Gur r payesh

Makar Sankranti marks the entry of the sun in the Tropic of Cancer. Warmer days are signified ahead marking the end of winter. 

It's also the time to reap the benefits of the harvest. In India, all states celebrate this occasion with their own rituals and of course, food. In Bengal, this is the time of the lip-smacking, subtle palm jaggery or nolen gur. 

Here's a recipe of a payesh/kheer made during this time,  with nolen gur or new jaggery collected freshly from palm trees.

Chaal r payesh with Nolen gur 

Preferably, use the locally available fragrant Gobindobhog rice and fresh palm jaggery for this payesh or kheer. If these aren't available, use Basmati rice and sugarcane jaggery as substitute. If using Basmati rice, add the rice while thickening the milk, and cook together, as the rice takes time to soften.

You need-

1/4 cup gobindobhog rice washed and soaked in little water

500 ml full fat milk

1/2 cup sugar

1 teaspoon crushed cardamom (elaichi) powder 

1/2 cup nolen gur or 2 medium lumps of jaggery

1 tejpatta/bay leaf

A handful of cashews halved

How to make-

Boil the milk in a heavy bottomed pan, on low heat, continuously stirring to avoid sticking. 

Once it has thickened, add the rice with a tejpatta into the milk. 

Add sugar only when rice is almost cooked and milk is thick.

Add the crushed elaichi powder and the halved cashews.

Turn off heat and add the nolen gur. If you are using sugarcane jaggery or patali gur, add before switching off the flame as it needs to melt in the milk.

Never add gur or jaggery in boiling milk as it can curdle.

Serve hot or cold. 

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