Like all other Indian Festivals, Chhath Puja is also incomplete without it s special recipes. Now the Chhath Puja celebrations have spread to most of the parts of India but the special Bihari recipe for this occasion remains the same. The Chhath Prasad itself consists of these special sweets. With Thekua being the specialty of Chhath Puja, some other important recipe to enrich your taste buds on Chhath Puja are:

Thekua

Ingredients:

  • 500 g Whole Wheat Flour (Atta)
  • 2 tbsp Coconut (chopped)
  • 4 green Cardamom (peeled and mashed)
  • 300 g Jaggery (Gur)
  • 1-1/2 cups Water
  • Ghee (or vegetable Oil)
  • Saancha

Procedure:

  1. Make a watery solution of water, green cardamom, and jaggery.
  2. Now, mix 4 tbsp of the above solution of jaggery to ghee, and coconut. Mix into the wheat flour and form dough, just as you make for chapattis.
  3. Use as much as jaggery syrup as required, to make dough.
  4. Now, take a lump of dough, press it flat on your palm, and press it against a sancha (embroidered wooden surface or mould) for making a shape.
  5. After the shape has been acquired from the sancha, deep fry in ghee or oil till golden brown.
  6. Strain the ghee on a paper towel.
  7. Serve it completely cool.

Thekua










Rice Kheer

Ingredients:

  • 1/2 cup Basmati Rice
  • 10 tbsp Sugar
  • A few strands of Saffron
  • 6 cup Milk
  • 1 tsp Ghee
  • 1 cup Water
  • 1 tsp Raisins
  • 1 tsp Cardamom Powder
  • 1/2 cup Cashew Nut (thinly sliced)

Procedure:

  1. Take milk in a pot and bring it to a boil. Reduce the flame.
  2. Meanwhile wash the raw rice thoroughly.
  3. Add the rice into the boiling milk.
  4. When rice are half cooked, add little water if required.
  5. Mix sugar and cashew nut pieces with cooked rice.
  6. Stir continuously until it boils.
  7. Dissolve saffron in little milk.
  8. Add it to the cooked mixture with cardamom and raisins. Mix well. Rice kheer is ready to serve.
Rice Kheer












Malpua

Ingredients:

For Syrup:

  •     1 cup Sugar
  •     1 cup Water
  •     Saffron strands
  •     1/2 tsp Cardamom Powder

 

For Rabri:

  •     1 liter Milk
  •     1 cup Sugar


For Malpua:

  •     500 gms All Purpose Flour
  •     1/2 tsp Baking powder
  •     400 gms Sweetened Condensed Milk
  •     Slivered almonds and pistachios to garnish
  •     Ghee

Procedure:

  1. Mix milk and 1 cup of sugar in a thick-bottomed pan.
  2. Cook to reduce it to a fourth of its original volume while stirring frequently.
  3. Remove it from the fire; allow cooling and then chilling in the refrigerator.
  4. Mix equal quantity of sugar and water in a pan.
  5. Boil it until a single-thread consistency is obtained.
  6. Add cardamom powder, saffron threads, mix well.
  7. Keep it aside to use later.
  8. In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter.
  9. Meanwhile heat enough ghee in a deep frying pan to cook the malpuas.
  10. Pour the batter into the oil to form circles about 4" in diameter.
  11. Cook till golden brown.
  12. Remove from the oil and put directly into the sugar syrup.
  13. Remove after 2-3 minutes and drain on a wire rack.
  14. Now to serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts.

Malpua













Balushahi


Ingredients:

  • 6 cups Maida
  • 8 cups Sugar
  • 3 cups Water
  • 1 tsp Soda (bicarbonate)
  • 1/2 cup Pistachios
  • Ghee for frying
  • 2/3 cup Ghee (for adding in maida to make dough)

Procedure:

  1. Mix maida, soda, and 2/3 cup ghee to make stiff dough.
  2. Roll out small balls from this dough.
  3. Heat ghee and fry these balls till it turns brown.
  4. Prepare sugar syrup of two thread consistency.
  5. Dip fried balls in sugar syrup.
  6. Drain the excess syrup.
  7. Adorn with pistachios.
  8. Balushahi is ready.

छठ पूजा के पकवानों की विधि और सामग्री हिंदी में पढ़ें, यहां क्लिक करें

 

 

 

 

 

 

 

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