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.
Servings 5 People
Calories 603kcal
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
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
