Bengali Payesh With Jaggery Recipe
Date palm jaggery flavoured rice pudding is a simple blend of aromatic rice, milk and jaggery. Winter is the time for Notun/Kejur Gur (date jaggery) in West Bengal and many dishes are made using date palm jaggery as the main ingredient. Khejur Gurer Payesh (payasam with jaggery) is a Bengali sweet delicacy.
Servings: 3
Calories: 201kcal
Ingredients
- Gobindo Bhog Rice – 2 tbsp
- Full Cream Milk – 500 ml
- Notun Gur/Date palm jaggery – 2-2 ½ tbsp
- Raisins – 1 tsp
- Cashew nuts – 1 tsp
- Almonds – 1 tsp
- Pistachios - 1 tsp
- Ghee – ½ tsp
Instructions
- Wash and soak the rice for 30 minutes. Drain and mix in one tsp of ghee to the washed and drained rice.
- Soak raisins and cashews in water for 10 mins. Blanch almonds and remove skin. Slice almonds and pistachios into slivers. Keep aside.
- Heat milk in a large vessel. Once it starts to boil, add the rice and cook till the milk reduces in volume and starts to thicken. Keep stirring intermittently to prevent the milk from boiling over and to keep the rice from sticking to the bottom of the vessel.
- Once the rice is done, and you get the desired consistency, add the cashew nuts and raisins. Mix well and remove from stove.
- Slowly blend in date palm jaggery till the payesh takes on a uniform brownish colour. Garnish with almond and pistachio slivers.
- Allow the rice pudding to come to room temperature, pour in serving bowls and refrigerate.
- Serve Bengali Notun Gurer Payesh chilled.
Notes
- You can add bay leaf and crushed green cardamoms to the milk while boiling. However, to enjoy the distinct flavour of notun gur, it’s best avoided.