Shibpur RoyChowdhury Barir Kolar Borar Payesh
Kolar borar Payesh. Banana and grated coconut fritters. Fried to a sinful golden and dipped in a delectable chaler payesh. Perfumed with green cardamom and bay leaves. Food heaven !!!
For Kolar bora
preferably kathali kola, mashed
For the Payesh
For Kolar Bora
Take the grated coconut and jaggery in a heavy bottomed pan. Cook for 7-8 minutes, allow to cool to room temperature.
Take the mashed bananas in a bowl, add the coconut-jaggery mixture and flour. Give it all a hearty mix. Splash a little water to get a thick batter like consistency.
Heat oil for deep frying. Carefully add a ladleful of batter to the hot oil, fry till golden brown. Keep aside on a kitchen absorbent towel.
Repeat for the remaining batter.
For Kolar Barar Payesh
Soak the raisins in water, keep aside.
Soak the rice in water for 15 odd minutes, drain the water and pat dry.
Pour the milk in a heavy bottomed pan, throw in the bay leaves and green cardamom, 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.
Now add the kolar bora, cover and cook for another 2 odd minutes.
Switch off the heat, add the grated jaggery, while stirring continuously until the jaggery is completely incorporated into the milk. Allowed it to cool.
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