Celebrate Chhath Puja with Jaggery and rice kheer on Chhath Puja, its importance, Recipe
This kheer on Chhath Puja is not just a dish but a spiritual offering, believed to invite blessings and prosperity.
Celebrate Chhath Puja with Jaggery and rice kheer on Chhath Puja, its importance, Recipe
Chhath Puja is a blessed Festival of Hindu which is celebrated with full enthusiasm and devotion to the Sun God through a number of rituals which take four days. Among these days, Kharna holds special significance, as devotees break their day-long fast with a delicious, traditional treat: jaggery and rice kheer. This dessert prepared with the combination of items such as jaggery, rice, and milk is offered to the god and then served to the members of the family as prasadam.
Here is the recipe of this delicious and lucky kheer for Chhath Puja.• Rice (washed and soaked for about 20 minutes: portion: 1 cup.• 1 cup jaggery depending upon taste and preference• 1/4 cup of freshly grated coconut (preferred)• 1 tablespoon chopped nuts any (almonds, cashews and raisins)the Sun God, honoring him with various rituals over four days.
Among these days, Kharna holds special significance, as devotees break their day-long fast with a delicious, traditional treat: jaggery and rice kheer. This sweet dish, infused with the goodness of jaggery, rice, and milk, is offered to the deity and then shared as prasad with family and friends. Here’s how to make this delightful and auspicious kheer for Chhath Puja.
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Ingredients:
• 1 cup rice (washed and soaked)
• 1 liter milk
• 1 cup jaggery (adjust to taste)
• 1/4 cup grated coconut (optional)
• 2-3 cardamom pods (crushed)
• A handful of chopped nuts (almonds, cashews, and raisins)
Recipe:
1. Boil the Milk: To start, heat the milk in large deep heavy-duty saucepan over medium heat. Mix frequently to avoid burning and later sticking at the bottom of the cooking pot.
2. Cook the Rice: Finally whenever the milk begins to boil add the rice which has been soaked earlier. Stir it at least for 10 minutes until the rice turns tender and the milk gets to a thicker consistency.
3. Add Jaggery: When the rice is cooked you determine whether to switch off the heat and then allow to cool for one minute. Then, slowly add the jaggery. Mix well until it has dissolved entirely, and imparts a wonderful caramel flavour to the kheer.
4. Flavor with Cardamom and Coconut: Then add the crushed cardamom pods and grated coconut for a much better smell of the food being prepared.
5. Garnish: It is preferred to add chopped nuts for the crunchy feature, they should also be added.
Can be consumed either hot or cold for distribution as prasad during the Kharna. This Indian rice pudding is not only a dessert but it is considered to help to bring blessings and success. Add a sweet note to Chhath Puja with this remarkably straightforward and profound dish to give in to the tradition.
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