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Patali Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery)
Patali Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery)

Before you jump to Patali Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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The first change you need to make is to pay more attention to what you buy when you go to the grocery as it is likely that you tend to pick up many of the things without thinking. As an example, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it has. One heart-healthy alternative that can give you a good start to your day is oatmeal. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a normal part of your new healthy eating plan.

Therefore, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to patali gurer payesh (bengali rice pudding with date palm jaggery) recipe. To cook patali gurer payesh (bengali rice pudding with date palm jaggery) you need 5 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Patali Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery):
  1. Provide 1.5 litre full fat milk
  2. Get 1 cup gobindobhog rice
  3. You need 1 cup grated patali gur (date palm jaggery)
  4. You need 2 bay leaves
  5. Provide 5 green cardamom (elaichi)
Instructions to make Patali Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery):
  1. Wash and soak the gobindobhog rice in water for atleast 1 hour. Drain the water and keep the rice aside.
  2. In a heavy bottom pan, heat the milk adding bay leaves and green cardamom. Bring it to boil.
  3. Once the milk starts boiling, add the rice and lower the flame.
  4. 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.
  5. 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.
  6. Turn off the flame and your Patali Guere Payesh is ready now.
  7. Let it cool down in room temperature and then refrigerate it for around 2 hours. Serve chilled.

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