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Mahashtami 2025: Traditional dishes prepared in different Indian states that are believed to bring in prosperity

etimes.in | Last updated on - Sep 30, 2025, 13:15 IST
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Bhogs prepared on Mahashtami


Indian festivals offer a wide range of cultural and culinary diversity. And one of the festivals that offers many shades of rituals is Durga Puja. During this festival many customs and traditions are followed in different parts of the country. On the day of Mahashtami, also known as Durga Ashtami, Goddess Mahagauri is worshipped, and a bhog of traditional dishes is offered to the devi. On this day, married women also offer solah shringar ka saaman to the devi as a part of the ritual. This piece of information explores traditional dishes prepared in different Indian states that are believed to bring in prosperity.

2/5

Andhra Pradesh


According to Vamsi Krishna, a localite, they make gud ka pongal and people also make dishes like tamarind rice, vada etc, as rice, the key ingredient is seen as a symbol of prosperity, abundance, and fertility.The grain's ability to multiply when cooked and its role as a staple food for millions make it a natural emblem of sustenance and prosperity.

3/5

Maharashtra


On Ashtami in Maharashtra, special dishes offered include narayani sheera (semolina pudding with banana and dry fruits), puran poli, sabudana khichdi, sweet potato (ratalyacha kees), and traditional halwa, puri, and kala chana as prasad, informs Nilesh Rao, a local Mumbaiker, who has been following the tradition for decades.

4/5

West Bengal



In Bengal, a festive version of khichdi or khichuri is made on Ashtami, which is prepared with moong dal, rice, ghee, and seasonal vegetables and is offered to Goddess Durga during Ashtami bhog. It is said that this special khichuri is made with Gobindobhog chaal (rice) and Sona moong dal.

5/5

Delhi and Northern Area


Here, the most popular halwa, poori, and sukha kala chana is prepared for Ashtami bhog. Halwa is made with sooji or semolina, and poori is made with whole wheat flour in desi ghee. And for chana, kala chana is soaked overnight and then pressure cooked and sauteed in ghee along with jeera, green chillies, coriander powder, salt, and cumin powder.



All Images Courtesy: istock


Disclaimer: The information provided about Maha Ashtami bhog traditions is for general cultural and educational purposes only. Ritual practices, offerings, and customs may vary widely across regions, communities, and individual households.

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