She decided to make a favorite Bengali dessert: "Gurer Payesh - Rice Pudding with Jaggery".
This is what she says about this delicious desert and how she made it using the GitaDini Saucepan:
Payesh or rice pudding is one of the most common desserts that you’ll see getting prepared in every Bengali household. It is one of the most authentic Bengali desserts. Payesh is offered as bhog during pujas, and also as a sweet treat for every birthday. Payesh has a special place in the menu to bid farewell to your loved ones. A Bengali occasion without payesh is yet to be heard of.
Rice or vermicelli is the two main options for making payesh. The short grained scented gobindobhog chal is ideal for preparing payesh, the scent from the rice adds a special flavor to the whole preparation. The vermicelli or simayer payesh is a quick and easier version. Though sugar is used as the main sweetener, during winter the just-in-market jaggery, nalen gur adds a wintery treat to payesh.
- 1 quart milk
- 1/4 cup scented rice
- 1/4 cup jaggery
- 3-4 cloves
- 1 teaspoon ghee
- Boil the milk in low flame till it reduces to half the volume. It would take about 30 mins. In the meantime mix the rice with ghee
- Pour out a little milk in a bowl and add the jaggery. Press the jaggery with the back of a spoon, so that it dissolves in the milk
- Add the rice to the milk, and let it boil over low flame till the rice is cooked. Pour the jaggery mixed milk into the vessel and boil for 2-3 minutes more. Garnish with the crushed cloves. Serve hot or cold
Hot Tips - Mixing ghee before adding the rice to milk lets the rice stay separated.
Always test the jaggery by mixing it with little milk before adding it to the payesh. At times the jaggery clumps the milk, making the payesh a clumpy mess.
Here's Sudeshna's review of the GitaDini saucepan:
Thanks, Sudeshna for sharing this yummi sounding dessert with us!