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Rasiao (gur ki kheer)

AI-drafted · awaiting admin review

Rice cooked in milk and jaggery on the Kharna evening of Chhath Puja.

Region: BiharOccasion: Kharna, the second day of Chhath PujaTime: 50 minServes: 4Vegetarian

Ingredients

  • ¼ cup arwa (non-parboiled) rice, washed
  • 1 litre milk
  • ¾ cup grated jaggery
  • 3 green cardamoms, crushed
  • 1 tbsp chopped dry fruits (optional)

Method

  1. Bring the milk to a boil and add the rice.
  2. Simmer on low heat for 35–40 minutes, stirring often, until the rice is very soft and the milk thick.
  3. Take the pan off the heat and let it cool for 5 minutes.
  4. Stir in the jaggery and cardamom (adding jaggery off the heat stops the milk from curdling).
  5. Offer and serve with roti or puri made on the same fire.

History

Rasiao is traditionally cooked on a clay chulha with mango wood in a new or specially cleaned pot for Chhath.

Significance

On Kharna, devotees fast through the day and break it in the evening with rasiao and roti offered to the Chhathi Maiya; their 36-hour waterless fast begins after this meal.

Sources