The festive season brings back memories of childhood. It’s Makar Sankranti tomorrow, and I can’t help but go down memory lane.
In Uttar Pradesh, Makar Sankranti is incomplete without Bakheer and Dalbhari puri. We used to wait for it desperately. My Amma (grandmother) was a great cook. She used to prepare this Bakheer in a thick base
Jarman pan. In those days, the source of fuel was ‘gobar ke kande‘ (cow dung cakes). The smoke added a distinctive taste to the kheer. Bakheer/Rasiaav is the famous cuisine of U.P. and Bihar for the festival of
Makar Sankranti. It is also considered healthy.
Bakheer/Rasiaav (Rice & Jaggery Kheer)
Ingredients
Rice – 1cup
Jaggery – 200 gm (in pieces)
Milk – ½ litre
Cardamom (elaichi) 2-4
Desi ghee – 2-4 tablespoons
Process
Soak the rice in water for a few minutes and then drain it well. Keep it for 15-20 minutes. Take a
thick base pan, and pour 1 tablespoon of ghee into it. Put the soaked rice and saute it for 2 minutes.
Pour 3-4 cups of water and wait till it starts boiling. Add the pieces of jaggery and cook it for 10 to 15
minutes on low flame. Once the rice is cooked, turn off the gas. Sprinkle the elaichi powder and 2-3
spoons of ghee on it. Once it cools down, pour the boiled milk (don’t pour the milk when it’s hot). You can garnish it with dry fruits of your choice.
Tasty, healthy and delicious, this rice & jaggery kheer is ready to serve.
Do try it at home.
Wishing everyone a happy Makar Sankranti.
By Maya Shukla
Maya Nitin Shukla is an M.A in Hindi literature and Sociology, she is a Hindi teacher who also has an YouTube channel ‘Kavittayen and Kahaniyan’.
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