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Khejur Gurer Payesh| Nolen Gurer Payesh |(Rice Pudding, Bengali Style)

October 30, 2016 By Maumita Paul 1 Comment

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khejur gurer payeshPin

Grandma’s cooking prowess was legendary. The only indulgence she allowed herself, despite her spartan lifestyle, was cooking. And her dictate was stern and unflinching – anyone who visited our home in the morning, family, friends, neighbors, acquaintances, whosoever, was not permitted to leave without having lunch.

Having faced the ravages of Partition that brutally dispossessed her family of their home and hearth forever, extravagance was unknown to her. And this reflected in her austere lifestyle, especially her style of cooking – simple and unpretentious. Her culinary magic would transform the most humble and unassuming of local seasonal ingredients to the most exotic and delectable of dishes.

“Grandma, I want to cook myself”, I demanded one morning. Still in my early teens, drawn to the magnetic appeal of the alchemy of cooking, I was desperate to cook on my own.
Grandma broke into rapturous laughter. “So my little princess wants to cook !!!!” And dismissed my plea.

A week later I make another earnest attempt to convince Grandma. To let me cook.
She gives it a patient hearing. But then firmly asserts,”You need to really be focusing on your studies.” Ignored yet again.

So all of next week, homework gets completed without even a nudge from Maa, I wake up at the first call in the mornings and in the evenings, I am at my lessons before it is dark.

And in a week I am ready to make an appeal yet again.
For once, or so it appears, the zealous efforts of mine have not gone unnoticed and Grandma does get swayed. “What do you want to cook ?” she queries.
Without a thought I say “Payesh“.

So one fine morning, with much flourish and fanfare, pomp and shine, I embark on my mission to cook payesh.
But the joy, alas, is short-lived.

Even before I settle down to cooking my payesh, the milk threatens ominously to spill over. Grandma instructs me to stir the milk. I rush for the ladle. That I have left in the pot of boiling milk. I touch the ladle and my fingers are singed. The milk spills over. End of cooking.

The wait to the second attempt is long.
But disaster strikes again.
The milk sits patiently on the stove. Under Grandma’s hawk-eyed surveillance. “Just keep stirring occasionally”, she reminds. Someone calls for Grandma. I sit obediently stirring the milk. Just as instructed. And then something, I just cannot recollect what, distracts me. I can assure just a couple of minutes. No longer. But the next I know the milk is burnt. Beyond repair.

The spate of failures continues unabated.
Milk gets spilt. Burnt. Split when I add the jaggery too early. I overcook the rice and it reduces to an unrecognizable confused mash. I add the rice too late and then am not patient enough to wait for the rice to be cooked. And once embarrassingly, I even add salt instead of sugar.

Finally I learn how to cook khejur gurer payesh.
The milk is properly reduced, the rice cooked right and the sweetness not overpowering.
But despite all that, the payesh doesn’t taste even close to Grandma’s version.

“Grandma there must be something you add to your payesh that you forgot to tell me”, I almost complain.
“Nothing”, she answers as calm as ever.
“There must be something”, I retort. “Yours tastes so much better.”
“Just remember to cook it with a lot of love,” she advises before disappearing for another of her evening chores.

Grandma’s arcane riddle, shrouded in a mist of enigma to an innocent me back then, makes me smile this morning as I stir my pot of khejur gurer payesh. Just cook the payesh with a lot of love and trust me it does taste divine.Save

Chaler PayeshPin

Chaler Payesh (Rice Pudding, Bengali Style)

Khejur Gurer Payesh, aromatic gobindobhog rice cooked languorously in milk. Sweetened with patali gur or dat palm jaggery. A throw of raisins and lots of love !!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Dessert
Cuisine Bengali

Ingredients
  

  • 1.5 lit full milk
  • 1/4 cup gobindobhog rice
  • 6 tbsp patali gur or date palm jaggery grated (Or nolen gur)
  • 10 - 12 cashew nuts
  • 2 tbsps raisins
  • 1 tsp ghee

