Rasiya
Rasiya, from above
VegBihar

Rasiya

Rice cooked in milk and jaggery for Chhath's Kharna evening. Plain, sacred and seriously good.

50 minTime
6 gProtein each
mildSpice
Kharna evening1 chapter · 1 min read

Make it your way

Grandma's wayRice, milk and jaggery, the Kharna way.
The original
274kcalsame
6 gproteinsame
0 gfibresame
50minutessame

Classic rasiya.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Rice⅓ cup, short grain, washed
Milk3¾ cups
Water1 cup
Jaggery¾ cup, grated
Cardamom¼ tsp
Ghee1 tsp

Method

3 steps
  1. 1Simmer the rice in milk and water, stirring often, until very soft.
  2. 2Melt jaggery with 2 tbsp water and strain.
  3. 3Turn off the heat, wait 2 minutes, then stir in the jaggery, cardamom and ghee.
Serve it like this

Serve warm in a brass or clay bowl, with a plain ghee roti on the side as at Kharna.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Rasiya: a bread or rice, a side, something to drink and something sweet.

Bread or rice Puri30 min
A little snack Thekua50 min
A little snack Gud makhana15 min
To drink Sattu sharbat10 min
To drink South Indian filter coffee20 min
Something sweet Makhana kheer30 min
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