Saraswati Puja Traditional Recipes: Saraswati Puja falls on January 23, 2026, marking the fifth day of Basant Panchami, worshipping Goddess Saraswati. The festival is celebrated to welcome the harvest season and the spring season with yellow colours, which represent knowledge and prosperity. Maa Saraswati, the goddess of knowledge, music and arts, is widely worshipped in West Bengal, among the Bengali households, schools, colleges and other educational institutions. The worship of Devi Saraswati is incomplete without the elaborate traditional Bhog dishes. These Bhog dishes are purely vegetarian dishes and are offered to the Goddess.
From khichuri to labra and payesh, the authentic Bengali bhog recipes are usually made at home, symbolising purity and goodness. Here are six traditional Bengali Bhog dishes which are offered to Devi Saraswati.
Saraswati Puja 2026 Bengali Bhog Recipes
Khichuri
This is a pure veg dish that is usually cooked for Saraswati Puja Bhog and offered to the Goddess as prasad. Rinse 1/2 cup of moong dal and 1 cup of gobindobhog rice. Add ghee, jeera, ginger, turmeric and salt. Pour 4 cups of water. Cook everything together for 20 minutes until mushy. Temper with ghee-fried bay leaves and serve hot.
Begun Bhaja
This is an excellent complementary dish which you can have with khichuri. Slice 2 brinjals lengthwise, marinate with turmeric, salt and chilli powder. Shallow fry them in mustard oil until golden brown and crispy. This enhances the Bhog platter and takes just 15 minutes to prepare.
Labra
Without this dish, Saraswati Puja seems to be incomplete. Chop the potatoes, cauliflower, carrots, cabbage and beans. Sauté in mustard oil, panch phoron, ginger paste and turmeric. Add water, simmer for 15 minutes. This dish pairs beautifully with khichuri and is healthy, light and flavourful.
Payesh
Coming to the dessert, payesh is essential in Saraswati Puja. Boil 1/4 cup basmati rice in 1 litre of milk until thick. Add sugar, cardamom, saffron and chopped nuts. The rich dessert is inspired by the sweetness of Bengal. Offer payesh to Maa Saraswati in the Bhog thali.
Kuler Chutney
Kul, also known as Indian Jujube or Indian Plum, is ideally eaten for the first time in Saraswati Puja and thereafter. Bengalis usually do not consume kul before the Puja rituals. Thus, to make kuler chutney, you need to boil 10-12 kul with sugar, ginger, raisins and salt to a jam-like consistency. Blend nicely to make a smooth paste. It is a sweet-tangy dish that will perfectly completement with bhog thali.
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Raj Bhog
Nothing can be better than ending the Bhog platter with Raj Bhog. To make this mix 1 cup of chenna with semolina. Shape to make balls. Boil in sugar syrup with cardamoms and saffron for 15 minutes. These are spongy and soft chenna balls dipped in saffron-flavoured syrup, perfect for Saraswati Puja.
With Saraswati Puja 2026 almost here, these six traditional Bengali Bhog dishes will turn your home into a holy haven of devotion and taste. These recipes can be easily made and are simple and sattvik. Celebrate Basant Panchami’s fifth and final day with an elaborate Bhog platter offered to Goddess Saraswati.