Nolen Gurer Payesh

 

Hello friends,

      Today I am going to share the preperation process of "Nolen Gurer Payesh". This is a famous dessert of West Bengal, specially made in winter season. Before sharing the recipe would like share the story behind the dessert 'Payesh'. There are two famous stories behind the dish.

     The first one is that a unique rice payasam is believed to have originated around 2000 years ago,in the temple town of 'Puri' in "Odisha". The 'Goyinda Godi" is a sweet dish(another name of payesh), associated with the famous "Konarak Temple" here. It is believed that this dessert played a vital role in explaining an important engineering feature while building the foundation of the temple.

     The foundation, which was supposed to be built above the anchoring spot in the ocean, couldn't be constructed,despite trying hard. Finally,the chief engineer's son discovered that the foundation could be built if a bridge is constructed from below. He explained it by dropping rice balls into a bowl of thick dessert. The dessert which was used for that later became famous as the "Goyinta Godi". The legends say that this sweet dish served as part of the evening snacks in the palace of Emperor "Ashoka".

   The second story behind the dessert goes back thousands of years ago. When one lady named 'Sujata' offering 'Payesh' to the emancipated "Gautam Buddha" after he achieved enlightenment under "Bodhi Tree".

     Hope you enjoy the stories behind the dessert. So let's start making famous 'Payesh'.

Ingredients:-

 1. Gobindo Bhog Rice- 1/2cup.

2. Full fat milk- 2 liters.

3. Date palm jaggery (molasses)- 1 cup(chopped).

4. Bay leaves-2(dry).

5. Cardamom powder-1/2 tsp.

6. Cashews- 4tbsp(crushed).

7. Golden Raisins-2 tbsp(dry).

Preparation Method:-

Step 1- Rinse the gobindo bhog rice a couple of times. Then soak rice in enough water for 25-30 minutes.

Step 2- Take a heavy bottom pan (kadai),keep flame medium low, add milk and bring to a boil.

Step 3- Now lower the flame and stir milk occasionally and keep the milk on simmer for 10-15 minutes more after it comes to a boil. Stir often.

Step 4- After 10-15 minutes of simmering,drain all the water from the rice and add to the milk.

Step 5- Now add bay leaves and Cardamom powder, mix well.

Step 6- Cook on simmer till the rice grains are cooked atleast (70-80%). Stir occasionally to prevent the rice sticking to the bottom of the pan.

Step 7- Now add chopped palm jaggery stir to mix well, turn off the flame.

Step 8- Garnish with cashews and golden raisins.

Step 9- Serve warm.

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