Importance of Chhath Puja
Chhath Puja Special: When the name of Chhath Mahaparva is mentioned in Bihar, the fragrance of traditional dishes becomes fresh in the houses. This festival is not limited to just puja and fasting, but it is also deeply associated with family, tradition and childhood memories. Along with Bihar, it is also celebrated with great enthusiasm in Jharkhand and eastern Uttar Pradesh. In this great festival which lasts for four days, every day has its own special tradition.
Nahay-Khay's special food
On the first day of Chhath, there is a tradition of preparing gourd vegetable and rice on Nahay-Khay. In this, gram dal is used along with bottle gourd. This food is prepared without garlic and onion, using rock salt and pure ghee. It is served with Arwa rice. The fast begins the four-day festival with this satvik food.
Kharna's special offering
Kharna is celebrated on the second day of Chhath. On this day, prasad of jaggery kheer and roti is made in the evening. It is prepared from new rice, milk and jaggery and is traditionally cooked on an earthen stove. After fasting throughout the day, the devotees perform puja in the evening and take Prasad, after which the waterless fast of about 36 hours begins.
Thekua: Mandatory Prasad of Chhath
Thekua is considered the most important prasad in Chhath Puja. It is made from wheat flour, jaggery and desi ghee. Fennel and grated coconut are also added to enhance the taste. The dough balls are given a traditional design using a wooden mold and then fried on low flame. Thekua is decorated in soup at the time of Arghya.
Importance of Kasar
Along with Thekua, Kasar is also included in the major offerings of Chhath. It is made from new rice flour, jaggery and pure ghee. Small laddus are prepared by mixing all the ingredients. While offering Arghya to Sun God and Chhathi Maiya, Kasar is also kept in the soup. Its traditional method and taste make it a special identity of Chhath.
Tradition and purity of Chhath
Special care is taken of cleanliness while preparing food and prasad during Chhath Mahaparva. Efforts are made to keep everything pure, from cleaning the houses to the utensils used in the kitchen. This is why traditional methods and selected ingredients are given priority in making these dishes. Lauki Bhaat, Jaggery Kheer, Thekua and Kasar are not just dishes but are part of the cultural heritage passed down from generations.