Rasiya Recipe is a delicious traditional sweet dish from Bihar. It is a simple, light, and wholesome dish made with rice, jaggery, bay leaf, and ginger.
Unlike many other Indian sweets, it does not require oil or ghee, making it easy to digest and naturally sweetened.
Rasiya is a versatile dish that can be enjoyed both warm and cold, as a comforting breakfast or a delightful dessert. It is often made during festival like Chhath Puja in Bihar for Kharna Prasad.
Though Rasiya is similar to Tamil Nadu’s Sweet Pongal, it stands apart due to its distinct flavors.
The use of bay leaf and ginger gives it a unique taste, making it different from the cardamom-infused Sweet Pongal.
The mild spice from ginger and the earthy aroma of bay leaf make Rasiya a truly special dish.
About Rasiya 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, deep sweetness while also providing natural minerals and nutrients.
Bay leaf enhances the aroma with its subtle earthy tones, and ginger adds a mild warmth that balances the sweetness.
This dish has been a part of Bihari households for generations.
Its simplicity and nutritional value make it a go-to dish for those looking for a naturally sweet, wholesome treat. Some families prefer to enjoy Rasiya as is, while others like to serve it with chilled milk and a layer of malai (cream) on top.
This addition of milk and cream enhances the texture, making it more creamy and satisfying.
Rasiya is quite similar to Sakkarai Pongal from Tamil Nadu, but with some key differences. In Tamil Nadu, a touch of moong dal and ghee is added to the dish, giving it a richer texture and slightly nutty flavor.
However, Rasiya remains lighter , making it an excellent choice for those who prefer a simple, mildly spiced, and naturally sweet dish.
Unlike Sweet Pongal, which is often thick and rich due to the use of ghee, Rasiya remains light and easy on the stomach.
This makes it an excellent choice for people who prefer a mildly spiced, naturally sweet dish that does not feel too heavy.
If you like your sweet dishes thinner, you can adjust the amount of water to suit your preference.
The best part?
It requires just a handful of ingredients and can be made quickly, making it a convenient dish for busy mornings or quick dessert cravings.
Why You Should Make this Traditional Bihari Sweet:
Naturally Sweet: Uses jaggery instead of refined sugar.
No Oil or Ghee: A light and healthy dish.
Easy to Digest: Simple ingredients make it good for all age groups.
Can Be Served in Many Ways: Eat it warm, or serve it cold with milk and cream on top.
Serving Suggestions:
You can enjoy this jaggery rice dessert, warm as a light and healthy breakfast.
Eat it as a cool dessert by serving it cold with milk and cream.
Add dry fruits or nuts for extra texture and flavor.
Storage Suggestions for Rasiyao Recipe:
Refrigeration: Store in the fridge for up to 2 days.
Pro Tips:
Use good quality jaggery for the best taste.
Adjust thickness – Add more water if you like a thinner consistency.
Use short-grain rice for a soft and creamy texture.
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Rasiya Recipe
Equipment
Ingredients
- 1 cup Rice
- 2 cup Jaggery
- 4 cup Water
- 2 Bayleaf
- 1 tbsp Ginger crushed
Instructions
- In a vessel add 4 cups of water.
- Add 2 cups of jaggery in it. Mix well.
- Add bay leaf and let it boil.
- Now add washed rice to it and mix well.
- Cook until done on low flame.
- Once cooked add ginger and mix well.
- Switch off the flame, cover and let it sit for few minutes.
- Serve hot or cold.
Nutrition
Basic Ingredients Used to Make this Recipe:
Rice: The base ingredient of Rasiya, rice provides texture and body to the dish. Short-grain rice is preferred as it turns soft and blends well with jaggery, creating a smooth consistency.
Jaggery: A natural sweetener that not only enhances the taste but also adds a rich caramel-like flavor. It is packed with minerals and is a healthier alternative to refined sugar.
Bay Leaf: Adds an earthy, slightly floral aroma that gives Rasiya a unique depth of flavor, setting it apart from other sweet rice dishes.
Ginger: Brings a mild warmth and subtle spiciness to balance the sweetness of jaggery. It also helps digestion and enhances the overall taste.
Water: Used for cooking rice and dissolving jaggery, contributing to the fluid consistency of Rasiya.
Frequently Asked Questions About this Recipe:
Can I use sugar instead of jaggery?
Yes, but jaggery gives a richer and more traditional taste.
Can I add cardamom or nuts?
Yes! You can add cardamom, nuts, or even coconut for extra flavor.
Can I cook the rice in milk instead of water?
No, it is better to cook the rice in water first. You can add milk while serving.
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