Patali Gurer Payesh / Khejur Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery)
It’s a sweet affair. When heart longs for sweet and it’s winter, nothing can be more satisfying than a bowl full of Patali Gurer Payesh. This is not just a dish, but a long lasting Bengali tradition that every Bengali relish wearing their full sleeve cardigans or wrapping themselves with shawl. Back home, we start Poush Sankranti (Makar Sankranti) day by eating Patali Gurer Payesh with luchi (Bengali puffed bread). Once you have it, you know you are going to have a great day ahead 🙂
Made with date palm jaggery, Patali Gur is typically found in winters and it is known for its taste and aroma. We the Bengalis use Patali gur in various sweets – from Rosogolla to Patishapta, from Payesh to Sandesh, we make almost every sweet with this in the winters.
I love payesh and usually prepare simple Chaler Payesh as Patali gur is not available throughout the seasons. But, when winter is here and I have Patali gur in stock and most importantly, it’s Poush Sankranti, I am definitely going to start my day with Patali Gurer Payesh. Preparation wise, it is nothing much different from Chaler Payesh, but the very presence of Patali gur does the work – it’s magical!
As I relish this sitting on my cozy couch, wrapping myself with my shawl, you guys can just give it a try and feel what I am exactly feeling right now. With that said, here is the recipe for you all.
- 1.5 litre full fat milk
- 1 cup gobindobhog rice
- 1 cup grated patali gur (date palm jaggery)
- 2 bay leaves
- 5 green cardamom (elaichi)
- 5-6 almonds, chopped (for garnishing)
- Wash and soak the gobindobhog rice in water for atleast 1 hour. Drain the water and keep the rice aside.
- In a heavy bottom pan, heat the milk adding bay leaves and green cardamom. Bring it to boil.
- Once the milk starts boiling, add the rice and lower the flame.
- Cook in low to medium flame for 30-45 minutes or until the rice gets cooked well and the milk is reduced to half. Keep stirring frequently.
- Once the milk is reduced, add patali gur and cook for another 5 minutes in lower flame by stirring constantly. Keep stirring until the jaggery gets melted and the milk changes it’s colour.
- Turn off the flame and your Patali Guere Payesh is ready now.
- Let it cool down in room temperature and then refrigerate it for around 2 hours. Garnish with chopped almond and serve chilled.
As Patali gur is aromatic, too much use of spices/ghee/nut will suppress its flavour. I prefer to keep it simple with minimum ingredients and let Patali gur do its magic.
Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Makar Sankranti!