Kasaar (rice flour laddu) is very auspicious sweet dish of Bhojpuria people. The meaning of kasaar is expansion. In our tradition when a girl got married and goes to her in laws place at that girl family used to send kasaar with inserted coin. It's a ritual which shows expansion of wealth will be always with her and her family.

Today is Republic day so I thought to post the recipe of tri-colour barfi which is made without putting any edible color delicious and nutritious.

Rasiyaaw (sweet rise) is important traditional desert of bhojpurias, It is made on every auspicious occasion with Dal puri. Originally it was made by sugarcane juice but nowadays sugar cane juice is not easily available so it can be made by Jaggery (gud).

Chiniya bedam gudpatti (Groundnut chikki) is very popular among bhojpuri people. Generally It is made on the occasion of festival Makar Sankranti (Khichadi).

Laktho is a very popular and traditional sweet snack of eastern U.P. & Bihar. It is made of gram flour and jaggery. It can be keep for many days.

This laddu is very famous sweet of bhojpurias. It is made on the occasion of Makar Sankranti.

This is traditional and delicious dessert of bhojpuries as well as all over the northern  region of India. This sweet is made specially on the occasion of Diwali and Raksha bandhan. It is ideal for diabetic person, as very less amount of sugar is added.

Pua is a traditional Bhojpuri sweet, which is made on nearly all festivals but specially on colour festival Holi. Pua and maalpua are essential part to welcome guests on Holi. There are many different recipes for delicious Pua and maal pua.

Gurma is pure traditional bhojpuri sweet dish, made with raw or half ripe mango, sugar and wheat flour. It's very tasty and easy to make.