Chhath Kharna 2026: As we begin to get into the festive spirit of Chhath Puja 2026 in Bihar, Jharkhand, eastern Uttar Pradesh and other parts of India, one thing we can never forget is the food we eat to celebrate it. The meal consists of: Roti and Gur ki kheer.
This meal is very simplistic but consists of wholesome ingredients such as whole wheat flour, rice, milk, Jaggery and often a dash of desi ghee. It is packed full with cultural knowledge passed down through generations, and religious and interesting nutritious properties.
The meal is eaten as part of Kharna on the 2nd day of Chhath Puja. During this time practitioners are fasting for the whole day and then eating the prasad as part of their evening rituals. After this they begin their strict Nirjala vrat.
Interestingly, looking at this meal through an Ayurvedic lens we can see some interesting properties.
The festival will take place between the 13th and 16th November 2026.
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Traditionally this meal is very clean and pious. Often this meal will consist of rice and milk with added Jaggery to make a sweet called Rasiyaw or Gur ki kheer.
Fresh Roti made from wheat is also eaten and often brushed with desi ghee.
This meal is prepared using traditional methods. Often new earthen cookware is used along with an earthen pot and mango wood however this can vary between families and regions.
The food is offered as a prasad first. Nutritionally this meal provides a good traditional meal with a good balance of carbohydrates, natural sugars, proteins and fats to prepare for the fasting period.
However it also signifies a simple, clean, disciplined and fulfilling meal. Ayurveda values the importance of Ahara (diet). Agni (digestion), dosha balance, good quality and amount of food are important factors to consider.
1. Gur (Jaggery)
Jaggery is a very interesting ingredient. In Ayurveda it is known as Guda.
Unlike refined sugar, traditionally made Jaggery will contain small amounts of minerals and other components from the sugarcane juice depending on how pure it is.
In classical Ayurvedic texts it is described as:
This is often associated with providing nourishment and aiding digestion. The Raja Nighantu describes old Jaggery as having properties to reduce tiredness and stimulate Agni. However this should not be seen as a treatment for digestion issues.
2. Godhuma (Wheat)
Wheat is the main ingredient in the traditional Roti eaten during Kharna. In Ayurveda it is known as Godhuma. Classically, wheat is described as being:
Wheat is also a source of complex carbohydrates, plant based protein, fibre and various micronutrients when whole wheat flour is used. The carbohydrates will provide energy whilst the fibre will help you feel full and aid healthy bowel movements.
If made correctly this meal can be seen as a nourishing meal. As long as it fits with the individuals Agni (digestive capacity).
Milk is another key ingredient in the Gur ki kheer. In Ayurveda milk is traditionally described as:
It is also a source of protein, calcium, phosphorous and vitamin B12. The nutritional value of the milk will depend on what type of milk you are using.
When cooked with rice it will create a soft cooked product. Traditionally it is eaten as part of the evening meal.
However Ayurveda values your individual Agni. If you suffer from lactose intolerance or have trouble digesting milk you may find you suffer from bloating, discomfort and diarrhoea.
4. Shali (Rice)
Rice is commonly used in Ayurvedic meals. Often traditional varieties are chosen.
It is a source of carbohydrates to provide energy. When cooked well with milk it will become a soft product. Depending on the type, age and preparation of rice, Ayurveda will look at its properties.
It is important to note that not all types of rice are the same. The rice will provide nourishment and will be easy to chew.
5. Desi Ghee
Sometimes the Roti will be cooked with or have some added to it. In Ayurveda ghee is known as Ghrita and traditionally has:
It can help pacify Vata and Pitta in the right circumstances. It is a good source of fat and concentrated energy and add extra flavour to the Roti.
However it is important to be mindful as it is high in calories and contains lots of saturated fat.
This is probably the most interesting part of the meal from a nutrition standpoint. After eating the evening prasad, vratis begin their tough Nirjala fast. They do not eat or drink anything until they complete the Usha Arghya. This meal provides a good amount of energy as it contains all of these ingredients.
This can be looked at from an Ayurvedic standpoint looking at Bala (Strength), Poshana (Nourishment) and Ahara Vidhi (Principles of eating).
However it is important to understand that this meal will not guarantee you can go 36 hours without water. Your hydration, health conditions, weather and individual physiology will all play a role.
Chhath Puja is celebrated in Kartik month. This usually falls in October/November.
This is during the transition to winter in most of northern India. Ayurveda places a lot of importance on Ritucharya. This is adapting our diet and lifestyle to suit the changing seasons. During Hemanta Ritu (Early winter), classical texts state that our Agni (digestion) will increase. This is due to our bodies increasing internal heat as the external temperature decreases.
Nourishing foods such as grain, milk and ghee will be recommended. This gives us an interesting insight into this meal. The ingredients are all familiar nourishing foods that have been traditionally eaten in northern and eastern parts of India.
There is no historical or scientific evidence to prove this. However the similarities between traditional seasonal eating and the ingredients in this meal is interesting.
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