Though traditional payesh is made with rice (gobindo bhog chaal) but let me tell you there is not limit if you have got nolen gur in your hand !! I do everything to increase my intake of Nolen Gur/Khejur Gur when in season :-)
1 Ltr Milk
1/4 cup Semolina
2 tsp Ghee
9-10 Almonds (soaked in water overnight, peel off the skin next day and slice)
3/4 cup grated Nolen gur (Date Palm Jaggery) or you can use plain jaggery. Adjust the sweetness according to your taste
Small pinch of Salt
Heat ghee in a pan on low flame and add sooji, cashews, raisins and fry till golden brown and it leaves nice aroma. Keep this aside.
Pour milk in a thick bottomed pan and bring it to a boil. Stir occasionally for almost 15 minutes on low flame. Now add semolina along with nuts, small pinch of salt and cook stirring continuously until it becomes thick. Switch off the burner and add nolen gur.
Keep stirring till gur is melted in milk mixture thoroughly. Put it back on flame on low heat and cook for another 5-7 minutes. Transfer to serving bowl and garnish with sliced almonds. I personally like to have warm bowl of sooji'r payesh. With each passing hour it will become dense so you may want to add some warm milk into it to dilute this aromatic payesh.
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