Gud ki kheer recipe for Chhath Puja: How to make perfect Kharna Prasad
In India, as the devotees are celebrating Chhath Puja 2025, among many other dishes, gud ki kheer holds a sacred place in the rituals. This is a fragrant, creamy rice pudding sweetened with jaggery, prepared as a prasad. Scroll down further for the ingredients and detailed cooking method.
New Delhi: In India, as the devotees are celebrating Chhath Puja 2025, among many other dishes, gud ki kheer holds a sacred place in the rituals, especially during Kharna, the second day of the festival. A fragrant, creamy rice pudding sweetened with jaggery, this dish is not just food. It is prasad, symbolising purity, patience and devotion. Maintaining sanctity while preparing this dish is crucial. The kitchen and utensils must be spotless, and the cook should observe ritual cleanliness.
Traditionally, gud ki kheer is prepared in a brass or clay pot over a wood fire, which infuses an earthy aroma. Always simmer the mixture on low heat to let the rice and milk blend perfectly, creating that signature creamy texture. Finally, ensure the kheer is completely cool before adding jaggery, a crucial step that prevents the milk from curdling. Scroll down further for the ingredients and detailed cooking method.
Gud ki kheer ingredients
- 1/2 cup basmati rice or sathi rice
- 1 litre of full-cream milk
- 1/2 cup jaggery or gud, finely chopped or powdered
- 1/2 tsp cardamom powder
- 2 tbsp ghee or clarified butter
- 10-12 cashews, chopped
- 10-12 raisins
- A few almonds and pistachios for garnish (optional)
Gud ki kheer instructions
1. Wash the rice thoroughly and soak it in water for 30 minutes, then drain.
2. In a heavy-bottomed pot, bring the milk to a boil. Once it starts boiling, reduce the heat to low.
3. Add the soaked and drained rice to the boiling milk. Stir continuously to prevent the rice from sticking to the bottom of the pot.
4. Cook the rice until it is completely soft and the milk has thickened and reduced to about a quarter of its original quantity.
5. In a separate pan, heat the ghee. Add the cashews and raisins and fry until they are lightly golden. Remove them from the pan and set aside.
6. In the same pan, add the chopped jaggery and a little water. Heat gently until the jaggery melts completely. Turn off the heat and let the jaggery mixture cool down.
7. Remove the kheer pot from the stove and let it cool to room temperature. Once the kheer is at room temperature, add the cooled jaggery mixture and mix well. It is crucial to add jaggery to cooled kheer, as adding it to hot kheer can cause the milk to curdle.
8. Add the cardamom powder and the fried nuts to the kheer and mix well. Reserve some for garnishing.
9. Transfer the kheer to a serving bowl, garnish with the remaining dry fruits, and serve warm or chilled.
In the bowl of gud ki kheer lies the warmth of tradition, where sweetness comes not from jaggery, but from devotion stirred in silence.