Rasaawal | How to make Rasaawal

By Namita Tiwari  |  15th Jul 2016  |  
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  • Rasaawal, How to make Rasaawal
  • Prep Time

    60

    mins
  • Cook Time

    2

    Hours
  • Serves

    4

    People

39

0

About Rasaawal Recipe

Tastiest recipes are sometimes born in the humblest of kitchens with simplest ingredients. This is my Naani’s recipe. Unique in taste, texture and flavour and with just four ingredients, this kheer has a rustic charm to it. Naani used to cook it in a clay pot in wood fired chullah. Juice and rice simmered overnight in gentle heat to become thick and translucent. In the morning, milk and almonds were added and the delicious kheer was served for breakfast.

The delicious and mouthwatering Rasaawal is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Rasaawal is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Rasaawal. Namita Tiwari shared Rasaawal recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Rasaawal. Try this delicious Rasaawal recipe at home and surprise your family and friends. You can connect with the Namita Tiwari of Rasaawal by commenting on the page. In case you have any questions around the ingredients or cooking process. The Rasaawal can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Rasaawal with other users

Rasaawal

Ingredients to make Rasaawal

  • 1 liter fresh sugarcane juice
  • ½ liter milk
  • 2 tablespoons rice
  • A handful of almonds

How to make Rasaawal

  1. Soak rice in clean water for 1-2 hours.
  2. Take sugarcane juice in a thick bottom steel wok. Add soaked rice.
  3. Cook till it starts boiling. A lot of scum will collect on top. Remove it with a ladle and throw it. You will have to keep cleaning four- five times till juice becomes transparent.
  4. Lower the heat and let it simmer for 2 to 3 hours or till rice becomes tender and juice becomes really thick and golden and is reduced to less than half. Keep stirring throughout.
  5. Take milk in a vessel. Boil and reduce it to half.
  6. Blanch almonds. Remove skin. Split into two from the center.
  7. Add thickened milk to rice mixture. Mix till you get a uniform consistency. Do not heat or boil the kheer after adding milk. Add blanched almonds.
  8. Serve chilled or warm according to climate.

My Tip:

Keep stirring continuously while the kheer is cooking. Add nuts of your choice. You may adjust the quantity of milk according to your preference for sweetness.

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