A Feast of Radiance: 3 Traditional Chhath Puja Recipes Illuminating Celebrations

Chhath Puja, a revered Hindu festival dedicated to the worship of the Sun God, Surya, and Chhathi Maiyaa, is a celebration that fuses spirituality and culture. Observed over four days in the month of Kartik, this festival is particularly significant in Bihar, Jharkhand, Uttar Pradesh, and some parts of Nepal. Devotees engage in rigorous rituals, fasting, and expressions of gratitude to the Sun God for sustaining life on Earth.

To add a flavorful touch to your Chhath Puja celebrations, here are three traditional recipes curated by Chef Ashish Singh, Corporate Chef at Dhansoo Café, Gurugram.

Rasiyaw (Rice Kheer)

Ingredients:

• Rice – 50 gms
• Desi Ghee – 40 gms
• Green Cardamom – 10 gms
• Milk – 1 Ltr
• Jaggery – 50 gms
• Kaju (Cashews) – 20 gms
• Almond – 20 gms
• Raisins – 20 gms
• Coconut Giri – 20 gms
• Rose Water (Optional) – 5 ml

Recipe Method & Garnish:

1. Soak the rice in water for 20 to 30 minutes. Then drain the water.
2. Heat a bottom pan on medium heat. Add ghee to it.
3. Add soaked & drained rice, green cardamom; toss the rice with ghee and cardamom, stirring constantly until aromatic.
4. Add milk to the pan and stir well. Let the milk come to boil.
5. Once the milk has come to a boil, lower the heat to low and let the kheer cook.
6. Add jaggery & dry fruits mix.

Kasar Ke Laddu

Ingredients:

• Rice Powder – 1 kg
• Jaggery – 500 gms
• Coconut Dry – 100 gms
• Chhuhara (Dried Dates) – 50 gms
• Desi Ghee – 500 gms
• Kismis (Raisins) – 50 gms

Recipe Method & Garnish:

1. Put ground rice in a pot. Add dry fruits, jaggery powder, and desi ghee to it and mix all the ingredients well.
2. Take it and press it with light hands and make small round balls of it.

Thekua

Ingredients:

• 4 cups All-purpose flour
• 1 cup Sugar
• 1 tbsp Fennel seeds
• 1/2 cup Ghee (for moin)
• Cashew, chopped (as required)
• Raisins, chopped (as required)
• Oil/Ghee (to deep fry)

Instructions:

1. In a bowl, add maida and ghee.
2. Mix it well until the flour binds well when you try to make a ball out of it.
3. Add sugar, dry fruits, and fennel seeds, and mix well.
4. Depending upon the amount of flour you are using, you may want to divide it into two parts.
5. Add water little by little to one part and knead it into a medium soft dough.
6. Take small portions of the dough and make a ball of it.
7. Flatten the ball on a rolling board to 1/2 inch of thickness and place it in a tray.
8. Heat oil in a pan and fry the thekuas on low flame until they turn golden brown and are cooked properly from the inside.

These delectable recipes add a touch of tradition and taste to your Chhath Puja festivities, enriching the celebration of devotion and community.