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New Delhi:After Diwali, Chhath festival comes. This mahaparva, which falls in Kartik month, will start with Nahai-Khay today. On November 8, it will end with offering arghya to the rising sun. During this time, women fast for Nirjala and wish for the prosperity of their family. Sixty Puja is celebrated not only in India but also abroad with great pomp. The festival of Chhath Puja is incomplete without traditional cuisine. During this time, many types of delicious dishes are made in many states of the country including Bihar. Let us know which dishes are made from the first day of Chhath Puja to the last day.

Thekua

There is a tradition of making thekua during Chhath Puja. To make it, add ghee to the syrup and mix well. After that, add wheat flour, grated coconut, cardamom powder and fennel in a vessel and mix. Now mix all these things in flour and knead strict with sugar syrup. After this, shape the dough and deep fry.

Pumpkin

Pumpkin rice is very popular during Chhath Puja. To make it, first of all add rye, fenugreek seeds, turmeric powder, asafetida, coriander powder, red chili powder and ginger-green chili paste and fry it. Now add grated pumpkin, salt and a little water and cook it. Add mango powder, sugar and green coriander and mix well. Now it can be served hot.

Rice pudding

It is also important to make rice pudding in Chhath Puja. To make kheer, soak rice in water for 2 hours. After this, boil milk in the pot and add rice and cook for a few minutes. Now mix cardamom powder with sugar or jaggery sugar.

Kasar Laddu

Kasar laddus are made as sweets in Chhath Puja. To make them, grind rice coarsely and make powder. Heat ghee in a pan, add jaggery powder, fennel and rice powder and fry well. Now you can make medium -sized laddus by hand. Also read: Sharda Sinha’s condition of Chhath songs critical, PM Modi called and talks to son Anshuman