Chhath Puja, celebrated predominantly in Bihar, Jharkhand, and Uttar Pradesh, is a festival dedicated to the Sun God, Surya, and Chhathi Maiya. The festival, known for its unique rituals, also boasts a rich culinary tradition, with sweets playing a central role. Among the many delicacies prepared, Thekua and Kheer stand out as favorites. Join us as we explore the recipes for these Chhath Puja Sweets, perfect for sharing and celebrating with family and friends.
Thekua
Thekua is a crunchy, sweet snack made primarily from whole wheat flour and jaggery, symbolizing abundance and prosperity. This delightful treat is often shaped into small discs and fried to golden perfection.
Ingredients:
- 500 gm whole wheat flour
- 250 gm jaggery (grated)
- 100 ml ghee (for dough)
- 100 ml water (or as needed)
- 5 gm cardamom powder
- 50 gm chopped nuts (optional, like cashews and almonds)
- 25 gm sesame seeds
- ghee (for frying)
Preparation:
- In a pan, add 100 ml of water and bring it to a boil. Add the grated jaggery and stir until it dissolves completely. Once dissolved, strain the syrup to remove impurities and let it cool.
- In a mixing bowl, combine the whole wheat flour, cardamom powder, and sesame seeds. Gradually add the jaggery syrup and melted ghee to the flour mixture. Knead it into a smooth, firm dough, adjusting with water if necessary. Let the dough rest for about 20-30 minutes.
- Take small portions of dough and shape them into round discs, approximately 5 cm in diameter. You can press the center slightly to create a design or pattern.
- Heat ghee in a deep pan over medium flame. Once hot, carefully add the shaped dough pieces, frying them in batches. Fry until they turn golden brown and are crispy. Remove and drain excess oil on paper towels.
- Allow the Thekua to cool completely before serving. They can be stored in an airtight container and last for several days.
Kheer
Kheer, a rice pudding, is another beloved sweet during Chhath Puja, prepared with rice, milk, and sugar. Its creamy texture and rich flavor make it a festive favorite. To make the festival more auspicious, offer the kheer and a delicious Sandesh recipe to the deity.
Ingredients:
- 200 gm basmati rice
- 1 lt full-fat milk
- 150 gm sugar (adjust to taste)
- 5 gm cardamom pods (crushed)
- 50 gm chopped nuts (pistachios, almonds)
- 30 gm raisins
- 20 ml ghee
- a pinch of saffron strands (optional)
Preparation:
- Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a heavy-bottomed pan, heat 20 ml of ghee. Add the soaked rice and sauté for 2-3 minutes on low heat until lightly toasted.
- Pour in the full-fat milk and bring it to a gentle boil. Once boiling, reduce the heat and let it simmer. Stir occasionally to prevent sticking. After about 15-20 minutes, when the rice is cooked and the milk has thickened, add sugar, crushed cardamom, and saffron (if using).
- Stir in the chopped nuts and raisins, allowing them to soak in the flavors for an additional 5-10 minutes.
- Remove from heat and let the Kheer cool slightly before serving. It can be enjoyed warm or chilled, making it versatile for any occasion.
Malpua
Malpua is the stuff of Indian dessert dreams. This deep-fried pancake dipped in sugar syrup is crispy on the edges and soft in the center, making it a perfect Chhath Puja offering.
Ingredients::
- 200 gm all-purpose flour
- 50 gm semolina (sooji)
- 200 ml milk
- 150 gm sugar
- 100ml water (for syrup)
- 2 gm cardamom powder
- 5 gm fennel seeds
- 200 ml ghee for frying
Procedure:
- Mix flour, semolina, fennel seeds, and cardamom powder in a bowl. Gradually add milk while stirring, making sure there are no lumps (nobody likes lumpy malpuas!).
- Let this batter rest for about 30 minutes.
- Meanwhile, prepare the sugar syrup by boiling sugar and water together until it reaches a slightly thick consistency.
- Heat ghee in a separate pan and pour the flour and semolina batter in small circles, frying each malpua until it turns golden brown. Keep them aside.
- After the malpuas are done, dip them into the sugar syrup for a few seconds, and voilà! A sweet, crispy, syrupy indulgence is ready for your Chhath Puja feast.