Ok, this really is becoming a pretty darn personal blog! Someone once told me that sharing personal thoughts on public space was sort of like leaving your dairy on your dinning room table. Well, let me tell you I am at a point where I am ready to bitch equal-opportunity about my not bengali spouse (also sometimes not understanding!!!!, read he is a man!!!!) and my work folks alike.
My children are spared some, mainly because they do no quite get this bitching thing yet, I can temper my fussing with a rather comforting dessert!
Ok, so a payesh is a rice pudding. My favorite variation is made with date palm jaggery, which is a creature simmilar to maple syrup. Anyhow, the object of my affection is not available, the solid darker jaggery tends to be little denser and tarter. Maybe it is me but somehow while the darker jaggery tastes ok, it seems to curdle milk when I use it, so this is how I overcame the tang and retained the flavor.
Gur Diye Challer Paayesh
Ingredients
1/2 gallon whole milk
1 pint half and half
3 tablespoons kalajeera rice
1/4 cup raisins
1/4 cup hot water
3/4 cup dark jaggery
Method of preparations
1. Place the whole milk in a heavy cooking (non-stick) cooking pot. Bring to a boil and then turn the heat to very low and forget about it for about 30 minutes. Then stir the milk well to integrate the thick well formed layer of cream on the milk. Continue cooking this on the low flame stiring well every 10 to 15 minutes. You should have a mixture that is about half the original volumn and semi solid.
2. Add in the half and half and rice and raisins and let this continue to cook on low heat for forty-five minutes stirring only occasionally until the mixture looks pale caramel in color and is fairly thick.
3. While the rice is cooking dissolve the dark jaggery in the hot water. After the forty five minutes, mix the dissolved jaggery into the payesh (rice-milk-cream mixture). This will darken the mixture into a light caramel color and actually thin the pudding into the right texture.
4. Turn off the heat and let this cool. Place in the refridgerator for 1 hour and then serve.
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1 comments:
Gurer payesh is absolutely awesome, I am so tempted to it :). I had blogged about the sugary version quite sometime back, and prepared it with gobindobhog chal, is the kalajeera rice same? You can check mine here - http://bengalicuisine.net/2008/08/24/chaler-payesh/
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