6 Bhog And Prasad Recipes Offered During Chhath Puja

Published on 03rd Nov 2021 by BlogBuster Editorial Team

Chhath Puja Prasad Recipes Offered During The Festival

Chhath Puja is an Indian festival celebrated predominantly in the states of Bihar, Jharkhand, and some parts of Uttar Pradesh, Madhya Pradesh, Delhi, Mumbai, and Chhattisgarh. Chhath Puja date this year is 8th November to 11th November. During this festival, devotees worship the Sun God or Surya Devta and Shashti Devi, also known as Chhath Maiya. As part of the festival, women of the family observe fast and perform rituals for the well-being and happiness of the family.

Chhath Puja is a four-day festival that includes specific traditions and rituals for each day. The first day is Nahay-Khay, on which the devotees take a dip in holy waters. The second day of Chhath Puja is Kharna, on which the women observe a fast from sunrise to sunset. On the third day of the festival, devotees worship Chhath Maiya and the setting sun. The last day marks the end of the festival during which people offer prayers to the rising sun and break their fast.

The most important part of the festival apart from rituals is the Chhath Puja prasad. On each day of the festival, different Chhath prasad and bhog is offered to the Gods as well the devotees. The use of garlic and onions is avoided during the festival and a sattvic meal is prepared. Some of the traditional Bhojpuri and Bihari dishes are prepared as Chhath Puja Ka prasad. The bhog offered to the Gods is later consumed as prasad by the family members as a blessing.

Here, we bring to you some of the Chhath puja recipes devotees make during the festival-


Kaddu Ki Sabji

Kaddu Ki Sabji

Kaddu Ki Sabji is a Chhath Puja prasad prepared on the first day of the festival. It is prepared with an amalgamation of Indian spices and enjoyed with puri or roti. This Chhath prasad is offered as bhog to the Gods and the devotees as prasad. Follow the recipe of Kaddu Ki Sabji given below-


  • Pumpkin / Kaddu - 750 gms
  • Oil - ¼ cup
  • Ginger - 1 tbsp, sliced
  • Asafoetida / Hing - A pinch
  • Fenugreek Seeds / Methi Dana - 1 tsp
  • Rock Salt / Sendha Namak - 1 tbsp
  • Turmeric Powder / Haldi Powder - ½ tsp
  • Chilli Powder - 1 tsp
  • Coriander Powder - 1 tbsp
  • Garam Masala Powder - 1 tsp
  • Salt - As required
  • Sugar - 1 tbsp
  • Amchur Powder - 1 tbsp
  • Green Chilli - 4 to 5, slit
  • Coriander Leaves - A handful, finely chopped


  1. To make Kaddu Ki Sabji, firstly, dice the pumpkin into 2 to 3 cm pieces.
  2. Now, in a deep pan, heat oil on medium flame. Once the oil is hot enough, add asafoetida, fenugreek seeds and cumin seeds.
  3. When the seeds begin to splutter, add ginger and saute until its colour is slightly changed.
  4. Once done, add the pumpkin pieces and slit green chillies. Stir-fry them over a high flame until glossy.
  5. Add salt, turmeric, garam masala, coriander powder, chilli powder and sugar. Mix everything well.
  6. Once the spices are properly incorporated, lower the flame and let the sabzi simmer covered until cooked properly. Stir occasionally to have an even cook.
  7. Add the amchur powder at the end and cook for a further 2 to 3 minutes.
  8. Chhath Puja recipe, Kaddu Ki Sabji, is now ready! Garnish it with finely chopped coriander leaves and serve with roti or puri.

Chana Dal

Chana Dal

Chana Dal too is prepared on the first day of the festival. It is healthy, nutritious and best enjoyed with rice. This Chhath Puja prasad is consumed by the person observing the fast and the family members. Follow this Chhath Puja recipe given below-


  • Chana Dal / Bengal Gram / Split Chickpea - 200 gms
  • Water - 2½ to 3 cups
  • Turmeric Powder / Haldi Powder - ½ tsp
  • Clarified Butter / Ghee - 3 tbsp
  • Cumin Seeds - 1 tsp
  • Tomatoes - 2, medium-sized, finely chopped
  • Ginger - ½ tsp, finely chopped
  • Green Chillies - 1 tsp, finely chopped
  • Red Chilli Powder - ½ tsp
  • Garam Masala Powder - ½ tsp
  • Amchur Powder - ½ tsp
  • Asafoetida / Hing - A pinch
  • Coriander Powder - 1 tsp
  • Dry Fenugreek Leaves / Kasuri Methi - 1 tsp, crushed
  • Salt - As required
  • Coriander Leaves - A handful, finely chopped


  1. To make Chana Dal, firstly, rinse chana dal thoroughly under running water and soak it in water for an hour. Once done, drain the lentils and add them to a pressure cooker followed by ½ tsp turmeric powder and 2½ to 3 cups of water.
  2. Pressure cook the chana dal on high flame for 10 to 11 minutes of 7 to 8 whistles, till the dal is softened. Once it is cooked, keep it aside for further use.
  3. Next, in a pan, heat ghee on medium flame. Once the ghee is hot enough, add the cumin seeds and fry them for a few minutes till they splutter. Then add tomatoes, followed by ginger and green chillies.
  4. Stir these well and then add all the dry spice powders - turmeric powder, red chilli powder, garam masala powder, asafoetida, amchur powder and coriander powder.
  5. Saute till the tomatoes are softened and oil starts to leave from the sides of the pan. Add in the kasuri methi and stir well.
  6. Now, pour in the cooked chana dal to it and season with salt.
  7. Let the dal simmer for 8 to 10 minutes till it has attained a medium consistency.
  8. Chana Dal Chhath prasad is now ready! Top it up with finely chopped coriander leaves and serve with rice or roti or puri.

