Khejur Gur er Payesh, or Rice Pudding with Date Palm Jaggery, is a traditional Bengali dessert that's particularly popular during the winter months when date palm jaggery is available.The flavor of it rejuvenates my childhood memories during winter days.
1/2 cup Basmati or Gobindabhog rice (washed and soaked for 30 minutes)
1 liter full-fat milk
1/2 cup date palm jaggery (Khejur Gur)
1/4 cup condensed milk
1/4 cup chopped nuts (cashews, almonds, pistachios)
1/4 cup raisins
Ghee for frying nuts
In a heavy-bottomed pan, bring the milk to a boil and add the soaked and drained rice to it.
Once the rice is almost cooked (still slightly firm), add condensed milk to it.
And cook it on low heat.
Once the rice is completely cooked and the mixture has thickened, add the date palm jaggery.
Stir continuously to ensure that the jaggery is well-incorporated .
In a separate small pan, heat tablespoon of ghee and fry the chopped nuts until golden brown.
Add the raisins to the same pan and let them puff up.
Add the fried nuts and raisins to the simmering payesh.
Simmer the payesh for a few more minutes until it reaches your desired consistency.
Adjust sweetness according to taste by adding more jaggery if needed.
Allow the payesh to cool to room temperature.
Garnish with more chopped nuts and raisins.
Enjoy the delicious Bengali Khejur Gurr er Payesh, a perfect sweet treat, especially during festive occasions or winter celebrations!