Hariyali Teej Recipes: Everyone loves the sweetness of *Ghevar* during the Teej festival, but if you feel like making something different and delicious this time, you can try some new sweets. The best part is that these sweets can incorporate flavors that children also really enjoy.

Chocolate *Barfi*, Coconut *Laddoo*, and *Rabri Malpua* can be excellent choices for Teej. While Chocolate *Barfi* can be a special treat for children, Coconut *Laddoos* are quick and easy to prepare. On the other hand, *Rabri Malpua* offers a traditional taste and can be served as a special Teej delicacy.

All three of these sweets can be easily prepared at home and made even more special by garnishing them with dry fruits, saffron, or pistachios.

1. Chocolate *Barfi* Recipe

To make Chocolate *Barfi*, first, add *Khoya* (dried whole milk) to a pan and roast it over a low flame. Add sugar and cocoa powder to taste, and mix well. Once the mixture thickens, add melted chocolate and stir continuously for a few minutes. Now, spread the mixture onto a greased plate or tray, ensuring the surface is even. Sprinkle chopped cashews, almonds, and pistachios on top and press them down gently. Allow the mixture to cool, then cut it into *Barfi* shapes and serve.

2. Coconut *Laddoo* Recipe

To make Coconut *Laddoo*, lightly roast dry or fresh grated coconut in a pan. Add condensed milk and cook over a low flame, stirring continuously. When the mixture thickens and starts leaving the sides of the pan, turn off the heat and let it cool slightly. Grease your hands with a little ghee, take small portions of the mixture, and shape them into round *Laddoos*. Finally, roll the *Laddoos* in desiccated coconut, pistachios, or almonds before serving.

3. *Rabri Malpua* Recipe

To make *Rabri Malpua*, first, mix refined flour (*maida*), milk, and a little fennel seed (*saunf*) to prepare a batter that is thick yet has a pourable consistency. Cover and let it rest for a while. Now, heat ghee or oil in a pan, pour small ladlefuls of the batter, and fry the *malpuas* until golden brown on both sides. Briefly dip the prepared *malpuas* in sugar syrup. Then, place them on a plate and top with chilled or slightly warm *rabri*. Garnish with pistachios, almonds, and saffron before serving.

4. Saffron-Pistachio Peda Recipe

To make saffron-pistachio *peda*, first add *khoya* (milk solids) to a pan and roast lightly over a low flame. Now, add sugar to taste and saffron soaked in milk, mixing everything well. Cook the mixture until it thickens and begins to leave the sides of the pan. Turn off the heat and let the mixture cool slightly. Grease your hands lightly with ghee, take small portions of the mixture, and shape them into *pedas* by flattening them slightly. Garnish with finely chopped pistachios and a few saffron strands before serving. On the occasion of Teej, these *pedas* make a delicious sweet treat for the *puja* (worship) platter and for guests.

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