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News Topical, Digital Desk : Rath Yatra (Jagannath Rath Yatra 2025) starts from the second day of Shukla Paksha of Ashadh month in Jagannath Puri. This is the best time to visit here, when you can feel tremendous positive energy here. This year Jagannath Rath Yatra (Puri Rath Yatra 2025) will start on 27 June 2025. 

 

On this occasion, we are going to tell you about the strange tradition of making 'Mahaprasad' of Jagannath Temple, which you will be surprised to know. Lord Jagannath's kitchen in Puri, Odisha is the largest kitchen in the world. Here Mahaprasad is prepared during the Rath Yatra by about 500 cooks and 300 assistants.

 

The main Prasad is Bhaat 

These cooks prepare 56 dishes. But the main Prasad here is rice. There is a saying that 'the world extends its hands to serve Jagannath's rice'. The most interesting thing is that the Mahaprasad of Lord Jagannath is not prepared in any metal utensil. 

 

Prasad is made in earthen pot

Seven large earthen pots are used to prepare Mahaprasad. These are placed one above the other. What is even more surprising is that the prasad in the topmost pot is cooked first. After this, the prasad in the pots below is cooked one by one. 

 

The topmost Prasad gets cooked first

The topmost vessel is small and narrow. The vessel below it is bigger than it and the bottommost vessel is the biggest. Things like dal or kheer are made in the topmost vessel. As the prasad is cooked, the vessels below gradually start heating up and the process of cooking prasad continues. 

 

Prasad never falls short 

It is said that on a normal day, prasad is prepared for about 20 thousand people and on a special day, it is prepared for about 50 thousand people. But even if lakhs of devotees reach here, there is no shortage of prasad. Every devotee gets prasad.

 

It is also said that the Prasad is cooked under the supervision of Goddess Lakshmi. After the Prasad is prepared, it is first offered in the temple of Goddess Parvati named Vimaldevi. After this, it is offered to Lord Jagannath.


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