Chhath Puja Special: An Easy Traditional Recipe To Make Kharna Kheer At Home | Food News

Last Updated:November 14, 2026, 16:22 IST

If you are celebrating Chhath Puja this weekend, make this easy recipe for homemade gud rice kheer that is equal parts nostalgic and delicious.

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Chhath Puja is an important Hindu festival dedicated to the Sun God, Surya, and Chhathi Maiya. This year, it is being celebrated from November 13 to November 16. The sacred four-day festival is celebrated with great devotion and pomp across Bihar, Jharkhand, eastern Uttar Pradesh and parts of Nepal. It involves fasting, prayers and offerings to the setting and rising Sun.

But like most Indian festivals, delicious mithai is also a major part of the festival. While devotees observe strict rituals, including holy bathing, preparing sattvik food and offering arghya at rivers, ponds and other water bodies, making gud rice kheer is mandatory. Also known as jaggery rice kheer or gud wali kheer, this mithai is a comforting preparation made with milk, rice and jaggery. Its simple ingredients and naturally sweet flavour make it a lovely addition to a festive meal.

This recipe was shared by food content creator Divya Kumari (@cookingdiaryathome) on Instagram.

Gud Rice Kheer Recipe

Ingredients:

• Full-fat milk – 1.5 litres
• Govind Bhog rice – 1/3 cup
• Jaggery (gud) – ½ cup
• Water – 2 tbsp
• Ghee – 1 tsp
• Cardamom powder – ¼ tsp
• Chopped nuts – 2 tbsp

How To Make Gud Rice Kheer At Home

Step 1: Wash and soak the rice

Take 1/3 cup of Govind Bhog rice and wash it gently under running water two to three times to remove excess starch and impurities. Soak the rice in water for approximately 15–20 minutes. Drain the water and keep the rice aside. Govind Bhog rice is a fragrant, short-grain variety that works particularly well in kheer because it softens beautifully while releasing starch into the milk.

Step 2: Prepare the milk

Pour 1.5 litres of full-fat milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom. Once it begins boiling, lower the flame and allow it to simmer for a few minutes. Keep stirring so that the milk does not develop a thick layer or burn.

Step 3: Add the rice and cook

Add the soaked and drained Govind Bhog rice to the simmering milk. Stir gently and cook on a low flame for approximately 30–40 minutes, or until the rice becomes soft and the milk thickens. Keep stirring at regular intervals, scraping the bottom and sides of the pan to prevent the rice from sticking. The kheer should develop a creamy consistency, with the rice grains cooked through but still retaining their shape.

Step 4: Prepare the jaggery syrup

While the rice cooks, take ½ cup of jaggery and add it to a small pan with 2 tablespoons of water. Heat gently until the jaggery melts completely. Stir to dissolve any lumps and switch off the flame. If the jaggery contains impurities, strain the melted mixture through a fine sieve and allow it to cool slightly.

Step 5: Add the ghee and cardamom

Once the rice is cooked and the milk has thickened, add 1 teaspoon of ghee and ¼ teaspoon of cardamom powder. Mix gently so that the flavours are evenly incorporated. Allow the kheer to simmer for another two to three minutes on low heat.

Step 6: Add the jaggery

Switch off the heat and allow the kheer to cool slightly. Gradually add the melted jaggery, stirring continuously until it is evenly mixed into the milk and rice. Avoid adding jaggery while the milk is boiling, as its acidity can sometimes cause the milk to split. Taste and adjust the sweetness if required.

Step 7: Garnish and serve

Add 2 tablespoons of chopped nuts and mix gently. You can reserve a little for garnishing the kheer before serving. Allow the gud rice kheer to rest for a few minutes so that the flavours come together. Serve it warm or chilled, depending on your preference.

Quick Answers

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What are the main ingredients needed to make traditional Kharna Kheer at home?

Traditional Kharna Kheer requires 1.5 litres of full-fat milk, 1/3 cup of Govind Bhog rice, 1/2 cup of jaggery (gud), 2 tablespoons of water, 1 teaspoon of ghee, 1/4 teaspoon of cardamom powder, and 2 tablespoons of chopped nuts.

How long should Govind Bhog rice be soaked before cooking it for kheer?

You should wash the Govind Bhog rice gently 2 to 3 times under running water and soak it in water for approximately 15 to 20 minutes before draining it and keeping it aside for the recipe.

Why should jaggery be added only after turning off the heat when making kheer?

You should switch off the heat and allow the kheer to cool slightly before gradually adding the melted jaggery while stirring continuously, because adding jaggery while the milk is boiling can sometimes cause the milk to split due to its acidity.

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About the Author

Abigail BanerjiSenior Sub Editor

Abigail Banerji is a Senior Sub Editor with News18’s English desk. She brings 6 years of experience across both print and digital newsrooms, spanning editorial planning, reportage, copy editing, conte…Read More