Festivities have begun. Ganesh Chaturthi, Eid, Durga Puja/Navaratri, Dussehra, Deepavali… This is the best time of the year to be in India with everyone in a festive mood, lots of food, shopping, adda (meeting with friends) and eating together. And food is incomplete without sweets to end a sumptuous mean. So, here is the recipe of nolen gurer payesh (kheer) or Indian rice pudding with date palm jaggery.
Ingredients
- Gobindobhog rice: 200 g
- Full cream milk: 1 litre
- Bay leaf: 1
- Date palm jiggery: ½ a cup or as per taste
- Chopped nuts or cashew and raisins: for garnishing
- Cardamom powder: 1/2 tsp
Method
- In a thick bottom pan, boil the milk on low/medium heat, stirring continuously.
- Wash and soak the rice in water for 10 to 15 min.
- Heat the ghee in a small pan, add the rice and fry for a couple of minutes.
- Once the milk starts to thicken, add rice. Stir it continuously on low-to-medium heat so that the bottom does not get burnt.
- When the rice is cooked, add the jaggery to the payesh. Again boil for 5 to 10 min while stirring it continuously.
- Check the sweetness. If you feel it needs more sweetness, add a little bit of jaggery more.
- Now switch off the gas, add chopped nuts or raisins.
The sweet dish can be served warm or cold.
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