Chhath Puja is a significant Hindu festival dedicated to the worship of the Sun God, Surya, and Chhathi Maiyaa, the cosmic energy. Celebrated with immense devotion, this festival spans four days, typically observed in the month of Kartik according to the Hindu calendar. It holds special cultural and spiritual importance in the states of Bihar, Jharkhand, Uttar Pradesh, and some regions of Nepal. Devotees engage in rigorous rituals, fasting, and express gratitude to the Sun God for sustaining life on Earth.
These recipes, crafted by Chef Ashish Singh, Corporate Chef at Dhansoo Café, Gurugram, are a delightful way to partake in the Chhath Puja festivities, blending tradition and taste in a celebration of devotion and community.
RASIYAW (RICE KHEER)
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:
Soak the rice in water for 20 to 30 minutes. Then drain the water.
Heat a bottom pan on medium heat. Add ghee to it.
Add soaked & drained rice, green cardamom; toss the rice with ghee and cardamom, stirring constantly until aromatic.
Add milk to the pan and stir well. Let the milk come to boil.
Once the milk has come to a boil, lower the heat to low and let the kheer cook.
Add jaggery & dry fruits mix.
KASAR KE LADDU
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:
Put ground rice in a pot. Add dry fruits, jaggery powder, and desi ghee to it and mix all the ingredients well.
Take it and press it with light hands and make small round balls of it.
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)
In a bowl, add maida and ghee.
Mix it well until the flour binds well when you try to make a ball out of it.
Add sugar, dry fruits, and fennel seeds, and mix well.
Depending upon the amount of flour you are using, you may want to divide it into two parts.
Add water little by little to one part and knead it into a medium soft dough.
Take small portions of the dough and make a ball of it.
Flatten the ball on a rolling board to 1/2 inch of thickness and place it in a tray.
Heat oil in a pan and fry the thekuas on low flame until they turn golden brown and are cooked properly from the inside.
The thekuas are ready to be served. Serve hot or cold.
Store them for 15-20 days in an airtight container and use them as snacks.
Do not leave the dough unused for long; fry it soon after it gets prepared.
If the dough is left for a long time, it might become soggy, especially due to the sugar content.
Do not fry more than 4-5 pieces at once.