Khejur Gurer Payesh | Gobindobhog Chaler Payesh recipe Bengali

Whenever my mom prepares khejur gurer payesh or nolen gurer payesh, it brings back memories of my dad. As dad loved to eat sweets, Khejur gurer payesh was one of favourite sweet dish for him.  So, my mom would occasionally prepared khajur gur payesh with gobindo bhog chal for him. During the winter, mom used to make payesh quite often at home. This was because the market would be flooded with an abundance of khejur gur during this time, allowing us to create various recipes like payesh, doodh puli and many more. These dishes were particularly delightful to savor on chilly winter days.

I still remember my childhood days in Guwahati when it was challenging to find khejur gur. Consequently, my Rangamashi (anuty) from Kolkata would send a package of khajur gur through the parcel, specifically for making Khejur gurer payesh. As a result, my mom stored it in the fridge throughout the year. Because If you add khejur gur to payesh, it imparts a stunning color to the dish, resembling a gentle red tint within the thick milk. The texture is so appealing that it can make your mouth water just by looking at it.

Let me tell you a humorous story. Our favourite activity was to fight for the thick layer of milk that had collected at the bottom of the pan using a spoon after eating payesh. There were some lighthearted arguments among my sisters because that part looked even more delicious than the payesh itself.

I’ve heard from my grandmother about the rules for making perfect payesh. According to her, for every liter of milk used, one should take a handful of rice. While this might be an unusual technique, but it’s essential to follow such family traditions for the best results.

In today’s blog, I’ll explore how to make khajur gurer payesh, revealing the necessary ingredients beyond date jaggery.

What Is payesh:

Payesh  is a traditional South Asian rice pudding that is often prepared during festivals, celebrations, and special occasions. This sweet dish is made by simmering rice in milk and sweetening it with sugar or jaggery. Payesh can be flavored with cardamom, saffron, nuts, and raisins, depending on regional variations and personal preferences.

 What is Khejur Gur:

The natural sweetener Khejur Gur, sometimes referred to as date palm jaggery, is produced from the sap of date palm plants. It gives food a distinct flavour reminiscent of caramel and is a healthier substitute for refined sugar. Khejur Gur gives our Payesh a pleasant twist and is packed with important minerals, making it a must-try.

What is Gobindo Bhog Chal ?

Bengal is the primary growing region for the aromatic, short-grain rice type known as Gobindo Bhog Chal. Its unique scent and slightly sticky consistency make it the ideal option for our Khejur Gurer Payesh. Your taste buds will be delighted with the harmonic fusion of flavours created by the rice absorbing the flavours of the meal.

Ingredients For Khejur Gurer Payesh :

• 2 handful of Gobindo Bhog Chal
• 1½ liter milk
• 1/2 cup Khejur Gur (finely grated)
• 1/2 cup sugar
• A handful of cashews and raisins
• A pinch of cardamom powder
• A few strands of saffron (optional)
• Ghee for frying the dry fruits

Khejur Gurer Payesh Instruction:

Wash and Soak the Rice: Rinse A handful of Gobindo Bhog Chal thoroughly and soak it in water for 15 minutes. This enhances the rice’s texture and ensures a creamy consistency in your Payesh.

Boil the Rice: In a heavy-bottomed pan, boil milk. Once the milk dries up and thickens slightly ( 1½ liter to 1 liter)  add the soaked Gobindo Bhog Chal. Simmer on low – medium heat, stirring continuously to prevent sticking.

Add Sugar: When the rice is fully cooked add sugar before adding khejur gur to avoid curding of the milk , stir until sugar to melts.

Add Khejur Gur: Grate Khejur Gur finely and add it to the simmering rice and milk mixture. Stir continuously to allow the Gur to melt and infuse its rich flavor into the Payesh.

Roast Cashews and Raisins: In a separate pan, heat a tablespoon of ghee and fry a handful of cashews and raisins until golden brown. Add them to the Payesh for a delightful crunch.

Flavorful Touch: Add a pinch of cardamom powder and saffron strands (optional) to enhance the aroma and flavor of your Khejur Gurer Payesh.

Simmer to Perfection: Continue simmering on low heat until Payesh reaches a creamy consistency. Stir regularly to avoid burning.

Serving Suggestion:

Once the Khejur Gurer Payesh is ready, let it cool slightly before serving. Garnish with cashew, saffron strands for an irresistible presentation.

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