Chhath Thekua Ki Kheer (Rice Kheer for Chhath)
Rice slow-simmered in milk and sweetened with jaggery instead of sugar, prepared as part of the Kharna evening meal during Chhath Puja.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Heavy-bottomed pot
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 7 g
- carbs
- 34 g
- fibre
- 1 g
- protein
- 6 g
- calories
- 220 kcal
Instructions
- 1
Boil the milk in a heavy-bottomed pot. Turn down the heat so it bubbles gently.
- 2
Add the washed rice. Cook on low heat and stir often until the rice is soft and the milk thickens, about 30 minutes.
- 3
Take the pot off the heat. Let the kheer (rice pudding) cool slightly, then stir in the grated jaggery so the milk does not split.
- 4
Add cardamom powder and mix well.
- 5
Warm ghee (clarified butter) in a small pan and fry the cashews and raisins until golden. Stir them into the kheer.
- 6
Serve warm or chilled as part of the Kharna prasad (sacred offering).
Chef's tips
Always let the milk cool slightly before adding jaggery, or it will split. Stir often while the rice cooks so it does not stick.
Ingredient substitutions
- jaggery → sugar for a non-ritual version
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on low flame, stirring, adding a splash of milk if too thick.
Common mistakes to avoid
- •Adding jaggery to boiling hot milk, which splits the kheer.
Serving suggestions
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