Rasia
A traditional sweet rice pudding from Bihar, Rasia gets its unique caramel-like flavor and earthy sweetness from jaggery. This comforting dessert, often made for Chhath Puja, is slow-cooked to creamy perfection and scented with cardamom.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Rice
- b.Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear.
- c.Transfer the rinsed rice to a bowl, cover with water, and let it soak for 30 minutes.
- d.After soaking, drain the rice completely using the sieve and set aside.
- 2
Step 2
- a.Cook the Kheer
- b.Pour the milk into a heavy-bottomed pan or pot and bring it to a boil over medium heat, stirring occasionally to prevent it from sticking.
- c.Once the milk is boiling, add the drained rice. Reduce the heat to low.
- d.Simmer for 30-35 minutes, stirring every 5-7 minutes to prevent the rice and milk from scorching at the bottom.
- e.Continue cooking until the rice is completely soft and mushy, and the milk has thickened to a creamy consistency.
- 3
Step 3
- a.Add Jaggery (Crucial Step)
- b.Turn off the heat completely and remove the pan from the stove. Let the kheer cool down for 5-7 minutes. This is essential to prevent the milk from curdling.
- c.Add the grated or powdered jaggery to the slightly cooled kheer.
- d.Stir gently but continuously until the jaggery has fully dissolved. The kheer will turn a beautiful light caramel color.
- 4
Step 4
- a.Flavor and Garnish
- b.Stir the green cardamom powder into the kheer.
- c.For an enhanced flavor (optional), heat 1 tsp of ghee in a small pan. Add the slivered almonds and pistachios and toast for 1-2 minutes until lightly golden and fragrant.
- 5
Step 5
- a.Serve
- b.Transfer the Rasia to serving bowls.
- c.Garnish with the toasted nuts.
- d.Serve warm for a comforting treat, or chill in the refrigerator for a couple of hours before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always add jaggery after turning off the heat and letting the kheer cool for a few minutes. Adding it to boiling milk will cause it to curdle.
- 2Use a heavy-bottomed pan to prevent the milk from scorching at the bottom.
- 3Cooking on low heat is key to a creamy texture and prevents the kheer from burning.
- 4For a richer flavor, you can use a small amount of crumbled khoya (milk solids).
- 5The consistency of Rasia thickens as it cools. If it becomes too thick, you can add a splash of warm milk to adjust it before serving.
- 6Using a short-grain, aromatic rice like Gobindobhog will yield a creamier and more fragrant Rasia.
Adapt it for your goals.
Coconut Rasia
Add 1/4 cup of grated fresh coconut along with the rice for a coastal flavor twist and richer texture.
Richer VersionRicher Version
Stir in 2 tablespoons of crumbled khoya (mawa) in the last 5 minutes of cooking for an extra creamy and rich texture.
Nutty DelightNutty Delight
Add a mix of cashews and raisins along with almonds and pistachios. Fry them in ghee before adding for extra crunch and sweetness.
Saffron InfusionSaffron Infusion
Soak a few strands of saffron in 2 tablespoons of warm milk and add it along with the cardamom powder for a beautiful color and royal aroma.
Why this is on our healthy list.
Source of Iron
Jaggery is an unrefined sugar that retains more minerals than white sugar, including iron, which is vital for maintaining healthy hemoglobin levels and preventing anemia.
Energy Booster
The combination of carbohydrates from rice and jaggery provides a quick and sustained release of energy, making it a comforting and revitalizing dessert.
Rich in Calcium
Milk is an excellent source of calcium and phosphorus, which are essential for building and maintaining strong bones and teeth.
Aids Digestion
Cardamom, used for flavoring, is known in traditional medicine to aid digestion, reduce bloating, and soothe the stomach.
Frequently asked questions
One serving of Rasia (approximately 1 cup or 275g) contains around 400-450 calories, depending on the fat content of the milk and the exact amount of jaggery and nuts used.