KHEJUR GURER PAYESH /NOLEN GURER PAYESH/TRADITIONAL BENGALI RICE PUDDING WITH DATES JAGGARY

 

All Bengali are fond of sweets. They make lots of sweet dishes with loads of ingredients. West Bengal is famous for different sweets in different regions. In Kolkata people come from all over world to satisfy their taste buds for Bengali delicacies. My today’s subject is about “PAYESH” of Bengal.

Rice and milk boiled together and sweetened with sugar is known as “PAYESH”. In winter season it is cooked with khejur gur instead of sugar, a bengali special dish. We offer this to God and Goddess from thousands of years.

PAYESH is as ancient as human civilization which is known as paramanna aka payasam or payesh. In our Indian culture baby shower party is incomplete without payesh. According to Bengali culture, the day before marriage ceremony (we call it “I buro bhat” party) payesh has made for brides and grooms. Special cuisine in Bengal is perhaps nolen gurer payesh. I wait for winter only for yummy khejur gurer payesh (kheer made with date jaggery).

The last day of month of “POUSH” we celebrate poush sankranti. In that day we decorate our houses with alponas (drawing with chalks) and set our ghot (preferably earthen pot) in front of Goddess. The pot filled with paddy.We cook payseh and pulis (made from rice dust) to give relatives and friends. We celebrate this three days making kheer, payesh, puli pithes ,ros bora ,ranga aloor  pantua etc.

HERE IS THE RECIPE FOR YOU OF PAYESH:

INGREDIENTS: 1) milk: 1 liter.

2) Rice (gobindo bhog chal): 100 grams.

We use gobindo bhog rice for making payesh, it contains a beautiful aroma.

3) Date jaggery /khejur gur : 250 grams or according to your taste.

4) Dry fruits raisins, cashew nuts, almonds: ½ cup

PROCESS: Keep the container on gas. Pour 1 liter milk in 

it and ready to boil. Keep in mind that not to overflow 

milk from container.Keep boiling and wait for thick consistancy. 

When milk become thicker now add washed gobindo bhog rice in it. 

 Stir constantly. Keep a spatula in milk container for not to overflow milk. After 8 to 10 minutes rice will full

 boil.

Add khejur gur at this time. I preferably add date jaggery/khejur gur when the gas off. It will not spoil 

the milk. A creamy affect will see in this condition. Now add dry fruits.

Our khrjur gurer payesh is ready now. It is very easy process but it takes patience for cooking. A love touch in 

making payesh turns into paramanna .A beautiful heavenly aroma will come out from this payesh. It makes you 

happy .I love it.

Thank you to share .You will try and give me feedback how is it.