Chhath Puja is as much a feast for the soul as it is for the palate. The food prepared during these four days is the epitome of "Sattvic" cooking—strictly vegetarian, prepared without onion or garlic, and often cooked on traditional earthen stoves (Chulhas) using mango wood.
The Prasad of Chhath is considered highly sacred. It is believed that the purity maintained during cooking is what pleases Chhathi Maiya.
1. The Legendary Thekua (Khajuria)
Thekua is the heart of Chhath Puja. It is a crunchy, deep-fried cookie made from whole wheat and jaggery.
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Traditional Touch: Use a wooden mould (Sancha) to emboss beautiful floral or leaf designs.
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The Secret: Use Desi Ghee for frying and add chopped dry coconut and fennel seeds (saunf) for that authentic Bihar aroma.
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Pro-Tip: Don't over-knead the dough; it should be crumbly to ensure the Thekua stays "khasta" (crispy).
2. Rasiyao (Jaggery Rice Kheer)
Served on the second day (Kharna), this is the first meal the devotee eats after a day-long fast.
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Ingredients: Arwa Rice (raw rice), Jaggery (Gur), and full-fat milk.
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Value: Unlike regular kheer, the use of jaggery instead of sugar makes it earthy and rich in iron. It is traditionally cooked in a new earthen pot to absorb the clay's fragrance.
3. Kaddu-Bhaat (Bottle Gourd & Rice)
This is the inaugural meal of Chhath, eaten on Nahay-Khay.
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The Recipe: Simple boiled rice served with a subtly spiced bottle gourd curry (Lauki ki Sabji) and Chana Dal.
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Information: Bottle gourd is chosen because it is easy to digest and has high water content, preparing the body for the upcoming rigorous fast.
4. Kasar (Rice Flour Ladoo)
Often found alongside Thekua in the Soop (bamboo basket).
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The Recipe: Made by mixing coarsely ground rice flour, jaggery powder, fennel seeds, and a generous amount of ghee. These are shaped into small round balls.
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Context: Unlike Thekua which is fried, Kasar is a "dry" sweet that stays fresh for weeks, making it perfect for distribution after the festival.
5. Hara Chana (Green Chickpeas)
No Chhath Arghya basket is complete without soaked green chickpeas.
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Preparation: Simply soaked overnight and offered raw, or lightly sautéed in ghee with green chillies and rock salt (Sendha Namak).
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Symbolism: It represents the harvest of the season and the offering of the Earth’s fresh bounty to the Sun.
6. Seasonal Fruit Offerings (The Basket Fillers)
Chhath celebrates seasonal biodiversity. The following are essential "raw" recipes of nature included in the offerings:
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Daabh Nimbu (Pomelo): A large, citrusy fruit that is a must-have.
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Sugarcane (Ganna): Symbolizing sweetness and growth.
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Suthni: A local root vegetable (similar to sweet potato) that is boiled and offered.
Why is Chhath Food "Pure"?
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Salt Selection: Only Sendha Namak (Rock Salt) is used; common sea salt is avoided.
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No Onion/Garlic: These are considered "Tamasic" (heavy/distracting) and are strictly banned from the house for all four days.
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Hand-Ground Spices: Traditionally, spices like turmeric and cumin are ground at home to ensure no contamination.
Reader Interactive: Which One Is Your Favorite?
Poll: If you had to pick one Chhath snack to eat all year round, what would it be?
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A) Crispy, sweet Thekua
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B) Creamy, earthy Rasiyao
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C) Soft, syrupy Malpua
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D) Savory Kaddu-Bhaat
Cooking Challenge: Try making Thekua at home this weekend! You don't need a sancha; you can use a fork or a clean grater to make patterns. Tag us in your photos!
छठ पूजा के पकवानों की विधि और सामग्री हिंदी में पढ़ें, यहां क्लिक करें