One of the important festivals celebrated across India in Kartik month is Chhath Puja, a 4-day celebration that marks the worshipping of Sun God and Chatthi Maiyaa. During these 4 days, several traditional dishes are prepared, which are also a part of the prasad offered to the Sun God […]
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One of the important festivals celebrated across India in Kartik month is Chhath Puja, a 4-day celebration that marks the worshipping of Sun God and Chatthi Maiyaa. During these 4 days, several traditional dishes are prepared, which are also a part of the prasad offered to the Sun God and Chatthi Maiyaa. Today is the last day of Chhath (also known as Parna) on which the fast ends after offering arghya to the rising sun. Here are the traditional recipes prepared on the occasion of Chhath Puja. (Image courtesy: istock images)
A delicious Kheer is made by cooking rice in milk with jaggery and water. This is a special kheer prepared on this occasion and is also known as Rasiyaw or Rasia. Hot pooris are made alongside this dessert. It is first offered to the Sun God and then eaten by those who keep a fast.
Who doesn’t like Thekua, the traditional Bihari sweet that’s loaded with nutrition? This sweet dish is made by making a dough of wheat flour, jaggery, dry fruits and even fennel seeds. Small tikkis are made out of the dough, which is then deep-fried in ghee.
Green chickpeas or hara chana, which is commonly known as Cholia mark the arrival of winters. It is one of the other prasads made during Chhath Puja and is made by soaking cholia overnight. In the morning, cholia is sauteed in ghee with green chillies and cumin seeds.
It’s a special laddoo made with rice/wheat flour, jaggery and ghee with fennel seeds. This combination keeps the body warm during winters.
One of the important prasads prepared during Chhath Puja is Ghiya Sabzi and Rice, which is made by cooking the bottle gourd in ghee over clay pots or clay stoves. The reason why it holds so much importance is that it uses Ganga Jal while cooking, and no other water is used. This sabzi is served with boiled rice and symbolizes the body’s purification.
Chana dal is first soaked for 3-4 hours and then pressure cooked for 2-3 whistles. Afterwards, chaunk is added into it, which is made by cooking spices like cumin seeds, dhaniya powder, and whole red chillies in ghee.
To make steamed rice, first, soak 1-2 cups of basmati rice for 3-4 hours. Then, add them in a deep-bottomed pan along with 4-5 cups of water and 2 pinches of salt. Let them boil and once done, drain the water and steamed rice are ready.
Poori is a delicious bread that’s deep-fried. A tight dough is made of wheat flour along with salt to taste and little carom seeds. Small balls are squeezed from it and then rolled into a disc, which is further deep-fried in ghee. These pooris can be enjoyed with Rasiyaw, ghiya ki sabzi and even chana dal.
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