Gur ki kheer | Jaggery kheer| Rasiyao | payasam
At my home town, my mom cooks a special recipe known as rasiyaon during chhath puja, it is the only thing we use to have during chaath puja, which is not available in the normal days, as that special rice ( saathi ka chawal) is available only during the season of chhath puja.
Nothing can replace the aroma of rasiyaon during kharna (sanctimonious celebration of chhath puja). As offerings always carries special flavor, which normal days recipes can not bring. That slow cooking on the charcoal chulha (stove) brings special taste to the recipes.
Today I am trying something similar to rasiyaon, which is also known as gur ka kheer (jaggery pudding). This recipe is going to be very special as commemorating my mom I am trying a recipe which may taste similar but with normal rice, I have already shared gur ki kheer with brown rice this recipe is going to be little different but I will try to bring the similar taste by following the similar process of cooking. Let’s learn step by step process to prepare this recipe.
Gur ki kheer | Jaggery kheer| Rasiyao | payasam
- ¼ Cup Rice (soaked for 4 hours )
- 1 tbsp Each dry fruits like almonds, dried dates, cashew nuts, raisins, black raisins, pistachio etc (Choice of your own dry fruits)
- 1 Piece Crushed cardamom
- ½ tbsp Clarified butter
- ¼ cup Water
- 1 litre Milk
- ¼ Cup Jaggery
In a wok heat clarified butter then add all the dry fruits, fry them and keep them aside.
In the same pan fry the soaked rice.
Add 1/4 th cup of water and cook the rice by pressing them with a ladle.
Cover and cook unless rice becomes soft, then add jaggery and cook.
Add cardamom powder, all the dry fruits and cook them together for some time.
Add milk and cook it on slow flame for for 15 to 20 minutes then serve it.
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