NolenGur / NotunGur / PataliGur as it is called in WestBengal is simply the date palm jaggery. It is easily available in the winter time.The sap is collected from the datepalm tree overnight and is boiled without separating molasses, etc., It is rich in iron and certainly more nutritious and doubly delicious than plain old sugar. If stored in an airtight container in a cool, dark place, it can stay upto a year. The gur can be substituted for sugar in any recipe, but the payesh is a must do thing.
The rice used for payesh is a special variety called GovindaBhog. Literally it means, food for the God(Govinda). It is not available where I stay, hence I had to make do with substitutes. The rice has a unique flavor to it. If you cannot get the rice where you stay, substitute with other small grain rice or semolina or vermicelli or sago.
According to wiki, Payesh "is a rice pudding, which is a traditional South Asiansweet dish. It is made by boiling rice or broken wheat with milk and sugar, and flavoured with cardamom, raisins, saffron, cashew nuts, pistachiosor almonds. It is typically served during a meal or also consumed alone as a dessert."
Serves: 4
Preparation time - 5 minutes
Cooking time - 45 minutes
Ingredients:
Whole milk ~500 ml
GobindoBhog rice - 2 Tbsp
Gur - 100 grams (Place the gur inbetween plastic sheet and pound it with something heavy)
Ghee - 2 tsp
Bayleaf - 1
Clove - 3
Cardamom - 3
Nuts for Garnish
- Heat a heavy bottomed vessel (else, the milk might burn or rice will get stuck to the bottom of the pan), add 1 tsp of ghee. Add the rice keeping the heat low. Take the rice out in a minute.
- Add 1 tsp of ghee to the same pan. Add bayleaf, clove and cardamom seeds. Fry for 30 seconds.
- Add the milk to the pot and bring it to a light boil. Now add the rice. Keep stirring every minute so that nothing gets stuck at the bottom. Never use high heat while making payesh.
- The milk should reduce to half of the original volume. Takes 30-35 minutes.
- Turn the heat to the minimum possible setting. Add the gur now and mix it. Some people have mentioned that cooking the payesh after adding gur makes the milk curdle. But, I did continue cooking without issues.
- Let the payesh sit on the flame for another 10 minutes. Now turn off the heat. Garnish with raw / fried nuts (cashew, almond, pistachios) and raisins.
Personally, I prefer having the payesh cold. But it can be served warm.
Tip:
If you are using 500 ml milk, select a vessel which can hold double the volume, i.e 1 litre
If you do not have rice, substitute with equal amount of vermicelli (the thin variety is better) or semolina. It does miss the flavor, but I did not find anything missing in the taste.
The rice used for payesh is a special variety called GovindaBhog. Literally it means, food for the God(Govinda). It is not available where I stay, hence I had to make do with substitutes. The rice has a unique flavor to it. If you cannot get the rice where you stay, substitute with other small grain rice or semolina or vermicelli or sago.
According to wiki, Payesh "is a rice pudding, which is a traditional South Asiansweet dish. It is made by boiling rice or broken wheat with milk and sugar, and flavoured with cardamom, raisins, saffron, cashew nuts, pistachiosor almonds. It is typically served during a meal or also consumed alone as a dessert."
Serves: 4
Preparation time - 5 minutes
Cooking time - 45 minutes
Ingredients:
Whole milk ~500 ml
GobindoBhog rice - 2 Tbsp
Gur - 100 grams (Place the gur inbetween plastic sheet and pound it with something heavy)
Ghee - 2 tsp
Bayleaf - 1
Clove - 3
Cardamom - 3
Nuts for Garnish
- Heat a heavy bottomed vessel (else, the milk might burn or rice will get stuck to the bottom of the pan), add 1 tsp of ghee. Add the rice keeping the heat low. Take the rice out in a minute.
- Add 1 tsp of ghee to the same pan. Add bayleaf, clove and cardamom seeds. Fry for 30 seconds.
- Add the milk to the pot and bring it to a light boil. Now add the rice. Keep stirring every minute so that nothing gets stuck at the bottom. Never use high heat while making payesh.
- The milk should reduce to half of the original volume. Takes 30-35 minutes.
- Turn the heat to the minimum possible setting. Add the gur now and mix it. Some people have mentioned that cooking the payesh after adding gur makes the milk curdle. But, I did continue cooking without issues.
- Let the payesh sit on the flame for another 10 minutes. Now turn off the heat. Garnish with raw / fried nuts (cashew, almond, pistachios) and raisins.
Personally, I prefer having the payesh cold. But it can be served warm.
Tip:
If you are using 500 ml milk, select a vessel which can hold double the volume, i.e 1 litre
If you do not have rice, substitute with equal amount of vermicelli (the thin variety is better) or semolina. It does miss the flavor, but I did not find anything missing in the taste.
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