Khejur Gurer Payesh | Bengali Rice Kheer with Date Palm Jaggery

“Don’t you think pasta this is the perfect time to have Khejur Gurer Payesh ”; the pampering father asked.

“Hoooon Papa; I want it”; Pasta replied.

“but baby who is going to make it for us? I don’t know how to cook Payesh; that is not as easy as making the Maggi” the father replied while feeding the little one her breakfast last Sunday.

“Momma KAYESH khabo” (well, she still pronounces Payesh as Kayesh).

And here enters the mother “So Pasta you have to request me and I will make the Khejur Gurer Payesh”

“Hoon Momma retoest!” (read request)

“Baby I am going to make the Khejur Gurer Payesh only for you; okay”

“Debjani, can I also have Khejur Gur-er Payesh ….. PLEASE”

“Okay; baby-seat today; I have a blogger’s meet to attend this evening and you will get your Khejur Gurer Payesh if you can commit to be with Pasta the entire evening”

“I will be with her with or without Payesh but the Khejur Gurer Payesh will boost me morally; that’s all”, my man replied.

Khejur Gur Payesh recipe tricks

Here ends the conversation and I started exploring the kitchen store for the ingredients required to make the perfect bowl of Khejur Gurer Payesh, the winter delicacy. I personally not a big fan of Payesh but when it comes to the Payesh with Gur, I ended up having several servings and especially the “Bashi” Payesh (leftover Kheer) while both little one and Mehebub can do anything for their portion of Payesh.

Variations

Once my Chordibhai (whom I consider a great cook) told me to use 50-50 Khejur Gur (Date Palm Jaggery) and Sugar while making Payesh to avoid curdling of the milk and I used to follow that. However, eventually, I find out, if the Gur is of the best quality, there is no need to substitute the Gur with Sugar. After all, gur makes Payesh tastier. Next is another tip was given by my mother i.e to boil the milk with ¼ water and add the rice after reducing the same to the original Milk weight (this means for 1.5 lit milk,  .5 lit water to be added and boiling the same till the mixture turn 1.5 lit again). As per my mother, this gives extra flavor to the Bengali Payesh.

Here's how I make Patali Gurer Payesh at Debjanir Rannaghar:

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Khejur Gurer Payesh | Bengali Rice Kheer with Date Palm Jaggery

Khejur Gurer Payesh aka Patali Gurer Payesh is a seasonal dessert. This is a Rice Kheer cooked with Date Palm Jaggery aka Khejur gur.

Course Dessert

Cuisine Bengali

Keyword Khejur gurer payesh recipe, patali gurer payesh recipe, rice kheer with Date palm jaggery recipe

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 5 People

Calories 603kcal

Author Debjani Chatterjee Alam

Ingredients

• 1 Litre Full Cream Milk
• 500 ml skimmed milk
• 500 ml Water
• 150 g Gobindobhog Rice
• 300 g Khejur Gur/ Date Palm Jaggery
• 25 g Cashew Nut
• 25 g Raisin
• 2 Black Cardamom or 5 Green Cardamom
• 2 Bay leaf

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Instructions

• 
• Wash and soak rice, cashew nut, and raisin in water separately for 15 minutes.
• Take both types of Milk along with water in a deep bottom vessel.
• Let it cook on medium flame with Bay leaf and whole cardamom until boiling starts.
• Boil the milk till it reduces to approximately 1.5 liters.
• Add soaked rice to the milk and start cooking on low flame till rice softens.
• Stir in between to not allow anything to stick on the bottom of the pan.
• Now add Cashew Nut and Raisin and cook for 5 more minutes.
• When the rice is cooked properly add broken pieces of Khejur Gur (or melted Gur) to the Payesh.
• Using a ladle mix properly and continue cooking on low flame until desired consistency is reached.
• I prefer a little thick Payesh when I cook the same with Khejur Gur.
• Switch off the flame and cool the Payesh completely before serving.
• Khejur Gurer Payesh or Patali Gurer Payesh tastes better if served after a stand of one night. You need to store it in the fridge in case you are planning not to serve it immediately.

Notes

I prefer using a mixture of full cream milk and skimmed milk along with water. You can use only full-cream milk or skimmed milk.

Nutrition

Serving: 150g | Calories: 603kcal | Carbohydrates: 106.8g | Protein: 15.6g | Fat: 13.6g | Saturated Fat: 7.4g | Cholesterol: 0mg | Sodium: 3103mg | Fiber: 2.6g | Sugar: 78.3g

Patali Gurer Payesh Video Recipe

Winter Recipes from Debjanir Rannaghar:

• Bengali Soru Chakli Pithe (also known as Soru Chakuli Pitha)
• Mawa Cupcake with Nolen Gur Butter Cream Frosting (also known as Mawa Cake)
• Nolen Gurer Sandesh (also known as Gurer Sondesh)
• Orange and Herb Roasted Chicken and Vegetables (also known as Roast Chicken)
• Sheemer Jhal | Bengali Shorshe Sheem (also known as Broad Bean Curry with Mustard Paste)
• Choshir Payesh (also known as Chosi Payesh)

Have you tried the Khejur Gurer Payesh recipe from Debjanir Rannaghar!

I would love to see a picture if you are making it following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

Here's the Patali Gurer Payesh Recipe Pin for your Pinterest Board!

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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