Chhath Puja is one of the oldest Hindu festivals dedicated to the worship of Surya Dev (the Sun God) and Chhathi Maiya. Devotees offer prayers to express gratitude for the energy and life provided by the Sun and seek blessings for their families’ health, prosperity and well-being.
The festival is widely celebrated in Bihar, Jharkhand and Uttar Pradesh, as well as in Nepal. It takes place six days after Diwali during the Hindu lunar month of Kartika.
In 2026, Chhath Puja will begin on Friday, November 13, and conclude on Monday, November 16. The festival highlights the importance of nature and its elements, including the Sun, water, earth and light. It is also associated with gratitude for the harvest.
Devotees observing the rituals, known as vratis, follow a strict fasting routine, including a 36-hour fast without food or water. They pray for the long life, good health and bright future of their children.
Traditional prasad is an essential part of Chhath Puja. Among the most popular preparations are Thekua, Rasiya and Kasar Laddoo. Here is how you can prepare these traditional offerings at home.
1. Thekua Recipe: The Traditional Sweet Offering
Thekua is one of the most important prasad items prepared during Chhath Puja. Made with wheat flour, jaggery and ghee, this traditional sweet is an essential part of the offerings placed in the Chhath soop.
Ingredients:
- 2 cups whole wheat flour (approximately 400 grams), preferably slightly coarse
- 150 grams jaggery
- 3–4 tablespoons ghee, plus extra for frying
- 1 teaspoon fennel seeds
- ½ teaspoon cardamom powder
- ¼ to ½ cup chopped or grated dry coconut
- Approximately ½ cup warm water, used as needed
Preparation method:
- Melt the jaggery with a little water and allow the syrup to cool until it becomes lukewarm. Keep the consistency light rather than making a thick sugar syrup.
- Take the wheat flour in a large mixing bowl. Add fennel seeds, cardamom powder and grated coconut.
- Pour in the ghee and rub it into the flour using your hands until the mixture resembles breadcrumbs and holds its shape when pressed.
- Gradually add the jaggery syrup and knead into a firm, tight dough. Avoid making it too soft, as this can affect the crisp texture of the thekua.
- Divide the dough into small portions and shape them into balls. Press each portion using a traditional wooden thekua mould. If a mould is unavailable, flatten the dough and create patterns with a fork or by hand.
- Heat ghee and fry the prepared pieces over medium-low heat until both sides turn deep golden brown and crisp.
- Remove the thekua and place it on paper towels. Allow it to cool completely before storing it in an airtight container.
2. Rasiya Recipe for Kharna Prasad
Rasiya, also known as jaggery kheer, is traditionally prepared on the second day of Chhath Puja, known as Kharna. It is offered as the main prasad before devotees begin the 36-hour waterless fast.
Ingredients:
- ½ cup rice, washed and soaked for 20 minutes
- 1 litre full-fat milk
- ¾ cup grated or powdered jaggery
- A pinch of cardamom powder
- Chopped almonds
- Chirauli, optional
Preparation method:
- Pour the milk into a heavy-bottomed pan and bring it to a boil.
- Add the soaked rice and cook on low heat. Stir occasionally until the rice becomes completely soft and the milk thickens.
- Turn off the heat and let the kheer cool slightly. This helps prevent the milk from curdling when jaggery is added.
- Mix in the jaggery and stir until it dissolves completely.
- Add cardamom powder and garnish with chopped almonds and chirauli, if desired.
- Serve the prepared rasiya with rotis or puris brushed with ghee.
3. Kasar Laddoo Recipe for Chhath Puja
Kasar Laddoo is another traditional preparation associated with Chhath Puja. It is made using coarsely ground rice flour, jaggery and ghee. The preparation is traditionally made on the third day of the festival.
Ingredients:
- 2 cups coarsely ground rice flour
- 1 cup grated jaggery
- 2–3 tablespoons ghee
- ½ teaspoon fennel seeds or dry ginger powder (sonth)
Preparation method:
- Place the rice flour in a pan and roast it over low heat until it releases a pleasant aroma. Avoid allowing the flour to become too dark.
- Transfer the warm roasted flour into a mixing bowl.
- Add grated jaggery, ghee and either fennel seeds or dry ginger powder.
- Mix everything thoroughly until the ingredients come together.
- Take small portions of the mixture and press them firmly between your palms to form round laddoos.
These traditional Chhath Puja recipes are prepared with simple ingredients but require attention to texture and cooking. Thekua needs a firm dough to achieve its crisp finish, while Rasiya requires careful cooling before adding jaggery. Preparing each offering with patience is an important part of the festival’s traditional practices.
Disclaimer: Recipes and preparation methods may vary between families and regions. These instructions describe traditional preparations and are intended for general information.