Skip to main content

Nolen Gurer Payesh

By

 


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 😊🙏❤️


Labels

Labels:

Comments

Post a Comment

Last week's top

Kashmiri Special Mutton Recipe - Aab Gosht (Lamb cooked in milk)

By
  image credit Hello readers,        Today I'm going to share another savory recipe for mutton lovers."Aab Gosht" is one of the most popular dishes in Kashmir food and culture. The Mutton is cooked in milk and spices. Succulent meat that tears right from the bone. Once you have tasted this, you will forget all other Mutton dishes. So let's start! Ingredients:- 1. Mutton/Lamb- 1 kg.(1/2 kg boneless & 1/2 kg with bone). 2. Full cream Milk- 1 litre. 3. Muslin cloth- 1"×1" size. Whole spices:- 1. Whole cinnamon-2( 1inch stick). 2. Black cardamom-2( whole). 3. Green cardamom- 4(whole). 4. Fennel seeds-1/2 tbsp. 5. Black pepper corns- 4-5(whole). 6. Garlic-3(cloves). 7. Salt-1 tsp. 8. Cloves- 5-6(whole). 9. Caraway seeds- 1 tsp(whole). For Gravy:- 1. Onion- 6 medium ( finely sliced). 2. Garlic paste- 2 tsp. 3. Ginger Powder- 2 tsp.(can use ginger paste also). 4. Green chill paste- 2 tsp. 5. Black pepper Powder- 2 tsp. 6. Fennel powder- 1/2 tbsp. 7. Salt- To ta...
Post a Comment
Read more

My first recipe - Traditional Indian Sweets "Jibhey Gajaa"

By
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...
Post a Comment
Read more

Meetha Bhaat (Zarda Pulao)

By
  Hello Friends,       Today I am going to share with you a cuisin which you will love to eat once you made " Meetha Bhaat" also known as "Zarda Pulao" is a sweet dish,said to be Persian origin. The 'Zarda' word comes from the Persian word ' Zard' which means 'Yellow', referring to the color it obtains.       The Zarda is popularized in North India( Himachal Pradesh) by Mughals. The "Ain-I -Akbari" of " Abul Fazal" explains the recipe of 'Zard Birinj'. Hope you like the story behind the famous cuisin. Ingredients:- 1. Basmati Rice/Gobindo bhog rice- 1 cup. 2. Ghee(clarified butter)- 4tbsp. 3. Sugar- 1/4cup. 4. Orange food color-1/2 tsp. 5. Milk-3/4cup. 6. Almonds- 15 pieces. 7. Cashew nuts-15 pieces. 8. Golden Raisins- 1/4 cup. 9. Dry coconut- 4tsp. 10. Cinnamon stick-1(1-inch). 11. Cloves-4 pieces. 12. Green cardamom-4 pods. 13. Fennel seeds- 1 tbsp. 14. Saffron-1/4tsp. Preparation Method:- Step 1- Rinse the rice ...
Post a Comment
Read more