Chhat Puja Recipes Date of celebration: November 18-19, 2012  Save as Bookmark  Send this Page to Friend. Chhat Puja Home   Chhat Puja Wallpapers   Chhat Puja Celebrations   Chhat Puja Recipes   Etymology of Chhat Puja   Myth behind Chhat Puja   Rituals of Chhat Puja   Significance of Chhat Puja   Thekua or Khajoor Ingredients Aatta (whole wheat flour) - 400 gm Coconut - 3 tbsp (chopped) Water - 1.5 cups Jaggery (Gur) - 250 gm Green Cardamom - 5 (peeled and mashed) Ghee (or vegetable oil) Saancha: (A Saancha is basically an embroidered surface of wood like the ones used for making block prints. This is used to give an embroidered look to the surface of khajoor when it gets pressed against it). How to make Thekua or Khajoor: 1.Mix jaggery, water, and green cardamom into a watery solution. 2.Mix 4 tbsp ghee, jaggery syrup prepared above and coconut to aatta and make dough of it same as that for making chapaatis. 3.Use only as much jaggery syrup as required to make dough like the one for making chapaatis 4.Take a lump of dough (the size as that for making chapaatis), press it flat on your palm like a peda then press it against a saancha for making khajoor. 5.After the khajoor has aquired the imprint from the saancha, it is deep fried in ghee till reddish brown. 6.Ghee is strained and khajoor kept aside. 7.Serve when completely cooled.     Sweet Pulao Ingredients 300 gm Basmati rice 100 gm sugar 50 gm cashew nuts (chopped) 50 gm raisins (soak in water) 1 bay leaf 2 teaspoon cinnamon powder (dalchini) 2 teaspoon nutmeg powder (jaiphal) A pinch of saffron 1/2 cup of milk 1 teaspoon of salt 1/2 cup of ghee (clarified butter) Water How to make Sweet Pulao: 1. Boil the water and add rice and half cook it. 2. Drain the water and spread the half-cooked rice in a broad and flat utensil for cooling. 3. Take half cup of milk and mixed the saffron in it and keep aside. 4. Heat the ghee in a pan, add bay leaf for sauté. 5. Add pre-cooked rice and fry it well. 6. Add cinnamon-nutmeg powder, cashew, raisins, salt, sugar and mix properly. 7. Add saffron milk and cook it for 10 min in a low flame with cover. 8. When the rice becomes soft, turn off the gas. 9. Enjoy Sweet pulao with any spicy side dish.     Puri Ingredients 500 gm of flour 2 spoonful refine oil or ghee (clarified butter) 1/2 spoonful kalajeera (black cumin) How to make Puri: 1. Mix the whole amount of flour with the refine oil, kalojeera pinch of salt and sugar 2. Knead a dough 3. Make 16 equal sized balls of dough 4. Roll the balls flat and fry it in refined oil 5. Now enjoy luchi with dum alu.     Dum Aalu Ingredients 500 gm small and similar sized potato (aalu) 2 spoonful ginger paste 1 medium sized chopped onion 1 spoonful jeera paste 1 small tomato 1 spoonful chopped coriander leaf 1/2 spoonful amchur masala How to make Dum Aalu: 1. Peel off the potatoes and immerse it in brine for some time 2. Then marinate it into haldi powder and salt for 5 minutes 3. Fry the potatoes and keep aside 4. Fry the chopped onion until golden, add the ginger paste and cook in low flame for 2-3 minutes 5. Mix the jeera paste in cup of water with a spoonful of haldi powder 6. Add the mixture and sauté it in low flame 7. Add the chopped tomatoes 8. When the mixture starts boiling add 2 cups of water (add salt according to taste) 9. Cook it until the potatoes become soft 10. Add the amchur masala and sugar according to taste 11. Dum alu is prepared, now sprinkle the chopped coriander leaves on dum alu and wait for the preparation of luchi.     Kheer Ingredients * Vasmati rice (shorter variety) 200gm * 2 and 1/2 liter of milk * Sugar as per taste (it is a sweet dish) * Elachi 1/2 teaspoonful * 2 teaspoonfuls of raisins (dried grapes) and cashew nut (Anacardium occidentale) * One pinch of saffron powder (optional) How to make Kheer: 1. Rinse the rice in water, then boil it with milk in low flame. Add the cardamom. Stir continuously otherwise the milk will get burned at the base of the pot. 2. When the rice is completely boiled, add sugar and mix it homogeneously. If you like, you may add saffron to it (it is not compulsory, it is used only to color the kheer, otherwise taste remains same) 3. Your kheer is prepared now. Add raisins and cashew nut to the preparation. You may serve it hot or put it in refrigerator to serve later.