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Friday, January 14, 2011

Celebrate Makar Sankranti with Nolen Gurer Payesh (Bengali Style Pudding with Date Jaggery)

                                                                     
Today is a very auspicious festival for us Bengalis called Poush ( Makar)  Sangkranti which is also celebrated in form of Pongal in South India or Lohri in North India. For us preparation of Nolen Gur ( Date Palm Jaggery) based sweets adds up to the vibrancy of this festival. I rember during my childhood days I used to hide behind the kitchen doors and wait for such sweets be prepared by Mother and Grandmother. Every year we have a two month slot in the season to purchase fresh Nolen Gur . Since in Bangalore we do not get this jaggery, I had it flown from Kolkata thru my Husband's colleague . Believe me friends, during preparation of this payesh, the aroma that was generated was excellent. However, it requires you to be patient , to stir the pot for an hour so as to thicken the milk. Therefore, I recommend that you prepare this payesh during the time  you cook for lunch or dinner to be able to keep an eye on it. However, at the end of it when you taste this payesh you would feel that all your effort and patience is well rewarded. 

                                                                          

Serves: 5-6, Preparation Time: 1 hour

Ingredients:
1 liter Full cream milk
1 cup Palm Date jaggery (khejurer gur), broken into small pieces
1/2 cup Gobindobhog Chal / Kalajeera rice
1tbsp Sugar
6-7 Raisins
10-12 Cashews
5 Almonds 

Method:
Wash the rice 2-3 times, drain out the water and keep aside for half an hour. Soak almonds in warm water and peel of the skin and cut into thin stripes.
Pour milk in a heavy bottomed pan and wait till the first boil comes. Add rice, cashews and raisins to the boiling milk on low heat. Now here comes the part which tests your patience, keep stirring intermittently otherwise rice will stick to the bottom of the container. When the rice is cooked and milk reduces to almost half (this process takes about 35-40 minutes) switch off the burner. I did not add jaggery when the milk is on the stove as there is always a risk of cuddle milk. After 5 minutes add date jaggery little by little and with the help of spaluta mix well with the milk until it dissolves fully.
Put it back on the heat again and adjust the sweetness as per your liking. After 5 minutes switch off the gas burner. Transfer it to a serving bowl and serve it with sliced almonds. Let it cool down then refrigerate this payesh for 2-3 hours before serving. This payesh tastes best when served cold.



                                                                          


40 comments:

  1. That's such a lovely payesh made traditionally and with so much of love for the festival.

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  2. lovely n yummy payasam..wishing u n your family a happy pongal.

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  3. Happy Sankranti wishes to u and ur family Deepa, Payesh looks soo creamy and delicious..

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  4. Happy sankranti to u deepa!! Payesh looks perfect..:)

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  5. yummilicious pudding Deepa.....

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  6. Looks really yummy..happy sankranti 2 u dear..

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  7. Happy Makarsankranti....payesh looks super delicious and yummy..

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  8. Looks really yummy and wish u HAppy Sankaranthi Deepa !!!!

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  9. lovely payasam and attractive to eat it
    happy sankrati

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  10. wish u a happy sankranthi.The sweet looks so yummmmmmmmmmmmmmmmy and inviting.

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  11. delicious payasam,happy pongal to u and ur family...

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  12. creamy and delicious!!
    Happy Sankranthi to u dear...

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  13. Hmmm, that looks authentic and delicious.

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  14. Payesh looks wow - Seasons Greetings to u & family ! the recipe is bookmaeked !!

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  15. Happy Sankranti , I am drooling over this payasam.

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  16. Oh so wonderful , i love these kinda desserts and this payesh looks good!
    Can i have some too???

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  17. Happy Sankranti, delicious pudding..so yummy.

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  18. Happy sankranthi and creamy pudding...rocking

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  19. That looks like a scrumptious pudding!

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  20. Happy sankrati dear...the dessert looks too tempting...loved the presentation...

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  21. Happy Sankranti you and your family. I love payasam. This looks delicious.

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  22. Wow Delicious pudding .Happy Sankranti
    Padhuskitchen

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  23. nice pudding...happy Sankranti..

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  24. kheer looks yum!
    Sankranti Wishes to you and your family!

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  25. Very delicious n festive looking Payesh Deepa..loved the recipe!

    Happy Sankranti to you n your family dear..

    US Masala

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  26. Delicious payesh n lovely pics..Happy Sankranthi to you and your family!

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  27. Ami-o gurer payesh baniyechi. Happy sankranti Deepa.

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  28. Happy Sankranthi dear! Looks creamy and delicious. great click too...

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  29. Happy Sankranti to you too Deepa :)Nice payasam :)

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  30. Happy Sankranti and payesh looks awesome! Love the date jaggery (unfortunately cannot find it here)

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  31. Dear Deepa
    How are you?
    Thanks for the great treat on Poush parvan!! Very nice Paesh, you have made. A good quality Khejur Gurh will most likely curdle the milk if put in boiling milk. But if the milk is reduced to more than half it may not.
    We also made some PAtisapttas, Gokul pithe and Puli pithe...
    Bhalo theko

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  32. I just love this payesh.... had a chance to have it at a friend's place a couple of days back..
    I don't get that nolen gur here.

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  33. I saw your comment on Sinfully Spicy and was intrigued by the name Hamari Rasoi, I clicked and found you are a fellow Bengali and like all Bengali bloggers you are also driving me crazy with makar sankranti recipes of khejurer gur. Oh! I can only drool at the photos hope I can lay my hands on some gur.Well you deserve the award, lovely blog.

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