A Bengali and Chaaler Payesh have an eternal connection....The first morsel of solid eaten by a Baby during Annoprashon (Rice Eating Ceremony), the first spoon eaten by the mother-to-be during Baby Shower or Shaadh, the Payesh on every birthday or Jonmodin are memories every true blue Bengali holds precious.
And the Paayesh is made even more precious and tasty if its made of Nolen Gur (or the solidified version known as Patali Gur for the off season payesh)
* Full Cream Milk - 2 litres
* Gobindobhog rice / jeera rice / Basmati rice - 2 fistfuls (1 fistful or 'mutho' per litre i,e approx 100gm per litre)
* 2 tbsp of sugar
* Nolen Gur/Patali Gur (date palm jaggery) - approx 200-250gm
1. Boil milk and reduce it to 3/4 of its original volume.
2. In the meanwhile, wash rice, drain the water and dry it while the milk is being boiled
3. While stirring the milk, add the washed and dried rice and keep stirring gently till the rice cooks and the milk thickens. The milk should have reduced to 1/2 (i.e 1 litre) by now.
4. Add 2-3 tbsp of sugar after the rice has softened. An early addition of sugar will stop the rice from softening further.
5. Take the milk-rice mix off the flame. Soften the jaggery by microwaving/heating and add the softened jaggery into the rice-milk mix and . Mix well
6. Cool it down ....delicious Gur flavoured Payesh is ready for the auspicious occasion.