Chhath puja, a Hindu festival celebrated in almost every part of India. It is glorified after one week of Diwali, the festival is dedicated to Chhathi Maiya (Mother Shashti or Usha) and Sun. The devotee offers their gratitude to the goddesses- Pratyusha (last rays of the evening) and Usha (first rays of the morning) along with sun god Surya because it is believed that the Sun is a prime source of energy that encourages all lives on the Earth. Besides being known for the ultimate purity practice people take during fast, it is also popular for some of the best recipes too.
Starting from kheer, halwa to sago khichdi, lauki bhaat & laal saag, wondering how to add a hint of health in these dishes? We’ve got you covered.
Here are a few recipes you can make this Chhath Puja:
Pumpkin 2 Cups
Jaggery Powder 250 Gms
Ghee 20 Ml
Sesame Seeds 1Tsp
Coconut Milk ¼ Cup
Take half kg of white pumpkin, grate it with the help of a grater. Take a pan, add 20 ml of ghee and grated white pumpkin, cook it on a slow flame for 15 minutes. Cover it with a lid and cook until it becomes thick. Next, add ¼ cup of jaggery powder and mix it well. Next, add ½ cup coconut milk until it becomes thick. Top it with roasted sesame seeds and switch off the flame.
½ cup sabudana or sago (tapioca pearls) – for a thicker kheer, you can add ⅔ sabudana
2 cups whole milk
2 cups water
4 to 5 tablespoons sugar or raw sugar – add as required
½-teaspoon cardamom powder or 4 to 5 green cardamoms crushed in a mortar-pestle
2 tablespoon chopped cashews
3 to 4 saffron strands for garnish – optional
Gold Leaf for garnish – optional
50 grams dates
Method for soaking sago:
Rinse the sabudana pearls until the water runs clear of the starch. Take a thick-bottomed pan or saucepan in which you will be making the kheer. Add the rinsed sabudana pearls and water in the pan. Cover and let the pearls get soaked in the water for 15 to 20 minutes.
Later keep this pan on the stovetop and begin to cook the sabudana pearls. Meanwhile heat or warm the milk too. No need to boil the milk. After 4 to 5 minutes, add the milk to the pan and continue to cook.
Add sugar and cardamom powder and simmer until the sabudana have cooked well for about 20 to 25 minutes on a low to medium flame. Keep on stirring often so that the kheer or the cooked sabudana does not stick to the bottom of the pan.