Traditional Chhath Puja Prasad: Thekua, Rasiya Kheer and Other Foods

The Divine Flavors of Chhath Puja Prasad

Food during Chhath Puja is far beyond mere nourishment; it serves as a holy offering crafted with utmost purity, devotion, and careful observance of age-old customs. The Prasad is venerated by millions and is thought to convey the blessings of Chhathi Maiya.

The Crown Jewel: Thekua

No discussion of Chhath Puja is complete without mentioning Thekua (also referred to as Khajuria or Tikari). It is a crunchy, deep-fried sweet cookie prepared with whole wheat flour, pure jaggery syrup, ghee, and fennel seeds.

Due to its natural preservative qualities and long shelf life, Thekua was traditionally an ideal Prasad for travelers covering great distances. It represents the sweet reward of dedication and effort. Families dedicate a whole day to making dough and frying thousands of Thekuas to share with neighbors and friends.

Rasiyaw (Jaggery Kheer)

Prepared specifically on the second day (Kharna), Rasiyaw This is a distinctive variety of Kheer. Rather than white sugar, it is sweetened using pure, unrefined jaggery (Gud). The rice chosen is specifically Arwa Chawal. Preparing Rasiyaw demands careful attention, as the milk may curdle upon adding jaggery. It is typically enjoyed with freshly puffed puris or plain rotis.

Kasasar (Rice Ladoo)

Another popular offering in certain regions is KasasarThese are spherical laddus prepared from roasted rice flour combined with jaggery and ghee. They are arranged in the Soop along with Thekua during the Arghya ceremonies.

The Rule of the Chulha

Chhath Prasad stands out due to its distinctive cooking method. The use of ordinary gas stoves or regular cooking utensils is strictly prohibited. Instead, a temporary oven (Chulha) is built using clay and cow dung. Dry mango wood is the only acceptable fuel. Additionally, the cook must cover their mouth and hair to ensure that not even a stray breath or hair can contaminate the sacred food.