Rasiya (jaggery kheer) for Kharna
Rice cooked in milk and sweetened with jaggery is offered at Kharna, then eaten by the vrati with roti before the long fast begins, and shared with the family.
Used in: Chhath
Prasad kitchen · Chhath
Rasiya (jaggery kheer) for Kharna
Makes: 4 bowls · Time: about 45 minutes
Ingredients
- ☐ ¼ cup (50 g) rice, washed and soaked for 20 minutes
- ☐ 1 litre full-fat milk
- ☐ ½ cup (about 100 g) jaggery, grated
- ☐ 3–4 green cardamoms, crushed
Method
- Bring the milk to the boil in a heavy pan and add the drained rice.
- Simmer on low heat for 30 to 35 minutes, stirring often, until the rice is very soft and the milk has thickened.
- Add the cardamom, turn off the heat and let it cool for about 5 minutes.
- Stir in the jaggery until it melts. Offer it with roti, as your family does.
Good to know
- Jaggery added to boiling milk can make it curdle, so let the kheer cool a little first.
- Many families cook the Kharna prasad on a new clay stove (chulha). Follow your family’s practice.
Take care: The vrati fasts without water after Kharna; see the health and safety note for Chhath.
KathaVidhi · Quantities are a starting point; proportions vary between families and regions, so follow yours.