Chhath Puja will be celebrated from 5th to 7th November this year. Rasiyaav is a traditional bhog dish prepared on the second day of puja. It is served with ghee-roti. Tap to read how to make rasiyaav or jaggery kheer.
Ingredients
Three-fourth cup of jaggery, one litre of milk, two-third cup of rice, 10 cashews, 10 almonds, 5-6 cardamom, and two tablespoons of raisins.
Soak rice
Thoroughly Wash and rinse the rice with water and soak it for about two hours.
Break jaggery and dry fruits
Start by breaking jaggery into smaller pieces. Slice and chop all the dry fruits into small pieces.
Boil milk
Take a saucepan and add milk to it. Let it boil for a few minutes and add rice to it. Stir it well to avoid burning.
Cook kheer
Cook kheer on a low flame and stir it continuously to avoid rice sticking with each other.
Melt jaggery
Take a separate pan and add half a cup of water with jaggery in it. Let it dissolve and melt completely.
Garnish
Cool the kheer for a few minutes and garnish it with chopped dry fruits and melted jaggery.
Information credits
This information is taken from the chief Sanjeev Kapoor’s official YouTube account, @sanjeevkapoorkhazana.