Gurer Payesh: A Bengal Delicacy

Gurer Payesh

Gurer Payesh

Ingredients 

1. Gobindo Bhog Rice or small grained flavored basmati rice 100 gms

2. Milk 1 liter

3. Ghee 1 table spoon

4. Cashew nuts 8 to 10 pieces    

5. Bay leaves 2-3 pieces 

6. Cardamon 2 to 4

7.  Grated Khejur Gur (dates flavored jaggery) 1 cup

8. Milkmaid 1/4^th Cup

Method:

Step 1: Soak the rice in water for half an hour and drain the water.

Step 2: Add one table spoon of ghee and mix with the rice uniformly

Step 3: Take a heavy bottom pan and boil the milk with bay leaves and cardamon for 10 minutes

Step 4: Add rice to boiled milk and cook till rice gets soft.

Step 5: Add milk maid and mix it uniformly

Step 6: Now, it is time to add the grated jagerry with desired quantity. Switch off the gas immediately. 

Otherwise the kheer may get curdle. Cover the kheer with a lid. The jaggery will melt automatically. Garnish the kheer with some cashew nuts.

Presentation: 

The aroma of jaggery is the speciality of this traditional Indian Khir. However, the aroma will be subdued if you serve it hot. That is why, it is always advised to serve at room temperature or after keeping it in a fridge for some time. 

Youtube Link: http://youtu.be/3mU64OARCL8