
1tbsp. Desiccated Coconut
1tbsp. of Raisins.
oil for deep frying
METHOD
1. In a pan heat the water and bring it to boil. Add sugar into it and turn off the flame and let this water cool.
2.In a big bowl add sifted flour, sugary water and stir this mixture to make a thick batter. Stirring is a very important step because this makes Puye soft and spongy.
3. Once the batted is stirred to the desired consistency, add coconut, raisins,cardamom and fennel powder
4. In a deep Pan or a wok ( Kadai) heat oil for deep frying.
5. Take the batter and make Pakoras or fritters with the help of a spoon or hands and fry them till they turn brown. It is important to keep them turning so that they can evenly brown from all sides.
6. Take them out in a paper towel and let them cool. Serve them and enjoy.
NOTES
You can also dip the Puye in chashni or Sugar syrup if you want them little juicy. It is very important to stir the batter. You can do that with hand blender also. Make sure the batter is not too runny or too thick.
Teej Special
