The Divine Flavors of Chhath Puja Prasad
Food during Chhath Puja is much more than sustenance; it is a sacred offering prepared with extreme purity, devotion, and strict adherence to traditional methods. The Prasad is revered by millions and is believed to carry the blessings of Chhathi Maiya.
The Crown Jewel: Thekua
No discussion of Chhath Puja is complete without mentioning Thekua (also known as Khajuria or Tikari). It is a hard, deep-fried sweet biscuit made from whole wheat flour, pure jaggery syrup, ghee, and fennel seeds.
Because it acts as a natural preservative and has a long shelf life, Thekua was historically the perfect Prasad for people traveling long distances. It symbolizes the sweet fruit of hard work and devotion. Families spend an entire day preparing dough and frying thousands of Thekuas to distribute to neighbors and friends.
Rasiyaw (Jaggery Kheer)
Prepared specifically on the second day (Kharna), Rasiyaw is a unique form of Kheer. Instead of white sugar, it is sweetened with pure, unrefined jaggery (Gud). The rice used is specifically Arwa Chawal. Cooking Rasiyaw requires precision, as the milk can curdle when jaggery is added. It is eaten with freshly puffed puris or plain rotis.
Kasasar (Rice Ladoo)
Another popular offering in certain regions is Kasasar. These are round laddus made from roasted rice flour mixed with jaggery and ghee. They are placed in the Soop alongside Thekua during the Arghya rituals.
The Rule of the Chulha
What makes Chhath Prasad unique is how it is cooked. It is strictly forbidden to use daily gas stoves or utensils used for regular cooking. A temporary oven (Chulha) is crafted from clay and cow dung. The fuel used must be dry mango wood. The person cooking must cover their mouth and hair to prevent even a stray breath or hair from contaminating the holy food.
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