Khejur Gurer Payesh | Bengali Rice Kheer with Date Palm Jaggery

Khejur Gurer Payesh, also called Patali Gurer Payesh, is a wonderfully rich rice pudding or Rice Kheer that people eagerly await each winter. The special ingredient that makes this dessert so unique and delicious is date palm jaggery, or Khejur Gur.

Gur-er Payesh - made on request!

"Isn't this the perfect time for some Khejur Gurer Payesh?" the doting father asked.

"Yes, Papa! I want some!" Pasta replied eagerly.

"But, sweetheart, who will make it for us? I don't know how to cook Payesh; it's not as simple as making Maggi," the father said, as he fed his little girl breakfast last Sunday.

"Mommy, I want Kayesh!" (she still called Payesh 'Kayesh').

Just then, the mother walked in. "So Pasta, you need to ask me nicely, and I'll make Khejur Gurer Payesh."

"Okay, Mommy, I retoest!" (read request)

"Sweetie, I'll make Khejur Gurer Payesh just for you, okay?"

"Debjani, can I have some Khejur Gur-er Payesh too... please?"

"Alright, babysitting duty today! I have a blogger's meet this evening. If you promise to stay with Pasta the whole time, you'll get your Khejur Gurer Payesh."

"I'd be with her with or without Payesh, but the Khejur Gurer Payesh will definitely be a morale booster!" my husband replied.

Patali Gurer Payesh Video Recipe

Khejur Gur Payesh recipe tricks

Looking for the best Khejur Gur Payesh recipe, I went to the kitchen to gather everything I needed to make this winter treat. While I'm not usually a big fan of Payesh, the version made with Gur is so good that I can't resist having multiple servings, especially when it's been sitting overnight ("Bashi" Payesh)! My kids and my husband, Mehebub, absolutely love Payesh and would do anything for a serving.

Variations

My Chordibhai (cousin sister, a fantastic cook herself) once told me that combining equal parts date palm jaggery (Khejur Gur) and sugar would stop milk from curdling. I used to follow her advice, but I've since learned that if you use really good jaggery, you don't need sugar at all. Plus, the jaggery makes the Payesh taste so much richer and more delicious!

To make Bengali Payesh even richer, my mother suggests adding half a liter of water to one and a half liters of milk, then boiling the mixture until it reduces back to one and a half liters. She says this step really brings out the flavor.

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

Recipe Card

Khejur Gurer Payesh | Bengali Rice Kheer with Date Palm Jaggery

Khejur Gurer Payesh, or Patali Gurer Payesh, is a delightful rice kheer that's a seasonal treat, appearing only during the winter months. What sets this dessert apart is the use of date palm jaggery, known as Khejur Gur, which gives it a distinctive and delicious flavor.

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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

Total Time: 1 hour hour 5 minutes minutes

Servings: 5 People

Calories: 603kcal

Author: Debjani Chatterjee Alam

Cost: Rs 250

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.

Video

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

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 [email protected]. 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.

Learn more about me →