KHEJUR GURER PAYESH | BENGALI RICE KHEER WITH DATE PALM JAGGERY

Recipe type: Dessert

Cuisine: Bengali

INGREDIENTS

·         Full Cream Milk: 1.5 Litre

·         Water: 500 ml

·         Gobindobhog Rice: 150g

·         Khejur Gur/ Date Palm Jaggery: 200-300 g (based on preference)

·         Cashew Nut: 50g

·         Raisin: 50g

·         Green Cardamom: 4-5

·         Bay leaf: 1

g

INSTRUCTIONS

1.      Wash and soak rice, cashew nut and raisin in water separately.

2.      Take Milk along with water in a deep bottom vessel and let it cook on medium flame with Bay leaf and whole green cardamom until boiling starts and boil the same till the milk reduces to approximately 1.5 liters.

3.      Add soaked rice, Cashew Nut and Raisin to the milk and start cooking on low flame till rice soften.

4.      Stir in between to not to allow anything stick on the bottom of the pan.

5.      When the rice is cooked properly add broken pieces of Khejur Gur (or melted Gur) to the Payesh and using a ladle mix properly and continue cooking in low flame until desired consistency reached.

6.      I prefer little thick Payesh when I cook the same with Khejur Gur.

7.      Switch off the flame and cool the Payesh completely before serving.

8.      Khejur Gurer Payesh or Patali Gurer Payesh tastes better if served after a stand of one night. You need to store in the fridge in case you are planning to not to serve immediately.