Instructions
 

  • Soak the raisins in water, keep aside.
  • Heat the ghee in a small pan, fry the cashews till golden brown. Keep aside.
  • Soak the rice for 15 minutes, remove from water and pat dry.
  • Pour the milk in a heavy bottomed pan, cook over a medium flame for 15-20 minutes. Stir occasionally to avoid the milk from spilling.
  • Add the rice to the milk, cook over a medium flame, stirring frequently. Let the milk simmer till the rice is cooked to perfection.
  • Time to throw in the cashews and raisins and give the milk a hearty stir. Continue to cook for 8-10 minutes till it thickens.
  • Switch off the heat, now add the grated jaggery or nolen gur, while stirring continuously until the jaggery is completely incorporated into the milk.
  • Leave to cool. Refrigerate and serve cold.
Keyword Chaler Payesh
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Filed Under: Bengali Desserts, Bengali Recipes, Desserts Tagged With: Bengali Desserts, Bengali Food Blog, Bengali Food Photography, Bengali Payesh, Bengali Pitha Recipes, Bengali Pithe Puli, Bengali Pithe Recipes, Bengali Recipes, Bengali Recipes From Grandmas Kitchen, Bengali Winter Recipes, Chaler Payesh, Date Palm Jaggery, Desserts, Food Photography, Indian Food Photography, Indian Recipes, Kheer, Khejur Gurer Payesh, Makar Sankranti Pithe, Nalen gur, Nolen Gur, Nolen Gurer Payesh, Noler Gur diye Chaler Payesh, Notun Gurer Payesh, Patali gur, Payesh, Pitha Photography, Pitha Recipes, Pithe Photography, Pithe Puli, Pithe Recipes, Poush Parbon, Puli pitha, Puli pithe, Sankranti, Sankranti special, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen, Winter Recipes, নলেন গুড়, নলেন গুড়ের পায়েস, পায়েস

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Reader Interactions

Comments

  1. Rama J Reddy

    November 7, 2016 at 12:24 pm

    You are brilliant. So flawlessly you always express those loving memories of your Grandma!!!

    Reply

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Recipe Rating




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Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
My blog on soul food, sweet nostalgia and random musings.

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Maumita Paul
Peyajkoli Posto. The mellow sweetness of pejaykol Peyajkoli Posto. 
The mellow sweetness of pejaykoli and caramelised onions. The earthy appeal of posto. The piquant zing of mustard oil. And that fiendish heat of green chillies. Enjoy !!
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Recipe link is there in bio.
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 #food52 #tv_foodlovers #calcuttacacophony #capturethemoment #foodstagram #foodstyling #homemade #bengalilunch @hautescuisines #indianfoodbloggers #foodpornography #photooftheday #gastronomad_m #kolkatabuzz @india_undiscovered #vegetarian #theuncommonbox #foodtalkindia #kolkatadiaries #acreativevisual #kolkatafoodsutra #storiesofkolkata #glutenfree #official_photography_hub #indianshutterbugs #styleonmytable #bengalifood  @onlyinbengal @bengal_undiscovered #foodphotography #foodart #homemade #winter #peyajkoli
New blog post is up :) And that evening, as the su New blog post is up :)
And that evening, as the sun prepares to retire for the day and the myriad shades of crimson light up the twilight sky, Grandma and Maa go from room to room tying the cheerful braided strands of hay, adorned with all the pretty embellishments, on every cupboard handle and door knob.
"আউনি বাউনি চাউনি/তিন দিন কোথাও না যেও/ ঘরে বসে পিঠে-ভাত খেও।
They recite.
I giggle.
Come on, they exhort, you can join us too.
Sankranti, Bapi explains as we relish the delectable Ranga alur puli Maa made earlier in the day, is the festival of harvest. A tribute to the bounty of Mother Nature. An occasion to express our gratitude to our farmers who work tirelessly to grow all the produce, they are key to our nations prosperity and growth.
And those strands of hay that Grandma and Maa tied to the doors, Bapi continues with a smile, are to ensure prosperity and wealth stay locked with all of us and we continue to be blessed by the generous benevolence of Maa Lakshmi.
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To read more and try this recipe , direct link is updated in bio.

