Wednesday, 6 February 2013

NOTUN GURER(JAGGERY) PAYESH

Payesh is the hot fevorte desert at Bengal. Its also very prosperous for all type occasion.
This is a winter-time favorite because Notun Gur or jaggery from the date palm is available only in this season.Good gur is available in the market from around end December. The quality of gur is determined from its texture. Good gur will be granular and always slightly soft- Evan when refrigerated.

Natun gurer payesh

INGREDIENTS:

Milk.......... 2 litres

Rice(Basmati/ Govindbhog).......... 1 fistful

Sugar.......... 2 tbsp

Notun Gur.......... 250 gms

raisin.......... 10 gms

Cashew nuts.......... 5 gms

Bay leaf.......... 1

Green Cardamon.......... 2 

HOW TO COOK:
  • Wash and soak the rice in water.
  • Boil the milk till it is reduced to half its original quantity.
  • Add the bay leaf and green cardamon.
  • You must continuously stir the milk to get a thick,homogenous consistency.
  • Add the rice slowly.
  • Simmer till the rice more than half cooked.
  • Stir frequently.
  • Add the sugar,stirring till it is completely dissolved.
  • Add approximately 3/4 of the gur,and stir constantly till it dissolved and well with the milk.
  • Check the sweetness, if required add the remaining gur in it.
  • when the bubbles come the payesh is ready.
  • Chill and serve it.

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