Rasiya Recipe/How to make Gur Ki Kheer
Rasiya is a bihari sweet dish which is prepared without sugar. Gur or jaggery is prepared from Ras or juice extracted from trees. So this kheer is also known as Ras Kheer or Gur ki Kheer. It is very popuar in Uttar Pradesh, Rajasthan and Bihar. Natural Date palm Jaggery gives this kheer an amazing flavour.
I generally prefer making this Rasiya-Gur ki Kheer on Sharad Purnima, as in hindu tradition it is believed that on Sharad Purnima which is also known as Kojagiri Purnima, people consume kheer made of rice and milk. They keep ‘kheer’ pots on terraces to absorb nectar showered by moon. Moon’s energy is supposed to be the highest on this night as it comes closest to earth. It is believed that moon showers ‘amrit’ on Sharad Purnima. It is said to have healing and health-giving powers. Sharad Purnima is a time to seek blessings from Moon. People also spend time under moonlight to absorb the moon’s positive energy.
I had first read about this recipe in a newspaper and thought to give it a try. I was mentally prepared to compromise the taste of kheer as I did not add sugar to it. But believe me this dish completely surprised me. I was planning to make normal kheer on sharad poornima last time but ended up trying Rasiya. Instead of sugar we use jaggery for the sweetness and that is the uniqueness of this kheer. This dish is prepared from small rice grains instead of long basmati. Some people also fry rice grains before grinding or cooking them. I have tried both the versions and found this recipe to be quicker, healthier and tastier.
Another thing that I noticed while preparing rasiya was that it can be prepared really quick. Generally we let the rice cook in milk and this makes it a bit longer process. But here we will be soaking rice in water before preparing the kheer. Soaking makes rice brittle and easy to cook. We also grind it to coarse paste which makes it even quicker to cook.
One thing that we need to keep in mind is that we have to add jaggery at the end of the kheer. Jaggery makes cooking process slower and boiling kheer after adding jaggery will crumble the texture also. The texture of this kheer is similar to rabdi and it has a rich aroma of dry fruits, cardamom and jaggery.
So lets see the pictorial recipe of Gur Ki kheer- Rasiya step by step.