New Delhi: As soon as the festival of Chhath Puja arrives, preparations for making Prasad and dishes begin in homes. In this great festival which lasts for four days, every ritual and prasad has its own special significance. Especially the Rasiya Kheer made of jaggery and rice, made on the day of Kharna, is prepared with great devotion. The devotees offer this Prasad to Lord Surya and Chhathi Maiya and then take the Prasad of Kharna. Its taste is slightly different from normal sugar kheer. The sweetness of jaggery and the aroma of rice make it special. However, many times the milk curdles as soon as jaggery is added to the kheer. In such a situation, by keeping some simple things in mind, you can make delicious and thick Rasiya Kheer, know the easy method here.
Ingredients to make Rasiya Kheer
To make Jaggery Rasiya Kheer, first collect all the ingredients in the right quantity, so that there is no shortage of anything while making the kheer. For this you will need half a cup of Basmati or small grained Govindbhog rice. If the rice is of small grains then both the taste and texture of the kheer is good. Apart from this, take one liter full cream milk, which will make the kheer thick and creamy.
For sweetness, use three-fourth cup of grated jaggery or jaggery powder. The quantity of jaggery can be increased or decreased as per your taste. To improve the taste of kheer, keep two to three tablespoons of chopped cashew nuts, almonds and raisins, and also keep half a teaspoon of cardamom powder for aroma.
Prepare jaggery kheer like this
First of all, wash the rice thoroughly with water two to three times and keep it soaked for about 20 minutes. Now add milk and some water in a heavy bottomed vessel and boil it. When the milk boils, add soaked rice into it. Now let the kheer cook on low flame. Keep stirring it occasionally, so that the rice does not stick to the bottom and the milk does not stick to the vessel. When the rice becomes soft and the milk starts thickening, then understand that the kheer is about to be ready.
On the other hand, add jaggery and half cup of water in a small pan and heat it. When the jaggery dissolves completely, turn off the gas. Now filter this solution through a strainer, so that the soil or other impurities present in the jaggery are removed. After this let it cool for some time.
Follow this trick to avoid curdling milk
The most important thing while making Rasiya Kheer is the temperature of jaggery and milk. Never add hot jaggery solution to boiling kheer. Remove the kheer from the gas and cool it a bit and let the jaggery solution cool completely. After this mix both slowly. After adding jaggery, do not boil the kheer again on high flame, because there is a risk of the milk curdling.
Finally, add cardamom powder, chopped cashews, almonds, raisins and chironji to the kheer and mix well. In this way your traditional jaggery rasiya kheer is ready. Serve it with devotion as Kharna Prasad of Chhath Puja.