Gur Ki Kheer

Gur Ki Kheer

Jaggery or Gur is considered to be auspicious and is a major ingredient used during Indian festivals. On Chhath Puja, Chhath prasad of Gur Ki Kheer is popular among the devotees. The goodness of jaggery combined with dry fruits make it a must-have Chhath Puja prasad. Follow the recipe of Gur Ki Kheer given below-


  • Rice - 80 gms
  • Jaggery / Gur - ¾ cup, finely crumbled
  • Full-cream Milk - 1 litre
  • Almonds / Badam - 8 to 10, chopped
  • Cashew Nuts / Kaju - 8 to 10, chopped
  • Raisins / Kishmish - 2 tbsp
  • Cardamom Pods / Hari Elaichi - 5 to 6


  1. To make Gur Ki Kheer, firstly, wash the rice thoroughly under running water and soak it for two hours. Once done, drain the excess water.
  2. Meanwhile, simmer the milk on a low flame in a deep bottomed vessel. Keep stirring occasionally to avoid burning.
  3. When the milk starts to boil, add in the rice and give it a stir.
  4. Now, heat water in another vessel and add jaggery to it. Allow the jaggery to dissolve in water and turn off the heat once done.
  5. When the rice is softened in the milk, add almonds, raisins and cashew nuts. Mix all these ingredients well and then add cardamom powder for aroma. Once done, turn off the heat and leave it to cool.
  6. Once the kheer is cooled down, strain the jaggery syrup into it and stir it.
  7. Chhath Puja recipe, Gur Ki Kheer, is now ready! Top it off with more dry fruits and serve.

Laal Saag Sabji

Laal Saag Sabji

Lal Saag Sabji is a classic Chhath Puja recipe. It is a popular Bhojpuri dish that is a flavourful addition to your festive meal. It is prepared in a sattvic way and enjoyed with puris or rice. Follow the recipe of Laal Saag Sabji given below-


  • Lal Saag - A bunch
  • Red chilli - 1 or 2 whole
  • Turmeric Powder / Haldi Powder - ⅓ tsp
  • Ginger - ½, chopped finely
  • Rock Salt / Sendha Namak - As required
  • Refined Oil - 1 tsp


  1. To make Laal Saag, firstly, clean the leaves, remove the hard stalks and chop the saag roughly.
  2. Now, heat oil in a pan on medium flame. Once the oil is hot enough, add ginger and red chilli. Saute them for a few minutes.
  3. Next, add the Laal Saag to it and saute for a few minutes.
  4. Lower the heat and add turmeric powder. Cover the lid and cook for approximately 10 minutes.
  5. Occasionally stir it and add a little water if dry. Add salt to taste at the end. Let it cook for an additional 2 to 3 minutes.
  6. Chhath Puja food, Laal Saag Sabji, is now ready! Serve it hot with puris or rice.

Chhath Puja Thekua

Chhath Puja Thekua

Bhojpuri dish Thekua is also known as Khajur. It is a wholesome cookie or biscuit that is sweet in taste and believed to bring togetherness and happiness to the family. Follow this Chhath Puja ka prasad recipe given below-


  • Whole Wheat Flour / Atta - 1¾ cup
  • Semolina / Suji - 2 tbsp
  • Clarified Butter / Ghee - 3 tbsp
  • Sugar - ½ cup
  • Water - ½ cup
  • Refined Oil - For frying
  • Fennel Seeds / Saunf - 1 tsp
  • Cardamom Powder / Elaichi Powder - ½ tsp
  • Dry Coconut - 3 tbsp, Grated


  1. To make Chhath Puja Thekua, firstly, in a deep bowl, add wheat flour, suji, fennel seeds, cardamom powder and dry coconut. Mix all these ingredients well.
  2. Add ghee to this mixture and combine everything well to make a smooth dough.
  3. Next, make sugar syrup by mixing water and sugar on a slow flame. Once done, leave it cool and pour over the dough as much as needed.
  4. Take a little dough and make a cylindrical shape followed by a triangle shape. Poke it gently with a toothpick or a fork.
  5. Now, deep fry in hot oil from both sides until golden brown. You can also bake these at 180 degrees celsius for 12 minutes.
  6. Chhath Puja prasad, Thekua, is ready! Leave it to cool and serve.



Kasar is a traditional Bihari dish prepared as a Chhath prasad. The delicious flavours of this simple dish will make you fall in love with it. It is an easy Chhath Puja recipe that can be made in a few minutes. Follow the recipe of Kasar given below-


  • Rice - 2 cups, grounded
  • Milk - As required
  • Clarified Butter / Ghee - ½ cup
  • Jaggery - 1 cup, powdered
  • Fennel Seeds / Saunf - ¼ cup


  1. To make Kasar, firstly, add the coarsely ground rice flour, fennel seeds and ghee in a large bowl. Mix it all together.
  2. Next, crush the jaggery into powdered form and add it to the mixture.
  3. Now, sprinkle some milk to bind the mixture together.
  4. Then grease your palm with some ghee and make small round ladoos.
  5. Chhath Puja prasad, Kasar, is now ready!

We hope you are all set to celebrate Chhath Puja with these Chhath Puja prasad recipes given above. We wish everyone a very Happy Chhath Puja! May Chhath Maiya bless you and your family with happiness and good luck!

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