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Copyright © 2025 Foodies Only
6 Min
19/09/2025
Pitru Paksha is a sacred 16-day period in Hindu tradition during which ancestors are honoured and remembered. Food forms an integral part during this period, as the departed souls are supposed to feed well before they start their moksha journey. This article looks at sweet dishes prepared during this period in memory of our ancestors and forefathers. Dive deeper to know more about the importance of these sweets and the meanings associated with them.
Typically considered inauspicious for new beginnings or celebrations, as we remember and honour our ancestors during this period. During this period, we often offer various kinds of food to our ancestors. This period ends on the day of Sarvapitri Amavasya, a sacred day. It is believed that the forefathers come to earth for some days and then continue their journey to attain moksha or salvation. During this period, the forefathers’ soul is said to be hungry and thirsty, and thus, they are fed with food that is auspicious and was loved by them. Along with food, Pind Daan, Tarpan, and other rituals are also held during this period to help attain the ancestors' moksha and bless their future generations.
Food is offered to priests, and it is supposed to reach our ancestors via them. In many regions, rice dishes hold an essential place in the shradh thali. The sweets prepared during this period are also rice-based, mainly kheer. Apart from kheer, there are also other sweets like sweet bajra khichdi, satori, and puran poli, which are made during this period and considered as auspicious offerings. Many people fast during this period, and sweet becomes a good way to break their fast, and are offered to priests and ancestors. Therefore, these sweets are made with great care and devotion. Read more about the sweets and their importance in the article below.
Rice holds an important place during rituals, and it is passed to kitchens as well during the Pitru Paksha. Kheer, made from rice, milk, and jaggery, is the most important dish prepared during the Pitru Paksha Shradh. Pitru Paksha falls during the monsoon, and a lot of people fast during this period. Kheer is soothing for the stomach, and all three ingredients are believed to be auspicious to break the fast. To make kheer, you have to roast rice and set it aside. Later, boil some milk and add the roasted rice to it. Let it simmer until the rice softens and the milk is reduced to half. Add cardamom powder over it and serve hot or cold, either way it tastes the best!
Bajra khichdi is more commonly made in the northern part of India. Bajra is grown from June to September in India, and therefore, it holds an essential place in shradh thalis during the Pitru Paksha season. Like kheer, bajra khichdi is also soothing for the stomach and is ideal to be consumed during the monsoons and winters. To make bajra khichdi, you have to boil bajra in a cooker like rice, till it reaches a khichdi-like consistency. Later, jaggery powder, or small pieces of jaggery, are added over it, along with a spoonful of ghee, which makes for a hearty and warm sweet dish.
Satori is a traditional sweet dish in Maharashtra, believed to be auspicious, and is often made during festivities. This sweet dish is made using kitchen staples like maida, dry fruit powder, and sugar. This dish is similar to karanji in Maharashtra and Gujiya in the north. To make this, you have to grind together dry fruits along with sugar and fill in the karanji/gujia-like shape made from maida or refined flour. Once it is settled, fry it in oil or ghee, and satori is ready. This sweet dish is made on many occasions, such as Ganesh Chaturthi or Gauri Poojan in Maharashtra, often accompanied by Puran Poli.
Gudh papdi, as the name suggests, is made from gudh. It is a simple yet delicious dish, made from staples from Indian cuisine. This dish is popular in Central and Northern India. To make this papdi, mix gudh syrup in wheat flour and roll into a round poori-like shape. Fry these papdis in oil, and they can last for weeks. These papdis are prepared during pujas and form part of the shradh thali in many regions throughout the country.
Since India is an agriculture-based country, dishes prepared during festivities are tailored to the local produce and seasons. Every sweet dish mentioned above is made from staples that are either commonly found in Indian kitchens or grown during that period. These sweet dishes have been an integral part of the Indian diet and rituals for centuries and continue to be prepared during the Pitru Paksha period. While some of them are staples throughout the country, some are added and removed as per the liking of the departed souls. These dishes highlight how food remains an integral part of Indian culture and rituals, and are offered to ancestors to remember and worship them.
