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Rasiya Prasad has a special place in the Chhath Puja thali. It is not just a sweet, but is considered a symbol of devotion, purity and tradition. This Prasad, made from a combination of jaggery, rice and milk, has a deep taste even in its simplicity, which is offered to the Sun God with reverence. Let’s know its recipe…
Rasiya is the main and sacred offering of Chhath Puja. To make this, first of all milk is boiled and washed rice is added to it. When the rice becomes soft, jaggery is added to it. When cooked on low flame, its taste becomes thick and sweet. The light aroma of cardamom and ghee gives this prasad a feeling of both devotion and taste.
Rasiya is prepared as a special offering during Chhath Puja. First of all, rice is added to milk and cooked slowly so that it becomes thick. Then jaggery is mixed in it and cooked until it turns light golden. The sweetness of jaggery and creaminess of milk makes it special. Its taste is neither too sweet nor bland, it has a balanced taste full of devotion.
Making rasiya starts with purity. Rice is washed thoroughly and cooked in local milk. When the rice becomes soft, jaggery is added and stirred so that the flavor gets absorbed into each grain. By adding some cardamom and ghee, its aroma captivates the mind. In worship, it is offered to Sun God and devotees accept it as Prasad.
The specialty of Rasiya Prasad lies in its simplicity and desi taste. To cook it, a mixture of desi milk, rice and jaggery is used. Rice cooked in milk gradually spreads its mild sweetness and aroma. When jaggery is added, its color becomes brown and the taste becomes thicker. After cooling it, it is offered to the Sun God.
Rasiya Prasad of Chhath Puja is prepared with devotion in every house. Rice is cooked by adding it to boiled milk, then adding jaggery increases both its color and sweetness. Adding a few drops of ghee makes its taste even more special. Rasiya is considered light to eat, nutritious and extremely auspicious as Prasad.
