Across India, the tradition of preparing prashad, a sacred offering to the deities at home, is an expression of devotion and gratitude. In Indian homes, cooking prashad is often a ritualistic process, beginning with the selection of fresh, high-quality ingredients. It is made with great care and reverence. The aroma of ghee, spices, and other ingredients fills the air, creating an atmosphere of sanctity and devotion.
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Every region in India has its unique prashad recipes, reflecting the diverse culinary traditions of the country. In the north, prashad often involves sweets or grain-based dishes, while in the south, coconut and jaggery are usually used. Despite regional differences, the essence remains the same: the food is prepared with love, devotion, and an intention to offer gratitude to the divine.
Once prepared, the prashad is placed in front of the deity. After the offering, the prashad is distributed among family members and guests, fostering a sense of community and shared spirituality. This act of sharing is an integral part of the tradition, as it reinforces the belief in the divine grace that flows through the prashad, bringing blessings and joy to all who partake in it.
Here are seven dishes that are often made and served as prashad, at places of worship such as temples and gurudwaras and also made at home on special pujas.
Modak, Maharashtra
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Modak is a sweet dumpling that is especially significant in Maharashtra, often made during the festival of Ganesh Chaturthi. It is said to be Lord Ganesha's favourite sweet. The dumpling is typically steamed and has a thin, delicate outer layer made from rice flour. Inside, it is filled with a mixture of freshly grated coconut and jaggery and flavoured with cardamom. It is made in batches and is served at Ganesh pandals and also at the homes of all those who celebrate Ganesh Chathurthi, to family members and guests.
Panchamrit, Bihar
Panchamrit is a unique offering that symbolises the five elements of nature and is often used in various religious rituals and ceremonies. It is made by combining five ingredients - milk, yohgurt, ghee, honey, and jaggery or sugar. Each ingredient holds spiritual significance, and together they create a harmonious blend that is both nourishing and symbolic. Panchamrut is offered to deities and then distributed among devotees as prashad.
Boondi Ladoo, Rajasthan
Boondi Ladoo is a traditional sweet offered during various religious festivals and ceremonies in Rajasthan. It is made from small, round droplets of gram flour batter (boondi) that are deep-fried and then soaked in sugar syrup. Once the syrup is absorbed, the boondi is shaped into round balls, known as ladoos. Boondi Ladoo is often offered to deities during pujas and distributed among devotees. It is also made at home. Sometimes just the boondi (before it’s used to make the ladoo) is also served as prashad.
Atte Ka Halwa (Kada Prashad) Punjab
Atte Ka Halwa, also known as Kada Prashad, holds a special place in Punjabi culture and Sikh religious practices. This sweet dish is commonly prepared, in large quantities, in Gurudwaras and is an essential part of the offering made to the congregation. Kada Prashad is made from simple ingredients such as whole wheat flour (atta), ghee, sugar, and water. The preparation of this prashad is a spiritual act, often accompanied by the singing of hymns and prayers. Making it at home isn’t difficult. It just needs to be stirred constantly as wheta flour burns quickly.
Sundal, Tamil Nadu
Sundal is a nutritious and savoury dish prepared in Tamil Nadu, particularly as a prashad during religious festivals such as Navratri. It is made using various legumes such as chickpeas, black gram or green gram, which are soaked and boiled until tender. The legumes are then tempered with mustard seeds, curry leaves, dried red chilies, and a generous sprinkle of grated coconut, giving it a unique blend of flavours. Sundal is healthy and reflects the balance and nourishment that are valued in spiritual practices
Peda, Gujarat and Uttar Pradesh
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Peda is a sweet delicacy that is an integral part of prashad offerings in both Gujarat and Uttar Pradesh, particularly in the holy city of Mathura, where it is believed to have originated. This sweet treat is made from khoya (milk solids), which is cooked slowly to develop a rich, caramelised flavour. The khoya is mixed with sugar and flavoured with cardamom, saffron, or pistachios, creating a melt-in-the-mouth texture. Peda is cooked at home for pujas and also bought from stores and offered at temples by devotees.
Payasam, Kerala
While Kheer or Payesh is cooked and offered to God by many communities in India, in Kerala the dish is commonly known as Payasam. It is prepared on most occasions that are considered holy or auspicious and holds a special place in religious ceremonies and festivals, often served as prashad in temples. The payasam made in Kerala iis rich, creamy and made with rice, jaggery, and coconut milk, making it different from other varieties across India that typically use dairy milk.