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.

## Thank you for reading and supporting 😊🙏❤️

Comments

Last week's top

My first recipe - Traditional Indian Sweets "Jibhey Gajaa"

Hello readers, Today I'm going to share my first recipe with you, before that I will share you the story of this dish, this is a sweet dish and very popular in Odisha (an eastern Indian state on the Bay of Bengal), they devoted this dish to Lord Jagannath (Hindu GOD), the dish named Jibhey Gajaa. This name was given because this sweet dish looks like a tongue (jiv in Bengali), you can keep this sweet in air tight container for long period & don't need refrigerate, so let's start. Ingredients: 1. Flour (250gm) 2. Sugar (500gm) 3. Vegetable oil (250ml) 4. Salt (As needed) 5. Ghee (2 table-spoons) 6. Water (100 ml) 7. Cardamom powder (1/2 table-spoon) Preparation: 1) First take a bowl , give 70% flour in it, add pinch of salt, 1 tea spoon sugar & 2 teaspoon vegetable oil. Stir continuously until mix it properly with spoon, now add some water and make a medium soft dough. 2) Now keep it aside, take a pan keep it on...

My Favourite - Delicious "Butter Chicken" Recipe

image credit Hello readers, Today I'm. Going to share with you an old and very famous delicacy of India, "Butter Chicken". There is a very interesting story behind this dish. In 1947 one man called ' Kundan lal Gujral' founder of ' Moti Mahal Restaurant' in ' Daryaganj' in Delhi invented this recipe, that time there was a lack of refrigeration facilities and to avoid wastage food especially ' Chicken tikkas' he developed this dish. In 1950s 'Moti Mahal' was so popular with celebrities and world leaders like Zakkir Hussain, Jawahar Lal nehru( first prime minister of India), Richard Nixon and John F. Kennedy. In it's recent times renowned master Chef 'Gordon Ramsay' also visited ' Moti Mahal'. Hope you like the story behind the dish. Ingredients: Boneless chicken- 1 kg. For marination: 1. Red chili Powder- 5 tsp. 2. Ginger garlic paste- 5 tsp. 3. Lemon juice- 4 tsp. 4. Yogurt- 1 cup. 5. Garam m...

Chirer Pulao (Pulao made with the flattened Rice)

Hello friends, Hope you all are doing well. Like everyday today I also came here to share with you another snack recipe, which is famous in Bengal (India)" Chirer Pulao"( Pulao made with the flattened Rice). Before sharing the recipe would like to share the benefits of the flattened Rice:- 1) Low in Carbs:- The flattened Rice is quite low in calories. One bowl of cooked vegetable flattened Rice has just around 250 calories. 2) Rich in iron:- Lactating or pregnant women are often advised to eat soften flattened Rice,as these women are at high risk of gestational anemia. 3) Easily Digestive:- The flattened Rice is light on stomach and can be easily digested. 4) A good source of healthy carbohydrates:- The flattened Rice is made up of 76.9% of carbohydrates and about 23% of fats. 5) A good Probiotic:- This may come as a surprise to many, but the Flatten Rice is a good Probiotic food too. This is because the flattened Rice made by parboiling paddy and then drying it out ...

Search This Blog