In Bihar, Thekua is considered the most important prasad of Chhath Puja. It is prepared from wheat flour, jaggery and desi ghee and is shaped with a special wooden mould. It is fried on low flame due to which its aroma spreads throughout the house. Thekua is also made in Jharkhand, but sometimes coconut powder or sesame seeds are also added to it, which gives it a slightly different taste. Many families also use cardamom or fennel in it.

In Bihar, Kasar laddus i.e. laddus made from rice flour are a special part of Chhath. These are roasted in desi ghee and mixed with jaggery. But coconut laddu is more popular in Jharkhand. These laddus made of coconut, khoya and jaggery add both sweetness and fragrance to the Chhath prasad.

In Bihar, kheer called Rasiya is made which is prepared from jaggery and rice. Its taste is completely desi and traditional. Jaggery kheer is also made in Jharkhand, but at many places coconut milk or ground coconut is also added to it, which gives it a different taste.

In Bihar, paddy pitti is not very common in Chhath Prasad, although it is used in some villages. But in Jharkhand, Pitthi, i.e. a sweet made from rice made from husk of paddy, is considered special during Chhath of Jharkhand. It is made by filling jaggery or sesame seeds.

Apart from this, in Bihar, sweets made of sesame and jaggery are seen more during Makar Sankranti, their use is limited during Chhath. In Jharkhand, sesame-jaggery sweets are made especially during Chhath. Tilkut and sesame laddus are offered in the puja.

Now, even though the use of gas stove has increased, in many rural areas of Bihar, Chhath dishes are still prepared on earthen stove. Even today in Jharkhand, many people believe that it is auspicious to prepare Chhath Prasad in earthen pots and stoves. This gives a special aroma and taste to the dishes.