Gur Batashe wali Kheer
The festive season is
here in the country and we Indians do not
miss a reason to celebrate every occasion
with food and of course dessert is a must.
When it comes to the Indian dessert, what's the first recipe that comes to one's mind, can you make a guess?? Yes, of course,
it is Kheer. Kheer is prepared in every household on each and every occasion, be it the birthdays, or any other
festivals. Well! undoubtedly, Kheer is
the most loved dessert in my house,
especially when it comes to any of us birthday, mom starts the preparation
before the evening and she makes sure that the table is well decorated with a bowl
of Kheer and a cake on the other side.
Kheer is a rich, creamy, slow-cooked,
elaichi flavored delicacy
and it is the most important dessert of any festival in
India. The ingredients are few and the directions are very simple, but there’s something magical that is wonderfully
cooked and it tastes marvelous. Traditionally
Kheer is made up of raw rice which is cooked in boiling milk, quite very
similar to rice payasam that is a South Indian dessert. However, with so much westernization,
Indian desserts have somewhere lost their importance like they used to have
when I was a kid. It is fancy and easy to get a cake rather than making kheer
on special occasions nowadays. Nevertheless, even then there isn't a kitchen
where Kheer is not prepared in our country even today.
On this post, I present to you Kheer in a Bengali
traditional method of cooking, where Kheer is known as Payesh. Bengalis use a
special kind of rice called Gobindobhog rice which is an origin of West
Bengal. Gobindobhog Chal is specially used to prepare Payesh and Khichuri in
the Bengali cuisine. Govindobhog is very short rice, very aromatic and one of
the most essential staple grain in a Bengali household. In today's Kheer
recipe, I've also used two other important ingredients which are basically
found perhaps only in Bengal, they are Batasha,
a kind of a sweetmeat and 'Khejur Gur' a type of Jaggery made up of
date palm. Therefore, the name of the dish given to it is 'Gur Batashe
wali Kheer', the recipe is instructed in a very simple method. Find the full
recipe with pictures and instructions below:
Tips: Adjust the sweetness according to your taste. The
measurement of the ingredients mentioned below may vary depending upon the
sweetness of the product. You can skip either of the sweetened ingredients as
per your taste buds.
 |
| Gobindobhog Rice |
[Veg]
Prep Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes
Recipe Type: Sweet dish
Course: Dessert
Cuisine: Indian/Bengali
Serves: 4
Measuring Items: 1 cup=150 ml
Ingredients:
- Gobindabhog rice- 2 cups
- Khejurer Gur- 200 grams (or according to the sweetness)
- Batasha- 15 to 20
- Cashew nuts- 1 cup
- Almonds & Raisins- 1 cup
- Milk- 2 litres
- Cardamom (elaichi)- 6
- Sugar- 1 cup (adjusting the sweetness)
 |
| Gur Batasha Kaju |
How to prepare ‘Gur
Batashe wali Kheer’ with step by step
pictures and instructions-
- Soak Gobindabhog rice in water for a minimum time of 10 minutes.
- Soak almonds and raisins in water for 5 minutes.
- Take a large cooking vessel, boil milk, consecutively add gobindobhog rice.
- Now crush a few cardamom
seeds and add to the boiling vessel.
- Stir occasionally, and cook
for 10 minutes without the lid.
- Add sugar after rice is half cooked and mix well.
- Now break the jaggery and batasha
into small pieces, add into the vessel and keep stirring.
- Cook until jaggery melts completely, say for another 5 minutes and it's done.
- Finally, switch off the flame, add raisins, finely chopped cashews, and almonds.
No comments: