Chhath Puja 2022: Celebrate It With The Sweetness Of Belgrami
Image Credit: Belgrami sweets, Image Source: NishaMadhulika @YouTube

Chhath, the Hindu festival, is around. Historically, this ancient celebration is native to the Indian states, including Bihar, Uttar Pradesh, West Bengal, and Jharkhand. However, the grandeur of Chaath in Bihar is unmatchable. Celebrators from this community turn this festive into a visual treat to the eyes. Apart from the religious rituals, the special culinary spread prepared during this puja echoes the rustic flavours of India. While many of us are aware of Thekua, an iconic dish cooked during this festival, several other grubs are yet to be explored. One among them is Belgrami. 

There are many identities for Belgrami. It also goes by the names khurma, paneer khurma, murki and gaja. There are various tales associated with it, just as the numerous titles it goes by. In fact, there is a little variation in the cooking method as well. Having said that, one of the most authentic sources of inspiration is Udwantnagar. It is a semi-urban town in Bihar, close to Arrah. The distinctive Belgaramis from Udwantnagar are well-known. It is made of sugar and chhena or farmer’s cheese. The recipe is simple yet challenging to make. Timing matters the most in the cooking process. 



  • 500 gms paneer
  • 250 gms sugar
  • 1/2 tsp green cardamom powder
  • few strands of saffron (optional)
  • 2 cups water

Belgrami, Image Source: Facebook


  1. Cut the paneer into big-size cubes
  2. Put the sugar and water on the stove to a rolling boil
  3.  Cook over a low flame until the sugar is completely dissolved
  4. In the sugar syrup, add the saffron
  5. Blend in the paneer cubes 
  6. Keeping the heat at a simmer, let the paneer cook for twenty to thirty minutes
  7. Every now and again, keep stirring them
  8. The paneer cubes will develop a lovely golden-brown hue
  9. In most cases, the syrup must be thickened, and it takes another  7-8 minutes
  10. Turn off the flame
  11. Add the cardamom powder once the sugar syrup has dried up and coated the paneer pieces  
  12. Let the syrup cool before removing the cubes
  13. After 5 minutes, take out the paneer cubes and place them in a colander or sieve with a bowl below
  14. Allow the cubes to sit in the sieve for an hour or two.

Arrange the Belgrami on a serving platter.