By Nandini Bhushan*
From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.
Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.
Also try: Make Yourself Bihari Food Part – 27: Anarsa
Rasia
Auspicious Chhat Puja is not just a festival of Bihar but is an emotional bond and nostalgic journey of prayer and religious rituals. Dedicated to Surya Dev and Shashti Devi, Chhat is celebrated in high spirit and is observed for four days. Rasia is offered as a prasad on Kharna and is prepared with rice, milk and gur (jaggery) where rice and milk is believed to depict moon while gur represents the golden Sun. It is believed to have medicinal value for mental ailment and skin allergies. Believe me, the divine taste of rasia especially during the Chhat Puja is perfect to subtly nourish your mind, body and soul.
Ingredients
Rice : 100 grams
Jaggery : 250 grams
Water : 1 litre
Milk : 1 cup
Dry fruits
Elaichi powder : 1 tsp
Step 1
Wash and soak rice in water for at least half an hour. Drain the excess water and keep it aside.
Step 2
In a thick bottom pan add jaggery to 1 litre water and bring it to a boil. Once the jaggery dissolves reduce the flame and add the soaked rice and let it cook. When the rice becomes soft add the sliced dry fruits along with elaichi powder.
Step 3
Once done take it off the heat and let it come down to the room temperature.
Step 4
Add the milk and give it all a good mix.
Step 5
Rasia is ready to be served.
*Nandini Bhushan is a well-known food blogger
