Chhath Puja

: 7 Native Dishes of Jharkhand That Are Considered Staple Preparations of the Festival

Quick Summary

Chhath Puja, celebrated in the regions of Jharkhand and Bihar, is known for simple homemade sweets, offerings, and meals. Kaddu bhaat is prepared on the first day, while jaggery-based kheer is prepared for Kharna. Other sweets, including thekua, pirukiya, and kasar, are also offered during the festival. Rice, wheat flour, jaggery, and other seasonal ingredients are used widely in these preparations. The customs are different for regions and communities, but traditional food brings communities together during the Chhath Puja celebrations. 

Deep Dive

Chhath Puja is one of the important festivals celebrated across Jharkhand. This festival is dedicated to the Sun God and Chhathi Maiya. This four-day festival is observed through fasting, prayers, and offerings made at sunrise and sunset. Food plays an important part during the rituals, especially the dishes made at home with simple ingredients and traditional methods. 

Both everyday meals and special sweets are part of the festive spread for Chhat Puja. Some are prepared for a particular day of the puja, while others are placed in bamboo baskets as prasad. These preparations are not just about taste; they are also connected to family customs, seasonal ingredients, and the spirit of sharing. 

1. Kaddu Bhaat

Kaddu bhaat is one of the first preparations associated with Chhath Puja. It is traditionally eaten on Nahay Khay, the first day of the festival, when devotees prepare themselves for the days of fasting and prayer.

The dish is made with pumpkin or bottle gourd, and cooked with mild spices and served with steamed rice. Some households prepare it with chana dal as well. The vegetable is cooked until it becomes soft, which gives it a slightly sweet taste and a light, tender texture. The rice balances its mild flavour and makes the meal filling.

Kaddu bhaat is prepared as a sattvik meal, generally without onion or garlic. In some households, the meal is first offered as bhog before being eaten by family members.

2. Rasiaav Kheer

Rasiaav, also called rasiyaw or jaggery kheer, is a traditional sweet made on Kharna, the second day of Chhath Puja. It is made by cooking rice with milk and jaggery. Every household has its unique way of making it, and some also use water, cardamom, or other simple ingredients. The rice is cooked slowly until it becomes soft and the mixture thickens. The texture of rasiaav kheer is creamy, soft, and slightly grainy because of the cooked rice.

Rasiaav is prepared as an offering during the rituals. In many homes, it is served with freshly made roti or puri. 

3. Thekua

Thekua is one of the most well-known foods of Chhath Puja in the regions of Jharkhand and Bihar. It is a deep-fried sweet made with whole wheat flour, jaggery, and ghee. Fennel seeds are also added for fragrance and good digestion, while some recipes also add grated coconut or cardamom.

To make Bihari thekua, all these ingredients are used to make a dough and shaped into small discs or patterned pieces, and fried until they become golden brown. This sweet is crispy on the outside and crumbly on the inside. Jaggery gives it a rich sweetness, while ghee and fennel add to its aroma.

Thekua is arranged in the soop or bamboo basket along with fruits and other prasad before being offered to the Sun God. 

4. Pirukiya

Pirukiya is a deep-fried sweet prepared in parts of Jharkhand and Bihar during many festive occasions, including Chhath Puja. Pirukiya is similar in appearance to gujiya and is made by filling a small portion of dough with a sweet mixture before sealing and frying it.

The outer covering is usually prepared with wheat flour or refined flour and ghee. The filling can include khoya, sugar, grated coconut, dry fruits, and cardamom. Once it is filled and shaped, they are fried until golden.

Pirukiya has a crisp, flaky outer layer and a soft, sweet filling. The combination of khoya, nuts, and cardamom gives it a rich taste, making it a popular festive sweet. 

5. Kasar

Kasar is another traditional sweet associated with Chhath Puja. It is prepared using rice flour, jaggery, and ghee. Some households also add fennel seeds, and the choice of rice flour and texture often differs by region.

To make kasar, rice flour is roasted lightly and mixed with grated or melted jaggery. Later, ghee is added to bind the mixture together, and then shaped into small round laddoos. Kasar is prepared as prasad and may be placed in the bamboo baskets used during the arghya offerings.

6. Hara Chana

Hara chana, or fresh green chickpeas, is another food associated with Chhath Puja offerings. It is a seasonal ingredient that one can see in the markets during this season. The fresh pods are included in the offering baskets, and the chickpeas can also be cooked at home. This is a savoury dish where the chickpeas are removed from their pods and cooked with mild spices. Some households make a simple preparation with cumin and a little ghee, which allows the natural taste of the chickpeas to remain noticeable.

Fresh produce during the season plays an important role in Chhath offerings, which include fruits, sugarcane, and other seasonal items. These foods also reflect the connection between the festival, the harvest season, and nature.

7. Roti or Puri

Roti and puri are served with the jaggery kheer prepared during Kharna. The choice of bread depends on the household, but both roti and puri are familiar parts of the meal. Both these breads balance the sweetness of rasiaav kheer and complete the Kharna meal. Kharna also makes the meal complete and is an important moment in the festival, as the devotee eats after a day of fasting before beginning the longer fast that follows this. 

How Food Connects With the Four Days of Chhath Puja

The food prepared during Chhath Puja is linked to the sequence of rituals. Each day has its own food preparation, and many of them are associated with particular moments in the festival.

A Festival Celebrated Through Food, Faith and Sharing

Food traditions are an important part of Chhath Puja in Jharkhand. Traditional dishes like kaddu bhaat and rasiaav kheer are associated with specific days, while thekua and kasar are prepared and offered during the arghya rituals. Pirukiya and other homemade sweets also add to the festive spread.

These dishes are made with simple ingredients and seasonal produce during the period. From the first meal on Nahay Khay to the prasad shared after the morning prayers, every preparation is a part of a larger tradition of gratitude, devotion, and togetherness.