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Rasiya

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.

Ingredient:

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.

Method:

  • Wash and soak rice in water for 30 minutes. Then drain the water completely and keep aside.
  • Heat 5 tbsp Ghee in a non-stick pan in low flame till the ghee melt completely. Add chopped Almonds, Cashewnuts and raisins in the ghee and saute it till it starts changing colour. Then add the soaked rice and fry it till it changes colour and becomes light golden. Don’t let the rice burn while roasting, so keep the flame in low.
  • Put off the flame and add ½ ltr milk to the rice and keep stirring it. Switch on the gas now and keep stirring the rice every 2 minutes so that the milk doesn’t stick to the bottom and sides of the pan.
  • Cook the rice properly which takes approximately about 15-20 minutes and keep on stirring it. Once the rice is done, switch off the gas and take the vessel off from the flame and let it cool till the rice and milk mixture is at a room temperature.
  • Meanwhile, heat another saucepan and add 250 grams of Jaggery/Gur to it. Pour 1 Glass of water and dilute the Gur.
  • Once the Jaggery syrup is done, take it off from the flame and strain the jiggery syrup through a sieve/channi to remove impurities. Allow the syrup to cool and come at room temperature.
  • Once the Rice-Milk mixture and Jaggery syrup are at room temperature and cooled completely, Mix both of them together.
  • Place the mixed Kheer on a low flame. Add cardamom powder and a pinch of dry ginger/soont powder (optional) for the extra zing and keep stirring. (Keep stirring the kheer on a low flame else the Kheer may curdle)
  • Take out the Kheer in a serving bowl and add a few chopped nuts to garnish.