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

The Divine Flavors of Chhath Puja Prasad

Food during Chhath Puja goes beyond mere nourishment; it is a holy offering crafted with utmost purity, devotion, and careful observance of traditional practices. The Prasad is venerated by millions and is thought to embody 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 biscuit prepared using whole wheat flour, pure jaggery syrup, ghee, and fennel seeds.

Due to its role as a natural preservative and its extended 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 using white sugar, it is sweetened with pure, unrefined jaggery (Gud). The rice selected is specifically Arwa Chawal. Preparing Rasiyaw demands careful attention, as the milk may curdle upon adding jaggery. It is 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 offered in the Soop together with Thekua during the Arghya ceremonies.

The Rule of the Chulha

What sets Chhath Prasad apart is its method of preparation. Using everyday gas stoves or regular cooking utensils is strictly prohibited. Instead, a temporary oven (Chulha) is made from clay and cow dung. Dry mango wood is the only acceptable fuel. The cook must cover their mouth and hair to ensure that not even a stray breath or hair can contaminate the sacred food.