Rasiya | Bakhlr | Bihari Chawal-Gur ki Kheer | Rice-Jaggery Pudding | Healthy Dessert Recipe | Diwali Special | Happy Bhai Dooj

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. Diwali usually marks the start of winter season and since Diwali is all about eating sweets there is nothing better than gorging on your favourite festive delicacies and also welcoming winter.

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. In Kolkata the Rice-Jaggery Kheer is often made with Palm sugar or dark jaggery and is known as Nolen Gur Payesh, in parts of north India like Madhya Pradesh, Rajasthan and Uttar Pradesh it is known as Bakheer, Gur-Chawal Kheer and Bhuri Kheer. In the southern Indian state of Kerala, it is known as Charkara Payasam and is often made with coconut milk.

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. This natural sweetener has been a great go-to ingredient in India since time immemorial.

Ingredient:

·       Rice – 1 cup

·       Milk – ½ ltr

·       Jaggery/Gur - 250 gms

·       Water – 2 cups

·       Cardamom/Elaichi Powder – 1 tbsp

·       Dry Ginger/Soont Powder – ½ tsp or pinch (optional)

·       Almonds – 5 pcs

·       Cashewnuts – 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 saucepan and once the pan is hot keep the flame low. Add the chopped Almonds, Cashewnuts and raisins in the ghee and saute it till it starts changing colour.

·       When the dry fruits turn light brown quickly add the rice and fry it till it changes colour and becomes light golden. (Be careful while roasting the rice, do not burn them.)

·       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.

·       Keep stirring the rice and milk till the rice does not get cooked. (This takes approximately about 15-20 minutes, take a little rice and smash it on your fingers or smash little rice with the ladle to check if the rice is cooked).

·       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 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 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 orelse the Kheer may curdle)

·       Take out the Kheer in a serving bowl and add a few chopped nuts to garnish eat.

Tips/Suggestions:

·       We have used small variety of Kolam rice for the kheer as traditionally it is made with small rice but you can make it with basmati rice too.

·       The colour of the kheer depends on the colour of the Jaggery being used.

·       You can also make this Kheer with coconut milk.

·       The Kheer is best served cold but if you are refrgirating the Kheer and would want to reheat it then take out the Kheer atleast 30 mins before consumption and let it thaw. Reheat it on a low flame whilst stirring it continuously as there are chances of it to curdle.