Rasiya Recipe – Traditional Bihari Sweet for Chhath Puja

Rasiya’s recipe is a delicious traditional sweet dish of the Bihar. It is a simple, light and healthy dish made with rice, jaggery, bay leaf and ginger.

Unlike many other Indian sweets, it does not require oil or clarified butter, making it easy to digest and sweeten naturally.

Rasiya is a versatile dish that can be enjoyed both hot and cold, as a comforting breakfast or delicious dessert. It is often done during the festival like Chhath Puja in Bihar For Kharna Prasad.

Although Rasiya is similar to Tamil Nadu’s sweet pongal, it stands out for its distinct flavors.

The use of bay and ginger leaves gives it a unique taste, making it different from the sweet infusion of cardamom.

The delicate spice of ginger and the earthy aroma of the bay leaf make Rasiya a very special dish.

On Rasiya’s recipe:

Rasiya, also known as Rasiyao, is a traditional Jaggery rice dessert that is commonly prepared during Chhath Puja as Kharna Prasad.

The primary ingredient, Jaggery, gives it a rich and deep sweetness also providing natural minerals and nutrients.

The bay leaf improves the aroma with its thin earthy tones and ginger adds a slight heat that balances sweetness.

This dish was part of the Bihari families for generations.

Its simplicity and nutritional value make it a reference dish for those who seek naturally sweet and healthy pleasure. Some families prefer to enjoy Rasiya as it is, while others like to serve it with refrigerated milk and a layer of bad bad (cream) at the top.

This addition of milk and cream improves the consistency, making it more creamy and satisfactory.

Rasiya is quite similar to Tamil Nadu’s Sakkrai Pongal, but with some key differences. In Tamil Nadu, a touch of Moong Dal and Ghee is added to the dish, giving it a richer consistency and a slightly hazelnut flavor.

However, Rasiya remains lighter, making it an excellent choice for those who prefer a simple, slightly spicy and naturally sweet dish.

Unlike Sweet Pongal, which is often dense and rich due to the use of the GHI, Rasiya remains light and easy on the stomach.

This makes it an excellent choice for people who prefer a slightly spicy and naturally sweet dish that does not seem too heavy.

If you like your thinner sweet dishes, you can adjust the amount of water according to your preferences.

The best part?

It requires only a handful of ingredients and can be made quickly, making it a convenient dish for busy mornings or rapid dessert cravings.

Because you should make this traditional bihari sweet:

Naturally sweet: Use Jaggery instead of refined sugar.

No oil or clarified butter: A light and healthy dish.

Easy to digest: Simple ingredients make it good for all age groups.

It can be served in many ways: Eat it hot or serve cold with milk and cream at the top.

Serve suggestions:

You can enjoy this jagger rice dessert, hot as a light and healthy breakfast.

Eat it like a fresh dessert serving it cold with milk and cream.

Add dried fruit or nuts due to extra consistency and flavor.

Storage suggestions for the Rasiyao recipe:

Refrigeration: Keep in the refrigerator for a maximum of 2 days.

Professional suggestions:

Use Jaggery of good quality for the best taste.

Regulate the thickness: add more water if you like a thinner consistency.

Use short grains rice for a soft and creamy consistency.

Looking for other recipes like this:

Delicious Mawa Pitha recipe

Bihari Tisi Pitha recipe

Gur is the PUA recipe

Malpua recipe

Thekua recipe

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Basic ingredients used to create this recipe:

Rice: The basic ingredient of Rasiya, the rice provides consistency and body to the plate. Short grain rice is preferred as it becomes soft and merges well with the jaggery, creating a regular consistency.

Jaggery: A natural sweetener that not only improves taste but also adds a rich flavor similar to caramel. It is rich in minerals and is a healthier alternative to refined sugar.

Bay Leaf: He adds a earthy and slightly floral aroma that gives Rasiya a depth of unique flavor, distinguishing it from other sweet rice dishes.

Ginger: It brings slight heat and a subtle spiciness to balance the sweetness of the Jaggery. It also helps digestion and improves general taste.

Waterfall: Used to cook rice and dissolve the jaggery, contributing to the fluid consistency of Rasiya.

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