This yr, Chhath Puja will likely be celebrated on October thirtieth and on the primary day, known as Nahay Khay, vratis take a shower, put on clear garments and put together a prasad for Surya. Chana daal and Kaddoo Bhaat is a well-liked prasad that devotees make on this present day whereas on the second day, known as Kharna, a prasad of kheer made with gud and arwa chawal is made.
After having this prasad, devotees start an arduous nirjala quick (with out water) lasting for 36 hours. On the third day of Chhath Puja, vratis observe quick with out consuming or consuming even a drop of water and a prasad of thekua made with jaggery, ghee and flour is ready by the vratis for the puja.
Chhath Puja pageant is exclusive to the Indian states of Bihar, Jharkhand, Japanese Uttar Pradesh and the nation of Nepal and is devoted to Surya by Vratis or devotees who eat solely Satvik meals. Listed here are some particular prasad recipes for Chhath Puja 2022:
1. Carrot Halwa
Components:
Carrot ½ kg
Jaggery 250 Gms
Ghee 5 Tsp
Dry Fruits 100 Gms
Technique:
Take half kg of carrot, grate it with the assistance of a grater. Take a pan, add 5 tsp of ghee and grated carrot, prepare dinner it on a gradual flame for quarter-hour. Cowl it with a lid and prepare dinner till the colour turns deep orange and turns into thick. Add 250 gms of natural jaggery and subsequent add 100 gms of chopped dry fruits almonds, walnuts, cashew nuts, and many others.
2. Pumpkin Halwa
Components:
Pumpkin 2 Cups
Jaggery Powder 250 Gms
Ghee 20 Ml
Sesame Seeds 1Tsp
Coconut Milk ¼ Cup
Technique:
Take half kg of white pumpkin, grate it with the assistance of a grater. Take a pan, add 20 ml of ghee and grated white pumpkin, prepare dinner it on a gradual flame for quarter-hour. Cowl it with a lid and prepare dinner till it turns into thick. Subsequent, add ¼ cup of jaggery powder and blend it properly. Subsequent, add ½ cup coconut milk till it turns into thick. Prime it with roasted sesame seeds and change off the flame.
3. Spinach Ragi Halwa
Components:
Spinach 6-7 leaves(1 Tsp puree)
Ragi 2 Cups (Finger Millet)
Water 2 Cups
Jaggery Powder ¼ Cup
Ghee 20 Ml
Technique:
Warmth ghee in a pan, add Rajgira (finger millet flour) and saute till golden brown in shade, subsequent add ¼ cup jaggery powder and a couple of cups of water. When the ragi begins to soak up the water then add Spinach puree and high it with dry fruits.
(Recipes: Dr Smita Naram)
4. Sago Kheer
Components:
½ cup sabudana or sago (tapioca pearls) – for a thicker kheer, you possibly can add ⅔ sabudana
2 cups complete milk
2 cups water
4 to five tablespoons sugar or uncooked sugar – add as required
½-teaspoon cardamom powder or 4 to five inexperienced cardamoms crushed in a mortar-pestle
2 tablespoon chopped cashews
½-tablespoon raisins
3 to 4 saffron strands for garnish – non-obligatory
Gold Leaf for garnish – non-obligatory
50 grams dates
Technique for soaking sago:
Rinse the sabudana pearls till the water runs away from the starch. Take a thick-bottomed pan or saucepan wherein you can be making the kheer. Add the rinsed sabudana pearls and water within the pan. Cowl and let the pearls get soaked within the water for 15 to twenty minutes.
Technique:
Later maintain this pan on the stovetop and start to prepare dinner the sabudana pearls. In the meantime warmth or heat the milk too. No must boil the milk. After 4 to five minutes, add the milk to the pan and proceed to prepare dinner.
Add sugar and cardamom powder and simmer till the sabudana have cooked properly for about 20 to 25 minutes on a low to medium flame. Carry on stirring typically in order that the kheer or the cooked sabudana doesn’t persist with the underside of the pan.
Change off the warmth and add cashews and raisins. Garnish with saffron strands and gold leaf. Serve sabudana kheer sizzling or heat or chilled.
(Recipe: Govt Chef Amit Kumar)
5. Makhana Kheer
Components:
1 cup makhana (foxnuts or phool makhana)
2 cups full fats milk
2 teaspoon inexperienced cardamom powder
10-12 cashews or 10-12 almonds and pistachios – blanched and sliced
1 tablespoon golden raisins
3.5 to 4 tablespoon sugar or as required
1 pinch saffron
2 to three teaspoons Ghee (clarified butter)
Technique for roasting makhana and cashews:
Warmth ghee in a pan. Add the phool makhana and cashews. On a low warmth, roast the makhana and cashews in ghee until the makhanas turn into crunchy. The cashews may even get golden. Stir typically whereas roasting them.
Then take away them in a plate and maintain apart. Nevertheless, maintain the cashews separate from the makhana as we will likely be making a powder of the roasted makhana.
Technique for making Makhane Ki Kheer:
Warmth complete milk in a sauce pan or a thick bottomed pan on medium-low to medium warmth. Stir at intervals in order that the milk doesn’t scorch from backside. Let the milk come to a boil.
Whereas the milk is getting heated up, reserve ⅓ cup of the roasted makhana and add the remaining in a grinder or blender jar. Add cardamom powder together with a pinch of saffron strands.
Grind or mix to a effective powder. When the milk involves a boil, then add sugar. Add the bottom powdered makhana. Additionally add the reserved ⅓ cup makhana. Combine very properly. Simmer until the makhane softens and the milk thickens a bit.
About 9 to 10 minutes on a low to medium warmth. Scrape the evaporated milk solids from sides of the pan and add to the milk. Lastly add the golden cashews, pistachios and raisins.
If utilizing blanched and sliced almonds, then you possibly can add at this step. Stir and simmer the kheer for a minute. Serve makhane ki kheer sizzling or heat or chilly.
(Recipe: Junior Sous Chef Rahul Singh)