Vishwakarma Puja Prasad Preparationविश्वकर्मा पूजा प्रसाद बनाने की विधि

Vishwakarma Puja is observed on Kanya Sankranti, which usually falls on 16, 17 or 18 September, to honour Lord Vishwakarma, the divine architect and patron of craftspeople. Tools and machines are cleaned and worshipped, work usually stops for the day, and the puja ends with prasad shared among everyone present. In workshops and factories, the prasad is often the moment when the owner, workers, family and guests all gather together.

The simplest prasad is fruit, sweets such as peda, laddoo or boondi, and panchamrit. Many homes and workplaces also cook a dish to offer to the Lord before sharing it. Two favourites are given below: a simple khichdi and rice kheer. Customs vary from region to region, so follow your family's practice where it differs. For the full list of puja items, see Vishwakarma Puja items.

A few customs for cooking prasad

• Bathe and wear clean clothes before cooking, and use a clean kitchen and clean vessels.
• Prasad is traditionally cooked without onion and garlic.
• Do not taste the food while cooking; it is offered to the Lord first.
• Set aside a small portion in a clean bowl as naivedya, offer it at the altar during the puja, and then mix it back with the rest before serving.

Khichdi

This is a gentle, satvik khichdi of rice and lentils cooked in ghee. In Bengal a similar dish called bhog khichuri is a favourite offering at many pujas. The quantities serve about four to six people.

Ingredients for khichdi

• Rice (short-grain or any everyday rice): 1 cup
• Split yellow moong dal or toor dal: ¾ cup
• Ghee: 3 tablespoons
• Cumin seeds: 1 teaspoon
• Bay leaves: 2
• Cloves: 4 or 5
• Green cardamom: 3 or 4 pods
• A small piece of cinnamon
• Grated ginger: 1 teaspoon
• Green chillies: 2, slit
• Turmeric powder: ½ teaspoon
• Tomato: 1, chopped (optional)
• Mixed vegetables such as potato, cauliflower, peas and carrot: 1 to 1½ cups, cut into pieces (optional)
• Salt to taste and a little sugar, if you like
• Water: about 5 to 6 cups
• Fresh coriander leaves, for garnish

How to make khichdi

1. If using moong dal, dry-roast it in a pan on a low flame for a few minutes until it smells nutty. Wash the dal and rice together and drain.
2. Heat the ghee in a heavy pot or pressure cooker. Add the cumin, bay leaves, cloves, cardamom and cinnamon, and let them crackle.
3. Add the ginger and green chillies and stir for a few seconds. Add the vegetables and tomato, if using, and fry for 2 to 3 minutes.
4. Add the rice and dal, the turmeric and the salt, and stir gently for a minute.
5. Pour in the water and bring to a boil. Cover and cook on a low flame, stirring now and then, until the rice and dal are soft, about 20 to 25 minutes in a pot. In a pressure cooker, cook for about 3 whistles.
6. Adjust the consistency with hot water if needed; khichdi thickens as it cools. Finish with a spoon of ghee and the coriander leaves.
7. Offer a portion to Lord Vishwakarma before serving it as prasad.

Kheer

Rice kheer (payesh in Bengal) is one of the most common sweet offerings at Hindu pujas. These quantities serve about four people.

Ingredients for kheer

• Rice (short-grain or basmati), washed and drained: ¼ cup
• Full-cream milk: 4 to 5 cups
• Sugar: 3 to 4 tablespoons, to taste
• Green cardamom: 2 or 3 pods, seeds crushed
• Almonds, sliced: 2 tablespoons
• Pistachios, chopped: 1 tablespoon
• Raisins: 1 tablespoon (optional)
• A pinch of saffron soaked in a little warm milk (optional)

How to make kheer

1. Bring the milk to a boil in a heavy-bottomed pan.
2. Add the rice and cardamom, lower the flame and simmer, stirring often so the milk does not stick to the bottom, until the rice is very soft and the milk has thickened, about 30 to 40 minutes.
3. Add the almonds, pistachios, raisins and saffron, and simmer for another 3 to 4 minutes.
4. Add the sugar and stir until it dissolves completely.
5. Take the pan off the heat. Kheer can be offered warm or at room temperature.

Panchamrit

Panchamrit is used during the puja and later shared as prasad. Mix about 1 cup of milk, 2 tablespoons of curd, 1 teaspoon of ghee, 1 teaspoon of honey and 1 tablespoon of sugar until smooth. Some families add a few tulsi leaves or chopped makhana.

Serving prasad at a workplace

At a factory or workshop, prasad is usually distributed after the aarti, often followed by a shared meal. A few practical points help:

• Estimate the number of workers, families and guests in advance and cook or order accordingly.
• Keep leaf plates, leaf bowls and spoons ready, and arrange a place to wash hands.
• Serve prasad to everyone present, whatever their role, as is the spirit of the day.
• Cooked prasad is best eaten the same day; keep leftovers covered and cool.

For what to arrange before the puja, see Vishwakarma Puja preparation, and for the order of the ritual, see the Vishwakarma Puja vidhi.