Hariyali Teej brings with it the scent of wet earth, the swing of brightly dressed women under trees, and the clink of bangles in the monsoon breeze. Celebrated during the lush month of Shravan, this festival marks the union of Lord Shiva and Goddess Parvati — but for many, it’s just as much about colour, songs, green sarees, and of course, the food.
Falling on Sunday, 27 July in 2025, Hariyali Teej is one of those festivals that brings a calm, old-world charm with it. Mostly celebrated by married women in parts of North India like Rajasthan, Uttar Pradesh, Bihar, and Madhya Pradesh, the day is marked by fasting, bright green clothes, and prayers for a long, healthy life for their husbands. But you don’t need to be married or even fasting to enjoy it — Teej is simply a beautiful excuse to pause, soak in the monsoon, and cook something meaningful.
Here’s how the day unfolds, and some truly soul-satisfying festive foods to go with it.
Rituals that keep it rooted
Hariyali Teej is all about celebrating devotion and nature’s abundance. Women wake up early, bathe with herbs or ubtan, dress in green sarees or suits, wear glass bangles, apply mehendi, and gather for puja. The swing or jhula is symbolic — representing joy, fertility, and the rhythm of the monsoon. Songs are sung, traditional stories are shared, and offerings are made to Lord Shiva and Parvati, usually with flowers, sweets, and soaked grains.
Many women observe a nirjala vrat (without water), while others opt for phalahar or simple festive meals after the puja. No matter how it’s observed, food is central — prepared with love and meant to nourish after a spiritually rich day.
Here are four delicious recipes that make Hariyali Teej special — whether you’re breaking your fast or just want to cook something festive and full of flavour.
Ghevar (honeycomb-style festive sweet)
Ghevar is the iconic sweet of Teej — golden, syrup-soaked, and slightly crisp around the edges. It’s not something you make every week, which is why it feels so indulgent during this festival.
To make:
Take some refined flour, mix it with chilled ghee and cold water till it turns into a super thin batter — almost runny. Heat up a good amount of ghee in a wide kadhai. Now here’s the interesting part: pour a ladle of batter right in the centre from a bit of a height and let it do its thing. It’ll sizzle and spread into these crazy lacy layers. Fry till it turns golden and crisp, then dip it quickly in sugar syrup. Top it off with rabri, some chopped pista, or whatever you like. Looks fancy, tastes even better.
Ghevar takes patience, but that’s what makes it ceremonial. It’s sweet without being cloying and pairs beautifully with chilled milk or a drizzle of rose syrup.
Besan ki Chakki (gram flour fudge)
Not as popular as ladoos, but just as delicious — besan ki chakki is a soft, melt-in-the-mouth sweet that tastes rich without needing too many ingredients.
To make:
Roast besan (gram flour) slowly in ghee until golden and nutty. Add cardamom powder, then pour in a thick sugar syrup (1-string consistency) and mix quickly until it all comes together. Spread the mixture on a greased plate, flatten it evenly, and let it set. Cut into diamond shapes and top with chopped almonds or silver leaf if you like.
This sweet is dense, warming, and travels well too — perfect if you’re sending it as part of a Teej ki saugāt.
Hariyali Pulao (green masala rice)
Green is the colour of the day — and this simple, herby pulao fits right in. It’s light, aromatic, and can be eaten on its own or with a bowl of curd.
To make:
Grind a paste of fresh coriander, mint, green chillies, ginger, garlic, and a splash of lemon juice. In a pan, heat ghee or oil, add whole spices like bay leaf, cardamom, and cumin, then sauté the paste until fragrant. Add soaked basmati rice, salt, and water. Cook until the rice is fluffy and each grain is separate. Top with cashews or paneer cubes if you’re feeling fancy.
It’s festive without being heavy, and captures the mood of monsoon beautifully.
Kele aur Singhade ke Atte ki Tikki (banana-water chestnut cutlets)
Perfect for those observing the Teej fast with vrat-friendly ingredients, these tikkis are made without wheat or regular salt — and they’re still absolutely delicious.
To make:
Mash ripe bananas with singhade ka atta (water chestnut flour), sendha namak (rock salt), green chilli, grated ginger, and a few crushed roasted peanuts for texture. Shape into small patties and shallow fry in ghee or oil until golden on both sides. Serve hot with green chutney made from mint and coriander.
These tikkis are light, naturally sweet, and filling — perfect for breaking a fast without overwhelming your system.
A celebration of season, colour, and care
Hariyali Teej isn’t about grand meals or elaborate decorations. It’s about embracing slowness, dressing up with intention, and cooking with heart. Whether you fast or not, the spirit of the day lies in connection — with nature, with tradition, and with yourself.
So this 27 July, let the monsoon in. Swing under a tree, hum an old Teej song, cook something green and comforting, and let the festival do what it’s always meant to — bring joy back to the surface.
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