Gopal Sharan Sharma, Publication Officer of Braj Culture Research Institute, Vrindavan, says that Govardhan Puja and Annakoot are organized in the temples of Braj on the second day of Diwali. The Prasad offered to God is prepared according to traditional rules. In Chappan Bhog, many dishes are prepared according to Sakadi-Anskadi kitchen. Such as:- Laddus, Churma, Gunja, Malpua, Dahibada, Raspapanchi, Dry ginger, Bansondi, Sikhran, Potato, Rattalu and Sakarpara etc. He says that due to inflation or on the basis of new experiments, now new dishes are being included in Chappan Bhog, like Chidiya Samosa, Mini Kachori, Doda Barfi, Gulab Jamun, Mawa Chamcham etc. These dishes are being prepared different from the traditional dishes.
