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 !!!
Ingredients
For Kolar bora
- 2 ripe bananas preferably kathali kola, mashed
- 1 cup coconut freshly grated
- 1/2 cup jaggery grated
- 1/2 cup plain flour
- oil for frying
For the Payesh
- 1.5 lit whole milk
- 1/6 cup gobindobhog rice
- 3 tbsp cashew nuts
- 2 tbsp raisins
- 1/4 cup jaggery grated
- 2 green cardamom crushed
- 2 bay leaves
Instructions
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.