Chhath Puja 2026: Everyone enjoys the taste of jaggery kheer made during Kharna for Chhath Puja. This kheer is easy to make at home. Learn its complete recipe and what precautions to keep in mind while preparing it.

Jaggery Kheer

Chhath Puja 2026: Kharna is a very special day during Chhath Puja. Those observing the fast eat jaggery kheer and roti as prasad after the evening puja. This kheer is also known as Rasiya in many places. It is made from milk, rice, and jaggery. Its taste is mildly sweet and aromatic. Special attention is paid to cleanliness and puja rituals when preparing Kharna kheer. If you also want to make this kheer at home this time, you can prepare it easily.

These things are needed to make jaggery kheer

You don't need many ingredients to make Kharna kheer. Take one liter of full-cream milk, about 50 grams of short-grain rice, and 100 grams of jaggery. Also, add 4-5 green cardamoms or a teaspoon of cardamom powder. Add some cashews, almonds, raisins, and grated dry coconut for flavor. You can adjust the sweetness of the jaggery to suit your taste. Before making the kheer, wash the rice thoroughly and soak it in water for 15 to 30 minutes. This will help the rice cook faster.

Cook milk and rice like this

First, take a thick-bottomed pot and pour milk into it, and let it heat. When the milk comes to a boil, add the soaked rice. Now, reduce the flame and let the kheer cook. Stir occasionally to prevent the rice from sticking to the bottom of the pot. When the rice is cooked thoroughly and the milk begins to thicken, add cardamom and chopped cashews and almonds. After this, cook the kheer for a few more minutes. Be careful not to use high heat to cook the kheer quickly. Cooking on low heat helps the rice to melt thoroughly, and the kheer tastes better.

Add jaggery at the end

The most important thing when making jaggery kheer is to avoid adding jaggery to boiling milk. Doing so could curdle the milk and ruin the entire kheer. Therefore, once the rice is cooked, turn off the heat and let the kheer cool slightly. When the kheer is slightly warm or at room temperature, add jaggery, chopped into small pieces or grated into it. Mix it well so that the jaggery dissolves throughout the kheer. If necessary, heat the jaggery separately in a little water, strain it, and add it to the kheer once it cools. The prepared jaggery kheer is offered as prasad during the Kharna puja.