Winter is definitely the Foodie season!
With the nip in the air and the days getting shorter, its the best time of the year to make and eat winter delicacies. Its also time of the year to have the markets flooded with Notun/Nolen/Khajur Gur/Jaggery. With so many synonyms, you may well understand its popularity in this part of the world.
This type of Gur/Jaggery is basically made from boiling the sap of Date Palm tree unlike the usual one which is made from sugarcane.
This very easy and traditional recipe served in an earthen pot with a lone Frangipani flower is my ode to mark the sweet beginning of the wonderful winter season and the sweet end of the event I have been Guest hosting for this month-Favorite Rice Dishes.
- 1 litre milk
- 2 tbsp rice
- 3 tbsp notun/nolen gur/jaggery
- 1 crushed cardamom for garnishing
Pour milk in a thick bottomed pan and bring it to a boil. Lower the flame and add washed rice.
On a medium flame let the milk cook, stirring continuously, till it reduces to half the quantity. This should take anywhere between 10-15 mins.
Once the milk has thickened to your desired consistency, turn the heat off and add the slightly crushed gur. Mix well and let it cool. Adjust sweetness to your liking.
Pour the cooled Payesh/Kheer/Rice pudding in an earthen bowl and garnish with crushed cardamoms.
Sending this recipe to Favorite Rice dishes
Happy Payesh Eating