Nolen gur er payesh (Jaggery flavoured kheer)

Good day to you all!

Payesh or kheer is a vital part of every elaborate Bengali meal. It is mandatory to serve the birthday boy or girl some payesh at the end of their meal. Every special  occasion calls for some cold payesh at the end of the meal. The word “payesh” is derived from the Sanskrit word Payasa or Payasam, which also means “milk”. Let’s dive into the recipe right away!

Ingredients:

  • Milk: 1 litres
  • Gobindobhog chal: 50 gm
  • Nolen gur(Jaggery): 100 gm
  • Cashews: 10 gm
  • Raisins: 10 gm
  • Ghee: 10 gm
  • Salt: a pinch

Procedure:

  • Wash and soak the rice for around half an hour. Strain the rice. Leave it in the strainer to dry.
  • Soak the cashews and raisins in water in a separate bowl.
  • In a pan, heat half the ghee and add the rice to it. Lightly fry the rice and keep aside.
  • Add the remaining ghee to the pan. Fry the cashews and raisins till golden brown.
  • In a heavy bottomed pan, start reducing the milk. Keep stirring it continuously. Let it come to a boil and then slowly reduce on a medium heat.
  • After around 15-20 minutes, add the rice to the milk. Keep stirring as it thickens and the rice cooks.
  • The rice should smash easily once cooked. It should be mushy.
  • The consistency should be quite thick as the jaggery would loosen it up a bit. Add the cashew and raisins and stir.
  • Chop up the jaggery or nolen gur. Now, switch off the flame and add in the salt and jaggery.
  • Your payesh is ready. Serve it cold or lap it up with some luchi maybe :p

IMG_20200510_212747

Bonus tips:

  • Add a tsp of sugar to ensure that the milk doesn’t split after adding jaggery. This tip was given by my mom. You can try without adding sugar too.
  • Add in some almonds too if you like more nuts.

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Published by Alisha Sarkar

I am a chef who loves her work and this blog is a an extended part of passion to be shared with others.

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