Sweet Offerings of Chhath Puja: Traditional Bihari Delights

Chhath Puja Sweets hold a deep connection with devotion, religiosity, and the vibrant cultural celebrations of this auspicious festival. The sweets prepared during Chhath Puja aren't just delicacies; they symbolize the devotion and reverence that worshippers offer to the Sun God. From thekua to rice laddoo, these sweets are prepared with care and dedication, representing purity and the spirit of the festival. As families gather to offer Chhath Puja Sweets to the setting and rising sun, the aroma of these sweets fills the air, intertwining tradition, love, and the joy of communal celebration.

Thekua

Thekua is a quintessential Chhath Puja sweet, symbolizing devotion and tradition. This crunchy and mildly sweet treat is made with wheat flour, jaggery, and coconut, embodying the essence of the festival. Let’s dive into the simple yet fulfilling process of making Thekua at home.

Ingredients:

• Whole wheat flour: 250 gm
• Jaggery (grated): 150 gm
• Coconut (grated): 50 gm
• Fennel seeds: 3 pinch
• Cardamom powder: 1/2 tsp
• Ghee (melted): 50 gm
• Water: as needed for kneading
• Oil: for deep frying

Method:

1. Prepare the jaggery syrup: Dissolve jaggery in a small amount of water over medium heat until it forms a syrup, then let it cool down slightly.
2. Mix dry ingredients: In a bowl, combine whole wheat flour, grated coconut, fennel seeds, and cardamom powder.
3. Incorporate ghee: Add melted ghee to the flour mixture and rub it in until it resembles coarse breadcrumbs.
4. Add jaggery syrup: Gradually add the cooled jaggery syrup to the flour mixture, kneading it into a stiff dough. Add water if necessary.
5. Shape the thekuas: Divide the dough into small balls and flatten them into discs, or use a wooden mold to create traditional patterns.
6. Fry: Heat oil in a deep pan and fry the thekuas on medium heat until golden brown and crisp.
7. Cool and serve: Let them cool completely before serving, as they firm up and become crunchier.

 Malpua

These deep-fried pancakes, soaked in sugar syrup, represent devotion and festivity of Chhat Puja. The crispy edges with a soft, fluffy center make malpua irresistible and a perfect treat for your Chhath Puja Sweets collection.

Ingredients:

• Whole wheat flour: 200 gm
• Semolina (sooji): 50 gm
• Milk: 250 ml
• Sugar: 150 gm
• Fennel seeds: 2 pinches
• Cardamom powder: 1/2 tsp
• Ghee: for frying
• Water: as needed

For Sugar Syrup:

• Sugar: 200 gm
• Water: 100 ml
• Saffron strands (optional): a few
• Cardamom pods (crushed): 2-3

Method:

1. Prepare the sugar syrup: Dissolve sugar in water over medium heat, add saffron strands and crushed cardamom pods, and simmer until the syrup reaches one-string consistency. Set aside.
2. Make the batter: In a bowl, mix wheat flour, semolina, and fennel seeds. Gradually add milk to form a smooth, lump-free batter. The consistency should be similar to pancake batter.
3. Rest the batter: Allow the batter to rest for 15-20 minutes to let the semolina absorb the milk and thicken slightly.
4. Fry the malpuas: Heat ghee in a pan. Pour a small ladle of batter into the hot ghee and fry the malpuas on medium heat until they turn golden brown on both sides.
5. Dip in sugar syrup: Immediately soak the fried malpuas in the warm sugar syrup for a minute or two, ensuring they are well-coated.
6. Serve: Garnish with chopped nuts or saffron strands and serve warm.

Rice Laddoo

Rice Laddoo, is a simple yet divine treat in Chhath Puja celebrations. Made with just a few ingredients that reflect the essence of traditional Chhath Puja Sweets. Their melt-in-the-mouth texture and subtle sweetness make them a favorite during the festival.

Ingredients:

• Rice flour: 200 gm
• Jaggery (grated): 150 gm
• Ghee: 50 gm
• Cardamom powder: 2 pinches
• Grated coconut (optional): 100 gm
• Water: as needed

Method:

1. Roast the rice flour: Heat a pan on low flame and dry roast the rice flour for 5-7 minutes, stirring continuously, until it releases a mild aroma. Be careful not to brown it. Set aside.
2. Prepare jaggery syrup: In another pan, dissolve grated jaggery in a small amount of water. Stir and cook until the syrup reaches a slightly sticky consistency. Add cardamom powder for flavor.
3. Mix flour and syrup: Gradually pour the hot jaggery syrup into the roasted rice flour, stirring constantly. Add the ghee and mix until the mixture starts to come together.
4. Shape the laddoos: Once the mixture cools enough to handle, grease your hands with ghee and shape small portions into round laddoos.
5. Optional step: For an extra touch of flavor and texture, you can add grated coconut to the mixture before shaping the laddoos.
6. Serve: Let the rice laddoos cool completely before serving or storing them.

Traditional sweets like Rice Laddoo, Thekua, and Malpua form an integral part of Chhath Puja, representing devotion, culture, and the joy of celebrating together. Just like the evergreen Sandesh from Bengal or the beloved Mysore Pak from Karnataka, these simple yet flavorful sweets hold a deep significance during the festival. They connect generations and regions through the shared love for food and faith. As you prepare these delicacies, you’re not just cooking—you're carrying forward a tradition that honors devotion and the joy of communal celebration.