Chhath Puja is celebrated with devotion across Bihar, Uttar Pradesh, and parts of Nepal. A key highlight of the festival is Kharna Prasad, a traditional offering made on the second day, consisting of jaggery kheer (gur ki kheer) and roti. Here’s a simple guide to preparing it at home.
1. What is Kharna Prasad?
Kharna prasad is a sweet offering prepared during Chhath Puja, symbolizing purity and devotion. It is typically prepared without onion, garlic, or non-vegetarian ingredients, making it a wholesome and sacred dish.
2. Ingredients for jaggery kheer (Gur ki Kheer)
· ½ cup rice
· 1 cup jaggery (gur), grated
· 2–3 cups milk
· ½ teaspoon cardamom powder
· Optional: chopped nuts for garnish
3. How to Make jaggery Kheer
1. Wash the rice thoroughly and soak for 15–20 minutes.
2. Boil milk in a deep pan and add soaked rice.
3. Cook on medium heat until the rice is soft and the milk thickens.
4. Add grated jaggery and stir until completely dissolved.
5. Sprinkle cardamom powder and garnish with nuts if desired.
6. Let the kheer cool slightly before offering, as it is served warm for the ritual.
4. Ingredients for Roti
· 1 cup whole wheat flour (atta)
· Water as needed
· A pinch of salt
5. How to Make Roti
1. Mix flour, salt, and water to form a soft dough.
2. Divide the dough into small balls and roll them into flat circles.
3. Cook on a hot tawa or skillet until both sides are golden brown.
4. Keep warm for offering with the kheer.
6. Serving Kharna Prasad
On the evening of the second day of Chhath Puja, serve the jaggery kheer and rotis together. This prasad is offered to the sun God and later distributed among family members and neighbors as a blessing.
7. Tips for Perfect Kharna
· Use good-quality jaggery for a rich, authentic flavor.
· Cook rice on medium flame to prevent sticking or burning.
· Serve warm for the best aroma and taste during the ritual.
Making Kharna prasad at home is a heartwarming way to celebrate Chhath Puja, filling your home with the sweetness of jaggery and the aroma of fresh rotis, while keeping alive centuries-old traditions.
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