Kharna Gur Kheer Making Recipe – The grand festival of folk faith, ‘Chhath Puja’, has arrived! It’s not just a fast, but the biggest celebration of millions of people’s unwavering faith, purity, and sun worship. This four-day festival is celebrated with great enthusiasm and zeal in many parts of the country, including Bihar, Jharkhand, and eastern Uttar Pradesh. (Fact check: In 2025, Chhath Puja is from October 25th to 28th, with Kharna falling on October 26th.)
The second day of this four-day grand festival is ‘Kharna’. It is considered the most sacred evening of the fast. On this day, devotees observe a waterless fast throughout the day and, after offering prayers to the Sun God in the evening, partake of special offerings. So, what is this special offering? It’s jaggery kheer and roti! This Kharna kheer is not just a dish, but a pure offering, a blend of devotion, tradition, and local flavors.
If you’re also looking to make this traditional jaggery kheer (rasiya) at home this Chhath Puja, what are you waiting for? Let’s learn the easiest and most delicious way to make it, using our grandmother’s recipes!
Ingredients – Kharna Special Gur Kheer
You don’t need fancy ingredients to make Gur (jaggery kheer0), just be careful about purity:
Rice (desi or small grain): 1 cup
Full cream milk: 1 liter (if the milk is pure and thick, it’s twice as tasty!)
Gur (Jaggery) (desi/pure): 1 cup (you can adjust the amount according to your taste)
Desi ghee: 1 tablespoon (as needed)
Cardamom powder: 1/2 teaspoon
Dried fruits (almonds, cashews, raisins): a few, chopped
Water: 1 cup
How to Make Gur Kheer: Step-by-Step Guide
This recipe will be complete in just 7 easy steps!
1. Prepare the Rice
First, wash the rice thoroughly and soak it in water for about 20 minutes. Tip: Soaking helps the rice cook faster and results in a creamier kheer.
2. Boil the milk
Pour the milk into a heavy-bottomed pot and bring it to a boil over medium heat. Remember to stir occasionally to prevent the milk from sticking to the bottom.
3. Cook the rice
When the milk comes to a boil, add the soaked rice (after removing the water) to the milk. Reduce the heat and let it cook until the rice is soft. This will take about 15 minutes.
4. Make the Gud syrup (the most important step!)
Take a separate pan. Heat some water in it, add the jaggery, and melt it over low heat. Remember: never add the jaggery directly to the boiling milk, or it may curdle! This is why making the syrup is essential.
5. Thicken the kheer and turn off the heat
When the rice is completely cooked and the kheer has thickened to your liking, turn off the heat.
6. Combining the Gur (jaggery) and kheer
Now wait for the milk to cool slightly. When the milk is lukewarm, strain the jaggery syrup and add it to the kheer. Mix well.
7. Enhance Aroma and Flavor
Now add cardamom powder and chopped dried fruits. If desired, you can also add 1 teaspoon of pure ghee, which will enrich the taste.
Offer as Kharna Prasad
When the kheer has completely cooled, it is dedicated to Lord Surya. After this, the fasting person breaks their fast by consuming this prasad. This is not just prasad, but it also provides strength and purity for the upcoming 36-hour fast!
Special Tips That Will Make the Taste ‘Lallantop’!
Keep the Temperature in Mind: It is very important to let the milk cool slightly before adding jaggery to the kheer.
Coconut Magic: If desired, you can also add a little coconut powder to it, which will enhance the taste!
The Magic of Clay Pots: If possible, cool the kheer in a clay pot. Traditional belief is that this doubles the taste and purity of the Prasad.