Chhath Mahaparv: Prasad Banaye Nandi Ke Saath

Ingredients

• Nandi Choker Sahit Atta (3 cups)
• Gur (jaggery), grated (1.5 cups)
• Ghee (1/2 cup)
• Saunf (fennel seeds) (1 tsp)
• Nariyal ka bura (desiccated coconut) (2 tbsp)
• Elaichi powder (1/2 tsp)
• Ghee ya tel for frying

Steps

1. Gur ko thoda paani mein garam karein aur chhan lein. Gaadha syrup ban jaaye.
2. Nandi Atta mein ghee daalein aur haathon se ache se milayein (moyan lagayein).
3. Gur ka syrup thanda hone par atta mein daalein. Saunf, nariyal, elaichi daalein.
4. Tight dough banayein. Paani bilkul mat daaliye. Gur ka syrup hi kaafi hai.
5. Thekua ke saanche (mould) mein dough daba ke shape dein. Ya haath se gol flatten karein aur fork se design banayein.
6. Ghee garam karein, medium-low flame pe Thekua daalein. Dheere dheere golden brown hone tak talein (5-7 min).
7. Paper towel pe nikaalein. Thanda hone par store karein. 7-10 din tak fresh rehta hai.

Pro Tip: Thekua ke liye Nandi Atta best hai kyunki yeh choker sahit hai, toh texture aur swaad dono alag aata hai. Low flame pe hi talein, nahi toh bahar se jal jayega aur andar se kacha rehega.

Ingredients

• Chawal (1/2 cup, dhoke bhigo lein)
• Doodh (full cream, 1 litre)
• Cheeni (3/4 cup)
• Elaichi powder (1/2 tsp)
• Kaju, badam, kishmish
• Kesar ke kuch dhage (optional)

Steps

1. Doodh ko bhari tali mein ubaalein. Dhire dhire pakayein, lagaatar hilate rahein.
2. Bhige chawal daalein. Low flame pe 20-25 minute pakayein jab tak chawal ekdum gal jayein.
3. Cheeni daalein aur mix karein. 5 minute aur pakayein.
4. Elaichi powder, kesar aur dry fruits daalein.
5. Thanda ya garam, dono tarah se serve kar sakte hain. Chhath ke arghya ke saath prasad mein rakhein.

Chhath Tip: Kheer Chhath ke doosre din Kharna ke liye zaroor banayi jaati hai. Is din vrat karne wale sirf yahi kheer aur roti khaate hain.

Ingredients

• Nandi Maida (2 cups)
• Paka kela (ripe banana, mashed) (2)
• Cheeni (1/2 cup)
• Saunf (1 tsp)
• Elaichi powder (1/2 tsp)
• Doodh (1/2 cup, batter ke liye)
• Ghee for frying

Steps

1. Nandi Maida, mashed kela, cheeni, saunf aur elaichi mix karein.
2. Doodh daalke medium thick batter banayein. Na bahut patla, na bahut gadha.
3. 15 minute rest karein.
4. Kadhai mein ghee garam karein. Karchi se batter daalein aur spread karein.
5. Medium flame pe dono side golden hone tak talein.
6. Garam ya thanda, dono tarah se prasad mein rakhein.

Ingredients

• Kaddu (red pumpkin), peeled aur cubed (500g)
• Chawal (1 cup)
• Gur (jaggery) (1 cup, grated)
• Ghee (3 tbsp)
• Elaichi powder (1/2 tsp)
• Laung (2 pieces)
• Sendha namak (1/4 tsp)

Steps

1. Chawal dhoke alag se pakayein. Thoda hard rakhein (70% paka hua).
2. Kadhai mein ghee garam karein. Laung daalein.
3. Kaddu ke cubes daalein aur 10 minute dhakke pakayein jab tak naram ho jayein.
4. Gur daalein, mix karein. Gur pighal ke kaddu mein mix ho jaaye.
5. Pake chawal daalein, halke haath se milayein. Elaichi aur sendha namak daalein.
6. 5 minute dum pe rakhein. Garam serve karein. Chhath ke prasad mein perfect dish hai yeh.

Ingredients

• Nandi Sooji (1 cup)
• Ghee (1/3 cup)
• Cheeni (3/4 cup)
• Paani (2.5 cups)
• Elaichi powder (1/2 tsp)
• Kaju, kishmish

Steps

1. Kadhai mein ghee garam karein. Kaju aur kishmish bhun ke alag rakhein.
2. Nandi Sooji daalein, medium flame pe golden aur khushboodaar hone tak bhunein.
3. Dheere dheere garam paani daalein, lagaatar hilayein taaki lumps na bane.
4. Cheeni daalein, mix karein. Elaichi powder daalein.
5. Jab halwa kadhai chhod de, dry fruits se sajayein aur garam serve karein.