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Food has always been a factor which binds India together. In spite of the cultural diversity you find in India it still all comes together in a perfect fusion through food and festivities.
The north Indian state of Bihar is famous for a delicious Kheer made especially during festivities like Bhai Dooj and winter season. The Kheer is called Rasiya or Bakhlr or Gur-Chawal ki Kheer. This simple yet tasty Kheer is eaten along with Puris. One interesting fact about Rasiya/ Gur-Chawal/Rice-Jaggery Kheer is that it is made across all of India with slight variations and is known by different names.
This heavenly Rice-Jaggery Kheer, Rasiya is best consumed during the winter months because winter is the season of fresh jaggery. Since it is rich in many vital vitamins and minerals, jaggery boosts immunity, keeps the body warm, helps treat cold and cough and controls the temperature of the body.
Rice – 1 cup
Milk – ½ ltr
Jaggery/Gur - 250 grams
Water – 2 cups
Cardamom/Elaichi Powder – 1 tbsp
Dry Ginger/Soont Powder – ½ tsp or pinch (optional)
Almonds – 5 pcs
Cashew nuts – 5 pcs
Raisins – 10 pcs
Indian Clarified butter/Ghee – 5 tbsp.