Kajli Teej is one of the most awaited festivals of Rajasthan. This festival is celebrated primarily by married women by fasting for long and healthy life of their husbands.
I am a Punjabi and my husband belongs to Rajasthan. I don’t fast but we do believe in celebrating the spirit of this festival. This time Badi Teej was on 5th of August. (I know, I am quite late in posting this one :()
“maaruji abaki teeja ne donu pindo paasyaji mehara raaj”
This line is from a song that is sung during the prayer (pooja) performed on this festival. Translation: Wife sings this song to her husband, “my dear, this time on Teej, we both will have the Pinda together“.
Sattu ka pinda is something that my mom-in-law has been preparing every year for all of us. I have learnt it from her and this time I prepared it on my own with a little guidance from her! (a pat on my back for this one (wink)!)
Sattu is irresistibly delicious! So much so that I can’t stop myself from having it every now and then once it’s prepared!
Traditionally, after fasting for an entire day, in evening, all women dress up in their best attire and jewelry with heena (mehndi) pecked hands and feet. As the sun sets, all women of the family and neighboring houses gather and perform prayer and hear Badi Teej katha, followed by worshiping the moon and having sattu. Sattu Paasana, as it is called in Marwari, means the following - the husband sits next to his wife, takes out the sattu seven times using the silver coin and offers it to his wife.
In my family, we celebrate the festival by wearing festive clothes, spending time together and at night offering sattu to each other and praying for a happy and healthy family!
- 500 gms Gram Flour (Mota Besan)
- 300 gms Clarified Butter (Ghee)
- 1 Cup Sugar
- 1/2 Cup Almonds
- A pinch of Saffron (Kesar)
- 3-4 pieces of Cardomom (choti Elaichi)
- Heat Butter in a big pan and once the butter melts, add gram flour to it. Keep stirring.This part is a bit time consuming. It takes around half an hour for the flour to get roasted and leave butter.
- Remove the pan from stove, once the flour gets roasted, starts leaving butter(after almost half an hour) and starts giving fragrance(it will be easily noticable).
- Let the flour cool down. Powder the sugar and mix it properly with roasted flour.
- Add powdered cardamom seeds, Saffron and chopped almond. (For this festival we make a peenda by pressing and keeping it in a bowl however it can also be converted to laddoos!)
- Garnish with Saffron and Almonds!