Bihari Chhath Puja Prasad: Homemade Sattu, Sattu Peda & Thekua

Method for Sattu powder:

1. Take a heavy-bottomed kadai.Pour the salt and heat it on medium flame until it becomes hot.
2. Roast the Chana Add the raw chana directly onto the hot salt.
Stir continuously with a spatula or ladle for 8–10 minutes until the chana is golden brown and aromatic.
The hot salt ensures even roasting without burning.
3. Carefully strain the chana from the salt using a sieve.Let it cool completely.
4. Transfer the roasted chana into a mixer grinder.Grind to a fine powder.Sift to remove any coarse bits.
Or
Take a redimade roasted chana grind the in a dry grinder or mixer.Grind to a fine powder .
Optionally, sieve to remove larger particles for extra smoothness.
2. Keep in an airtight container.Homemade sattu lasts 2–3 months at room temperature if kept dry.

Method for Sattu Pedha:

1.Roast the makhana in a pan then once cool grind it into Powder.
2.Heat ghee in a heavy pan.Add jaggery and melt on low flame until slightly bubbly then add one part of a milk.
2. Add sattu, makhana powder, nutmeg andcardamom powder.
Keep stirring to avoid lumps; it should turn thick and aromatic.
3. Pour warm milk slowly while stirring  the mix will come together into a soft dough-like texture.
Cook for 1–2 more minutes, then turn off the flame.
4. Let it cool completely.Once cool, shape into smooth pedha.
5. Press a roasted cashew on top. You can drizzle a touch of melted ghee before serving for gloss.

Method for Thekua Recipe:

1. Firstly Prepare jaggery syrup Melt jaggery with 2 tbsp water on low flame.let Cool down.
2.In a bowl, mix wheat flour, maida, fennel seeds, cardamom powder, sugar, and ghee.
Add jaggery syrup and knead into a firm, smooth dough. Add a little water if needed.
3. Take small portions of dough and roll into balls.
Flatten slightly and shape like palm leaves using a table knife and hand.
Use a fork to make patterns on top.
4.Heat oil or ghee in a pan.Place Thekua on low flame first, cooking until light golden and the inside starts to firm.
Then increase to medium flame to make them golden brown and crisp on both sides.
Remove and drain on kitchen paper.
5.Let them cool completely before storing in an airtight container.