Khejur gurer payesh is a traditional, rich and creamy Bengali dessert. It is one of the easiest desserts that I have ever made. So follow my step-by-step recipe and make this delicious Indian rice pudding today!
One-pot dessert made with milk, rice and khejur gur. Khejur gur or date palm jaggery is a Bengali winter delicacy which is made from the sap of dates trees. This jaggery has a rich smoky flavour and is slightly dark in colour. It is used in preparing various desserts like sandesh, rasgulla, payesh/kheer etc.
This payesh or kheer has a little thick and creamy texture, similar to rice pudding. Which is done by cooking full cream milk till it reduces a little and then after adding rice, the entire mixture is slow-cooked until the rice is fully cooked. Starch from the rice gives this kheer a smooth and velvety texture. Remove it from heat, add date palm jaggery and mixed gently. Mix in soaked raisins and garnish with cashews. Khejur gurer payesh is generally prepared during festive or auspicious occasions like puja, birthday, new year and so on. Give this recipe a try, I’m sure you’ll like it.
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below. Happy Cooking!
1-litre full cream milk
1/2 cup gobindobhog rice
1 cup khejur gur or date palm jaggery
1 tbsp raisins
Cashew nut, for garnishing
Soak raisins in warm water. Wash the rice and keep it aside.
Heat the milk in a pan on medium flame. Bring it to a boil and then reduce the flame. Stir regularly.
After the milk reduces a little, add the rice.
Boil the rice on low flame till it softens. Keep stirring gently to release the starch from the rice.
Once the rice is cooked, turn the heat off and add the gur. Stir gently.
Add the soaked raisins.
Allow it to cool down. Garnish with cashews and serve.