During my childhood I observed that on the next day of Deepawali we were going to some houses having cattle (Cow or Buffalow )for collecting cow /buffalo dung for making Gordhan Baba in the courtyard of our house in a small town namely Palwal in the State Of Haryana .In the afternoon a shape was given to it and decorated with Kheel(preparation of rice ) ,,Batasha (small article of sugar ),grass and having eyes of coral/Kaudi and having a utensil filled with milk and placing in the neval of the deity. In the evening after all the members of the house arrives from their work places .,firstly the pooja is performed and later on male members take seven rounds of the deity. I still remember we chanted GORDHAN BABA TU BARO ,TOTE BARO NA KOI,SAT KUTKO LADLO ,TOHE NAVAI SAB KOI.(Oh Gordhan Baba ..You are great and no body is superior than you . You are loved and revered by one and all . After the parikrima was over we bowed . The milk from the small bowl kept in the naval is distributed to all present. Later on preparation of Millet along with KARI(preparation of wheat of Gram and curd ) and vegetable of potato and reddish and brinjal,.This is the main staple diet for the dinner. Even now the preparation of BAJRA and Kari comes to Delhi from my nearby town as the taste of the preparation is beyond imagination. This is one item which is still not on the menu of any of the eating places in India.