Rasiao Kheer (Gur ki Kheer)
Rasiao is rice cooked in milk and sweetened with jaggery — the prasad of Kharna, the second day of Chhath, eaten by the vrati before the 36-hour fast.
Prep 10 minCook 50 minMakes 4–6
Ingredients
- ¼ cup Rice (short grain) (washed and soaked 20 minutes)
- 1 litre Full-fat milk
- ½ cup Jaggery (grated)
- ½ tsp Cardamom powder
- 2 tbsp Chopped nuts (optional)
Method
- Bring the milk to a boil in a heavy pan.
- Add the drained rice and simmer, stirring often, until the rice is very soft and the milk thickens — about 40 minutes.
- Turn off the heat and let it cool for 5 minutes.
- Stir in the jaggery and cardamom (adding jaggery off the heat stops the milk from curdling).
- Garnish with nuts and offer warm.
Why this prasad for Chhath Puja?
On Kharna evening the vrati cooks rasiao and roti, traditionally on a clay stove with mango wood, offers it to Chhathi Maiya and then eats it — the last food before the nirjala fast. It is then shared with the family as prasad.
Tips, variations & storage
Tips for success: use a heavy-bottomed pan and stir often, scraping the bottom so the milk doesn't catch. Soaking the rice for twenty minutes helps it cook soft. For Kharna, families traditionally cook rasiao on a clay chulha with mango wood, in a new or dedicated vessel.
Variations: some households add a pinch of edible camphor or a few strands of saffron; others keep it very plain, with only rice, milk and jaggery, as befits the fast. Arwa chawal (unparboiled rice) is preferred in Bihar.
Serving and storage: on Kharna evening rasiao is first offered with roti and banana on a banana leaf, eaten by the vrati, and then shared as prasad. It is best eaten the same day; refrigerate leftovers and eat within a day.
Making it outside India
Use whole (full-fat) milk for a creamy kheer. If the milk curdles with jaggery abroad (some supermarket jaggery is acidic), dissolve the jaggery in 2 tbsp of warm water first and add it once the kheer is just warm.
Looking for ingredients? Find samagri and Indian grocery shops near you.
Frequently asked questions
Why add jaggery off the heat?
Hot milk can curdle when jaggery is added; cooling it slightly prevents this.
Can I use sugar instead of jaggery?
Jaggery is traditional for Kharna and gives rasiao its colour and flavour; sugar is used in everyday kheer but not usually for Chhath.
Why is rasiao made on Kharna?
It is the last meal the vrati eats before the 36-hour nirjala fast, offered first to Chhathi Maiya.