By: Payal
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As dawn breaks during Chhath Puja, homes fill with the aroma of jaggery, ghee, and faith. Each dish cooked for this festival carries meaning, memory, and the warmth of devotion.
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No Chhath Puja is complete without Thekua. Made with wheat flour, jaggery, and ghee, these golden brown treats are deep-fried and offered to the Sun God during evening rituals.
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Rasiyaav is cooked on Kharna, the day before the main puja. Rice, milk, and jaggery come together in this kheer, offered to the setting sun as a symbol of gratitude and purity.
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Made from coarsely ground rice, ghee, and jaggery, these laddus are shared with family and neighbours. Their earthy sweetness reflects the simplicity and generosity of the festival.
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Soaked black gram simmered with light spices creates Ghugni, a savoury dish full of flavour and warmth. It is often served with puris or rice after morning rituals.
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Soft pumpkin cooked gently with mild spices brings balance to the festive thali. Paired with rice, this dish reflects the sattvik spirit of Chhath, celebrating nourishment and peace.
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Wheat flour puris puff up in hot oil, releasing a nutty aroma that fills the air. Served with aloo ki sabzi or ghugni, they complete the festive plate with comfort and tradition.
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