Gurer Payesh

Winter is the perfect time in Kolkata for indulging in food. Nolen Gur (Freshly made date Jaggery) is awaited with bated breath and along with it comes a wide array of Misti’s ( Sweets ) to tantalize your taste buds. The Probashi ( Non-resident Bengali’s ) Bengali’s like me wait for our quota of the Patali Gur ( solidified date Jaggery ) which typically is bought back by friends visiting Kolkata during the winter months.  

I got lucky this year. Thanks to a colleague from Kolkata and courtesy the FedEx network, a nicely packed box of the golden slabs made its way to my kitchen.

A Birthday celebration is incomplete without the traditional Payesh in a Bengali household and it is a ritual to feed the birthday boy or the girl with a bowl of the traditional Chaler (Rice) Payesh.  The Gur had arrived just in time for Mr. J’s birthday and made it possible for a Birthday breakfast of Luchi and Payesh.

 

You need the following to make Payesh :- 

• High fat milk      :- 1 Litre
• Bay Leaves        :- 3 No.'s
• Cardamom        :- 5 No's, powdered.
• Dry Fruits          :- 1/2 Cup ( Mixture of Cashenuts, Raisins, Almonds)
• Patali Gur          :- As per your taste.
• Rice                  :- 1/2 Cup. I have used Gobindo bhog variant from Kolkata

Method :-

1. Boil the milk is a heavy bottomed vessel. Keep stirring at occasionally to make sure that the milk does not burn at the bottom.
2. Add the cardamom and the bay leaves. Continue boiling.
3. Once the volume of the milk is reduced to almost 3/4 of the original volume, add the rice. I have used Gobindo Bhog rice which has a beautiful aroma. In case I run out of stock, I resort to using Jeera rice ( found in Bangalore )
4. Add the dry fruits.
5. Keep stirring occasionally.
6. Cook slowly till the rice boils.
7. Once the rice boils completely, add the Jaggery. the amount will depend on your taste.
8. Mix well. Boil till it thickens a little more.
9. Garnish will sliced almonds.

Notes :-

• Add the Jaggery only after the rice cooks completely. Adding Jaggery will arrest the boiling of the rice.
• The Jaggery is tested before use else it might curdle the milk and spoil the dish. To test, simple take a few spoons of the boiling milk into a small bowl and add a little bit of the Jaggery. Mix it and leave it for a few minutes. Check if the milk has curdled.