“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”
“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 commit to be with Pasta 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.
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 on having several servings and especially the “Bashi” Payesh (left over Kheer) while both little one and Mehebub can do anything for their portion of Payesh.
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 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 adding 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:
- 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
- Wash and soak rice, cashew nut and raisin in water separately.
- 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.
- Add soaked rice, Cashew Nut and Raisin to the milk and start cooking on low flame till rice softens.
- Stir in between to not to allow anything to stick on the bottom of the pan.
- 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.
- I prefer 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 in the fridge in case you are planning to not to serve immediately.
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)