Chhath Puja is one of the most sacred festivals of Bihar, Jharkhand and eastern Uttar Pradesh, now celebrated by families across India and abroad. The prasad offered to Surya Dev and Chhathi Maiya is prepared with great purity, usually without onion, garlic or ordinary salt.
If you are celebrating away from home and want to recreate the flavours you grew up with, here are 10 traditional Chhath Puja prasad recipes with simple steps.
Quick List: Top 10 Traditional Chhath Puja Prasad Recipes
- Thekua
- Rasiya (Gur Wali Kheer)
- Kharna Roti with Ghee
- Kasar (Rice Flour Ladoo)
- Chana Dal Lauki Sabzi (Kaddu Bhaat Day)
- Ghee Rice for Nahay Khay
- Puri Made with Ghee
- Sweet Coconut Laddu
- Seasonal Fruit Offering
- Gud Wala Makhana Chikki
1. Thekua
Thekua is the heart of Chhath prasad. Mix whole wheat flour with melted ghee, jaggery syrup, grated coconut and a pinch of fennel and cardamom. Knead a firm dough, press each piece on a wooden thekua mould and deep fry on low flame until crisp and golden.
Thekua stays fresh for over a week, so many families make large batches to share.
2. Rasiya (Gur Wali Kheer)
Rasiya is rice cooked in milk and sweetened with jaggery, prepared on the evening of Kharna. Cook rice in milk until soft, switch off the flame, let it cool slightly and then stir in jaggery so the milk does not curdle.
It is traditionally served with ghee-smeared roti on a banana leaf.
3. Kharna Roti with Ghee
Simple wheat rotis cooked on a clay chulha with mango wood are an important part of the Kharna prasad. They are brushed generously with pure ghee.
The rotis are eaten along with rasiya to break the day-long fast.
4. Kasar (Rice Flour Ladoo)
Kasar is made from roasted rice flour mixed with jaggery, ghee and grated coconut. Dry roast the rice flour until aromatic, mix with melted jaggery and shape small ladoos while warm.
It has a light, earthy sweetness and is very easy to make.
5. Chana Dal Lauki Sabzi (Kaddu Bhaat Day)
On Nahay Khay, the first day, devotees eat lauki (bottle gourd) cooked with chana dal and rice. The dish uses rock salt (sendha namak) and minimal spices.
It is light, sattvic and prepares the body for the fast.
6. Ghee Rice for Nahay Khay
Plain rice cooked in an earthen or brass pot and topped with ghee is served alongside the lauki dal. Its simplicity reflects the purity of the festival.
Use fresh, new-harvest rice if possible.
7. Puri Made with Ghee
Soft wheat puris fried in ghee are offered in many households. The dough is kneaded with water and a little ghee only.
They pair beautifully with thekua and fruits in the soop (bamboo basket).
8. Sweet Coconut Laddu
Fresh grated coconut cooked with jaggery until sticky, then shaped into small balls, is a popular addition to the prasad basket.
Add a little cardamom powder for fragrance.
9. Seasonal Fruit Offering
Sugarcane, banana bunches, sweet lime, coconut, singhara (water chestnut), sweet potato and radish with leaves are arranged in the soop. These are offered as-is to the setting and rising sun.
Choose fresh, unblemished fruits and wash them with clean water.
10. Gud Wala Makhana Chikki
A modern but sattvic addition, roasted makhana coated in jaggery syrup makes a crunchy, healthy prasad that kids love.
It sets in 20 minutes and stores well for several days.
Bonus Tip
Many families prepare prasad on a new or dedicated chulha and use separate utensils kept only for Chhath. If you live in an apartment, a clean new induction cooktop or a separate set of steel vessels is a practical alternative.
Frequently Asked Questions
What is the main prasad of Chhath Puja?
Thekua is the most important Chhath Puja prasad, along with rasiya-kheer, kasar and seasonal fruits like sugarcane and banana.
Is salt used in Chhath prasad?
Ordinary salt is avoided. Where salt is needed, such as on Nahay Khay, rock salt or sendha namak is used.
How long does thekua last?
Properly fried thekua stored in an airtight container stays fresh for 7 to 10 days.
Final Thoughts
Chhath Puja prasad is all about devotion, purity and simple ingredients like wheat, rice, jaggery, ghee and fruits. Whether you are in Patna, Delhi or New Jersey, making these traditional recipes at home keeps the spirit of the festival alive and connects the next generation to their roots.