Friday, 25 September 2015

Nalen gurer Payesh

Festivities have begun!  Ganesh Chaturthi has started.  Eid is there.  Durgapuja, Navratri, Dussehra, and then Deepavali.  Best time of the year to be in India with everyone in a festive mood, lots of food, shopping and adda (meeting with friends), and eating together. And nothing is complete without sweets for us. So, starting the festival with the recipe of
Nalen gurer Payesh (Kheer) or Indian rice pudding with date palm jaggery.


Gobindo Bhog Rice – 200gm
Full cream milk -1ltr
Bay leaf – 1
Date palm jaggery – ½ cup as per taste
Chopped nuts or cashew and raisins – for garnishing
Cardamom -1/2 tsp powder


1. In a thick bottom pan, boil the milk on low /medium heat, stirring continuously.
2. Wash and soak the rice in water for 10 to 15 minutes.
3. Heat the ghee in a small pan, add the rice and fry for couple of minutes.
4. Once the milk starts to thicken, add rice. Stir it continuously on low to medium heat so that the bottom does not get burnt.
5. When rice is cooked .add the jaggery to the payesh. Again boil for 5 to 10 minutes by stirring it continuously.
6. Check the sweetness. If you feel that it needs more sweetness, add a little bit of jaggery
7. Now switch off the gas, add chopped nuts or raisins.  It can be served warm or cold.

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