Share
In Bengal, the celebration of Lakshmi Puja (Lokkhi Pujo) holds a deep cultural and emotional significance. Coming right after the grand festivities of Durga Puja, Kojagori Lakshmi Puja is a more personal and homely affair. Families come together to honour Maa Lakshmi, the goddess of wealth, in the hope of prosperity and blessings. The connection between this festival and food is special, as it reflects Bengal's rich culinary heritage. The bhog (offering) prepared for the goddess is not just food but a representation of devotion and a shared sense of cultural belonging. Every dish holds symbolic importance and is prepared with care and purity.
Video Credit: YouTube | Maitreyee Sona Vlogs
Serving traditional Bengali cuisine during Lakshmi Puja is an interesting custom. Cooking is only one aspect; what distinguishes every step is its dedication. The food offered during this festival includes everything from humble khichuri to sweet delights like narkel naru. These offerings are essentially meant to inspire thankfulness, unity, and purity. Every Bengali home values Kojagiri Lakshmi Puja because of the delight of cooking, presenting, and sharing this holy meal.
Traditional Bhog Offerings In Kojagori Lakshmi Puja
Khichuri
Image Credit: Creative Commons
Khichuri is an essential part of the Lakshmi Puja bhog. This simple yet hearty dish uses rice and moong dal (split yellow lentils), often seasoned with mild spices. During the puja, it is cooked without onion and garlic to maintain its sattvik (pure) nature. Perfect for the goddess, the texture is soft and faintly mushy. It represents the simplicity and sustenance Lakshmi Puja seeks to bring into her followers' homes. Families sometimes add a bit of ghee for scent, so improving the whole offering experience.
Labra
Image Credit: Creative Commons
Labra is a traditional mixed vegetable dish that accompanies khichuri in the bhog. Made with seasonal vegetables, including pumpkin, brinjal, radish, and spinach, this dish cooks with minimal spices. Combining into a satisfying side dish, it's a medley of tastes and textures. Labra, which stands for plenty and success, fits nicely with the Lakshmi Puja theme.
Narkel Naru
Image Credit: Creative Commons
Narkel Naru, or coconut laddus, are small, sweet treats made with freshly grated coconut and jaggery. These bite-sized sweets are crucial in any Bengali festival, and Lakshmi Puja is no exception. The process of making narkel naru involves slowly roasting coconut until golden brown and then rolling it into small laddus. The soft, chewy texture and rich sweetness make it a favourite among devotees. It is believed that offering this pure and simple sweet pleases Maa Lakshmi, bringing wealth and happiness to the household.
Til Naru
Image Credit: Creative Commons
Another popular sweet offered during Lakshmi Puja is Til Naru, which is made from sesame seeds and jaggery. Sesame seeds are considered auspicious and are believed to bring protection and prosperity. The laddus are made by lightly toasting the sesame seeds and binding them with jaggery syrup. The nutty flavour of the sesame seeds, combined with the sweetness of the jaggery, creates a delightful contrast. This sweet is an offering and a symbol of the warmth and affection shared among family members during the festival.
Paanch Rokom Bhaja (Five Kinds Of Fried Vegetables)
Image Credit: Creative Commons
Another traditional offering is an assortment of five different fried vegetables, or paanch rokom bhaja. The vegetables, usually including potato, brinjal, pumpkin, and spinach, are cut into small pieces and deep-fried to a crispy finish. Each fried vegetable represents a different season and harvest, symbolising abundance and the blessings of the earth. These simple, crispy delights are served alongside khichuri and labra, adding texture and flavour to the meal. The variety also showcases the culinary diversity of Bengali cuisine.
Payesh
Image Credit: Creative Commons
Payesh, a rice pudding made with milk, rice, and jaggery or sugar, is one of the most cherished sweets in Bengali households. It is traditionally offered to Maa Lakshmi as a symbol of sweetness and prosperity. This authentic Bengali dessert is slow-cooked until the rice is soft and the milk thickens, turning into a creamy dessert. The subtle flavours of cardamom and bay leaves add to its fragrance. Payesh is considered an auspicious dish, often served during important occasions, making it an integral part of Lakshmi Puja bhog.
Kojagori Lakshmi Puja is much more than a religious ritual in Bengal. It celebrates tradition, devotion, and the deep connection between food and culture. The bhog offerings are prepared with love and care, symbolising purity and abundance. From the humble khichuri to the sweet payesh, each dish represents the essence of Bengali cuisine. The festival depicts the importance of gratitude and the blessings of Maa Lakshmi’s grace. This annual tradition continues to bring joy and prosperity to every household.
