My first blog post this year - Welcome 2018 :) I would like to thank each and everyone who supported me till date. I am happy that this year's blog starts with an interesting recipe post. Most of my friends keep asking for recipes of dishes I post on Instagram. Mostly I share the recipes through Whatsapp messages. Tak tak tak I will type the message and send it. Unlike most of the dedicated Food bloggers, I have no patience in checking the ingredient measurements and step-by-step procedures. I am very lazy in that way! This year I see some scope for improvement and you will get to read some interesting recipes. To start with, I prepared a healthy dessert for this Makara Sankranthi - Nolen Gurer Payesh ( Rice Pudding made of Date Palm Jaggery). Date Palm Jaggery is easily available in winter season. A bowl of hot kheer on a cold winter night makes a perfect combo. There is no added sugar (white) or condensed milk in this Payesh/Kheer/Payasam. So its a guilt-free indulgence.
I am enjoying a post surgery break which started much before Christmas 2017. A friend visited me recently with some mouth watering Bengali sweets -Mishti Doi and Langcha from Bancharam and before even I could forget the taste of those yummy sweets, here comes the festival - Makara Sankranthi/ Pongal/ Bhogali Bihu/ Lohri. I wanted an easy yet drool-worthy dessert with simple ingredients and that's how the idea of Payesh ( Payasam) came in my mind. So here is the recipe for Nolen Gurer Payesh. (Don't forget to read the note)
Cooking time: ~60 mins
Rice - 70 gm (Gobindobhog or any short grain, flavorful rice. I used Jeera rice)
Date Palm Jaggery (Nolen Gur) - 180 -200 gm (crushed)
Milk - 2 litres (full fat milk)
Dry ginger - Cardamom powder - 1/2 tsp
Ghee - 1 tbsp
Cashewnut and raisins - for garnishing
Salt - 1/4 tsp
- Wash and soak the rice for 30mins. Then drain the excess water and keep it for drying. Once rice become dry, coat 1/4 tsp ghee, mix well and keep it aside.
- In a frying pan, heat ghee and fry the nuts.
- In a heavy bottomed pan, heat milk. Let it boil by stirring occasionally and volume should reduce to half the quantity.
- Add rice and on a low-med heat cook till rice is done.Once rice is cooked add the dry ginger- cardamom powder.
- Switch off the flame and add salt, palm jaggery, fried nuts and mix well.
- Keep mixing the Payesh and Palm jaggery will melt on that heat.
- Close it with a lid for sometime before serving.
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