Thekua is among the most recognised offerings prepared during Chhath Puja, but the festival’s traditional food preparations are not complete without Gur Ki Kheer. Also called Rasia, this jaggery-based rice pudding holds special importance as a prasad offered to Chhathi Maiya and Surya Dev.
Unlike regular rice kheer, which is generally prepared using sugar, Gur Ki Kheer gets its natural sweetness from jaggery. Its rich flavour and traditional preparation make it an important part of Chhath Puja celebrations.
Why Is Gur Ki Kheer Important During Chhath Puja?
Gur Ki Kheer, popularly known as Rasia, is traditionally prepared as a sacred offering on the second day of Chhath Puja. According to traditional beliefs, the milk and rice used in the preparation symbolise the moon, while jaggery represents the sun.
The kheer is commonly served with ghee-coated whole-wheat rotis, making it a filling and energy-rich meal. This traditional combination provides calories and nutrients, including iron, potassium and calcium, before devotees begin the challenging 36-hour nirjala fast.
Gur Ki Kheer Recipe: Ingredients You Will Need
Preparing traditional Gur Ki Kheer at home requires a few basic ingredients that are easily available in most kitchens.
Ingredients:
- Full-cream milk: 1 litre
- Rice: 1/4 cup (soaked for 30 minutes)
- Grated jaggery (gur): 3/4 cup
- Ghee: 1 teaspoon
- Crushed cardamom: 3-4
- Chopped cashews, almonds and raisins: 2 tablespoons
How to Make Traditional Gur Ki Kheer at Home
Step 1: Cook the rice
Pour the milk into a heavy-bottomed kadhai and bring it to a boil over a low flame. Add the soaked rice and bay leaf. Stir occasionally to prevent the milk and rice from sticking to the bottom.
Step 2: Allow the milk to thicken
Continue cooking on a low flame for around 30-35 minutes until the rice becomes soft and the milk develops a thick, creamy consistency. Allow the mixture to reduce to almost half its original quantity.
Step 3: Add cardamom and dry fruits
Mix in the ghee, crushed cardamom and chopped dry fruits. Cook everything together for another two minutes before switching off the flame.
Step 4: Mix in the jaggery
Allow the kheer to cool for approximately 5-7 minutes until it is warm rather than boiling hot. Add the grated jaggery and stir until it dissolves completely.
One important point to remember is that jaggery should never be added directly to boiling milk, as it may cause the milk to curdle.
Step 5: Serve the prasad
Transfer the prepared kheer into a bowl or steel serving bowl. Add a few extra dry fruits for garnish and serve it warm as prasad. It can also be stored in the refrigerator.
Whether prepared for Kharna in the evening or offered after the morning Arghya, Gur Ki Kheer remains a cherished part of Chhath Puja. More than just a traditional sweet dish, it represents the festival’s devotion, family traditions and the sweetness of celebrating together.