Chhath puja 2021: Traditional prasad recipes of baked thekua, rasiya, rice laddu


Chhath is an ancient Vedic festival that occurs mainly in Bihar, Jharkhand, Uttar Pradesh and the Madhesh region of Nepal. Chhath Puja is central to the celebration of this festival and is dedicated in honor of the solar deity, Surya, and his sister Shashti Devi (Chhath Maiya), to seek their blessings and thank them for granting them all the fortunes of life. Can you

This year Chhath started with Nahay Khay on 8th November and will end with Usha Arghya on 11th November which people will mark by breaking their 36 hours long time.anhydrousDo fast by offering arghya to the rising sun. Since the Chhath Puja festival runs throughout the spring, there are easy and delicious traditional prasad dishes ranging from thekua to rasiya or rice kheer and more.

1. Baked Thekua:

Baked Thekua (Instagram/


Whole wheat flour (atta) – 1 cup

Fine Semolina – 2 tbsp

Baking Powder – 1/2 tsp (optional)

Jaggery (I used powered) – 1/3 cup

Ghee – 3 tbsp

Cardamom (small cardamom) and fennel (grated) seeds – 1 tsp (grated)


First of all, add some hot water to the jaggery powder and let it melt. Take flour in a bowl, add semolina, crushed fennel, cardamom and baking powder.

Add ghee to the flour and mix it well until it resembles the texture of bread crumbs. Now gradually add jaggery syrup to the flour mixture and knead a stiff dough.

Preheat the oven to 180° for 10 minutes and cover a baking pan with butter paper. Divide the dough into small pieces and roll each piece into a ball and then flatten it with your palm. Decorate it as you wish.

Place the shaped dough on the prepared baking pan. Bake for 15-20 minutes or till thekua turns light brown. They will be a bit soft when you take them out of the oven but will harden as they cool.

(Recipe: Instagram/

2. Rasiya or Rice Kheer

Rasiya or Rice Kheer (Subia Baiganpalli - MSc. Clinical Nutrition and Dietetics and Shikha Dwivedi - MSc. Clinical Nutrition and Dietetics, in-house nutritionist at Oziva)
Rasiya or Rice Kheer (Subia Baiganpalli – MSc. Clinical Nutrition and Dietetics and Shikha Dwivedi – MSc. Clinical Nutrition and Dietetics, in-house nutritionist at Oziva)


1 liter milk

1½ cups rice (short grain)

2 tbsp almonds and pistachios (washed and soaked overnight)

1 tablespoon raisins (optional)

1 pinch saffron

1/4 tsp cardamom powder

cup jaggery powder

2 tbsp kewra water (optional)


Heat milk and add saffron strands. Let it boil and reduce the flame. Filter the soaked rice and add it to the milk. Cook on medium heat for 20 minutes. Keep stirring to avoid lumps.

Add cardamom powder, all dry fruits, jaggery powder. Stir well and add kewra water (optional). Keep the flame high and cook till the kheer thickens. Switch off the flame and let it cool down for a few minutes.

Serve hot or cold as per your choice. Garnish with additional dried fruits and rose petals.

(Recipe: Subiya Baiganpally – Msc. Clinical Nutrition and Dietetics and Shikha Dwivedi – Msc. Clinical Nutrition and Dietetics, in-house nutritionist at Oziva)

3. Rice Ladoo

Rice Laddu (Parul Gupta)
Rice Laddu (Parul Gupta)


1 cup rice flour

4 tbsp dry coconut

3/4 cup fresh milk cream

1/2 tsp cardamom powder



To make rice ladoos, place a pan on low flame and add 1 cup of rice flour to it. Now fry the rice flour on low flame while stirring it continuously. After the smell of rice flour comes, add 5 tbsp dry coconut to it, mix well and fry.

Now add 3/4 cup fresh milk cream to it and mix everything well. Now add 1/2 cup sugar powder, mix well and cook on low flame. Now add 1/2 tsp cardamom powder and mix well.

Now turn off the gas and cook for 30 seconds while stirring continuously. Close the lid and let it remain like this for 7-8 minutes. Now, add some dry fruits (as you like) to the pan and mix well.

Grease your hands with ghee and take a small portion of the laddu mixture and make laddus out of it. Make laddus from all the mixture. If you can’t make laddus out of the mixture, add some ghee or warm milk, try again.

(Recipe: Parul Gupta)

the profit:

jaggery material Jaggery Makes it more nutritious because this nutritious byproduct of the sugar making process is removed when making refined sugar. Jaggery is rich in vitamins and minerals, makes a great immunity booster, forms a shield against health ailments like cough and cold and leads to better digestive health, prevention of anemia, liver detoxification and better immune function.

Semolina One is nutrient-dense and contains fiber, iron and magnesium. It improves digestion, aids in heart health and is diabetic friendly.

Almond They are rich in healthy fats, fiber, protein, magnesium and vitamin E and not only reduce appetite while promoting weight loss but also reduce blood pressure as well as lower blood sugar levels and cholesterol levels. Huh. According to a study published in The American Journal of Clinical Nutrition, eating almonds in place of normal snacks can reduce the drop in heart rate variability (HRV) that occurs during mental stress, thereby improving heart function.

consumption of nuts Increases energy and stamina. Since they are rich in fiber, it provides better digestion.

follow more stories Facebook And Twitter


For More News Go To DailyNewsCatch and Follow on Our Twitter Page DailyNewsCatch

Leave a Reply