Rasiya

Name: Rasiya
Cuisine: Indian
Ingredients: 1 cup Rice; 1/2 ltr Milk; 250 gms Jaggery/Gur; 1 cups Water; 1 tbsp Cardamom/Elaichi Powder; 1 tbsp Ghee

Mamta Agrawal @cook_9214619

Bihar

# jaggery
Rasiya is best consumed during the winter months because winter is the season of fresh jaggery. The north Indian state of Bihar is famous for this delicious jaggery Kheer made especially during festivals like chatth puja.

Mamta Agrawal @cook_9214619

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Ingredients

1 cupRice
1/2 ltrMilk
250 gmsJaggery/Gur
1 cupsWater
1 tbspCardamom/Elaichi Powder
1 tbspGhee

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Steps

1

Wash and soak rice in water for 30 minutes. Then drain the water completely and keep aside.
2

Heat 1 tbsp Ghee in a non stick saucepan and add the rice and fry it for 2-4 min. and add ½ ltr milk to the rice and keep stirring it so that the milk doesn’t stick to the bottom and sides of the pan.
3

Keep stirring the rice and milk till the rice does not get cooked.Once the rice is done, switch off the gas and let it cool till the rice and milk mixture is at a room temperature.
4

Meanwhile, heat another saucepan and add 250 gms 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 jaggery syrup through a sieve to remove impurities. Allow the syrup to cool.
5

Mix both rice and milk mixture and jaggery syrup together.Place the mixed Kheer on a low flame. Add cardamom powder and keep stirring(Keep stirring the kheer on a low flame else the Kheer may curdle)
6

Take out the Kheer in a serving bowl and garnish with almond serve hot or cold as you like.