Chhath Puja

Prasad Finds Its Sweet Crown In Khoya-Chawal Ki Kheer

Chawal ki kheer plays an important role as a prasad during the Chhath Puja prasad offered to Lord Surya Dev and Chhathi Maiya. The prasad called Kharna, consumed at the end of the day-long fasting period, consists of kheer made from rice, sweetened with jaggery, popularly referred to as Rasiyao in Bihar and eaten alongside roti. Preparation of Chhath prasad should maintain extreme levels of purity by avoiding onions and garlic in food items that are prepared for puja and distributed after offering them to deities. Chawal ki Kheer is a slow-cooked rice pudding thickened using basmati rice and khoya melted together with milk. The mixture forms a delicate blush pink-coloured dish that carries caramelised sweetness. Milk-based rice puddings have existed for a long time in India as festival and temple offerings. In this rice kheer recipe, creaminess is added by incorporating khoya without complicating the preparation process. Slow cooking along with continuous stirring ensures that the grains cook while reducing the milk quantity.