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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
And the affair with gur continues..... Any guesses And the affair with gur continues.....
Any guesses what’s in the making this evening?.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #pithepuli #creatingmemories #foodthatheals
There is always light. If only we are brave enough There is always light. If only we are brave enough to see it. If only we are brave enough to be it !!
 @amandascgorman you are a genius!!!
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Submitting this to “Dark and Moody” challenge by @neethuthomasphotography and @twiggstudios . #mymysticlight 

Also submitting this to “Chiaroscuro” challenge by @happytummybyritumbhara and @stemsandforks . #foodphotobiteswithritu 
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 #food52 #tv_foodlovers #hautecuisines #capturethemoment #foodstagram #foodstyling #foodmaking @hautescuisines #indianfoodbloggers #foodpornography #photooftheday #gastronomad_m #theuncommonbox #darkphotography #capturingmoments #acreativevisual #darkandmoody #stilllife_perfection #moodylight #tastingtable #official_photography_hub #indianshutterbugs #styleonmytable #foodphotography #foodart #simpleandstill #wintervibes #lifeandthyme #moodygrams
When life gives you nolen gur, you go crazy with p When life gives you nolen gur, you go crazy with pithe puli and payesh. 
And then you make a delectable nolen gurer panacotta ❤️❤️❤️
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Recipe link is there in bio.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #nolengur #desi_diaries #capturingmagic #photography #eatseasonal #winter  #cherishedmemories #pannacotta #creatingmemories #foodthatheals
Nothing more hearty than phulkopir singara and a c Nothing more hearty than phulkopir singara and a cup of masala  tea as the evenings get a tad bit colder !!! 
Any takers ? ❤️ .
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Recipe link is there in bio. 
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 #desi_diaries #storiesofkolkata #theuncommonbox #bengalifood #india_undiscovered @ig_calcutta @stories.of.kolkata #official_photography_hub #teatime #foodgasm #foodstyling #chai #foodphotography #homemade #ig_calcutta #eatseasonal @india_undiscovered @walkwithindia @tv_stilllife #tasteofkolkata #foodporn #gastronomad_m #foodtalkindia #walkwithindia #kolkatabuzz #indianshutterbugs #foodstylist #canonphotography #calcuttacacophony #onlyinbengal #snack #foodstories #acreativevisual #chai #singara #sundayvibes
Sankranti remains one of the festivals closest to Sankranti remains one of the festivals closest to my heart. 

One of those days when I miss Grandma dearly and yearn to return to childhood and relish all the delectable pithe puli she would make !!! 
Happy Sankranti everyone !!!

On the plate 
Khejur Gurer Patishapta, Doodhpuli, Teler Pitha, Nolen Gurer Payesh and Soru Chakuli.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
New blog post ❤️ And every year, around Sankr New blog post ❤️

And every year, around Sankranthi, the chitoi pithe moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.
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To read more and try this recipe of Doodh Chitoi , direct link is there in bio. 
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Its less than a week to Sankranti and my kitchen i Its less than a week to Sankranti and my kitchen is in manic frenzy this morning steaming some stunning Bhapa Pitha. 

I have always preferred freshly ground rice flour to store-bought ones. And my hand-free 1400w hamiltonbeach JMG ensured the rice was ground to fine flour, just as I wanted it, in a blink .
(Also do check the coarse, medium and fine grinding options available which gives us such luxury of choice -  I opted for the fine option for the rice flour)

And  here’s my recipe for the quintessential Bengali Bhapa Pitha / Assamese Keteli Pitha. 
Soak the rice for 2 hours, drain from water. 
Allow the rice to dry over a newspaper or muslin cloth to drain any excess water. 
Use your Hamiltonbeach JMG to blitz the rice to a fine powder.
Transfer the rice flour to a bowl, add a pinch of salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here.
Sieve the moist flour .
Take a kettle, fill it half with water and bring to a boil.
Wrap the lid of the kettle with a damp muslin cloth.
Spread a layer of the rice flour uniformly over the cloth.
Add 1 tsp of freshly grated coconut on the rice flour, followed by 1 tsp of chopped jaggery And finish it with another layer of rice flour. Press gently, take care to not press it too hard.
Wrap with another piece of moist muslin, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. 
Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha..
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#BigBoxOfLove

#SayToHelloPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikeAPro #fbciofficial

@hamiltonbeachindia, @fbciofficial @grainandgrowth .
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #glutenfree #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #sankranti

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