Noton Gurer Payesh

There is one thing which connects winter and Bengal is "Nolen Gur" or "Notun Gur".
So many fond memories are attached to it , whenever my DaduBhai would visit Calcutta ,now kolkata to his sisters living here, he would bring back "Nolen Gur" or "patali gur" as their gifts to us.
He had all sorts of stories to tell, we children would sit beside him and would ask many questions regarding vehicles , sweets and people. He, in return would answer each and everyone without getting impatient or angry.
Now being married to a Bengali ,living in Kolkata , I think I have that liberty to cook with things which I only dreamt of while growing up...
There is "Patali gur" or "Khejurer Gur" , "Joynagarer Moua",all available in plenty and affordable price during these days in winter.
This gur is made form date Palm tree, commonly known as "Khejurer Gur" or "Noton gur", also known as Palm syrup.

After collecting the rather raw sap , its boiled at low stiring continuously to get that uniform ,rich texture of the liquid jaggery.The solid gur is known as the "Patali Gur" a round solid gur/jaggery sold here in many grocery stores , called as"Modi khana" in Bengali.
Now do you remember a Hindi film “Saudagar” , starring Amitabh Bacchan and Nutan, The story revolves round the making of "nolen gur". I would recommend to watch it, to gain that experience of a village life in Bengal and the living of people , mainly by harvesting these trees, then collecting the juices and "Nolen Gur" making.
That was a Classic movie with a interesting twist to the story!


Now to the simple recipe for payesh .




Semiya payesh
Quarter packet Semiya(any brand that is available in, near your grocery stores)
½ litre milk(whole milk, dont compromise on the quality of milk, the whole milk is best for any kind of Payesh )
2 tbs of ghee(yes, you need that much, it enhances the overall flavor)
4heaped tbs of liquid jaggery/Palm Syrup(notun gur) add in more if you feel the sweetness is less.
This came out perfect for us.
½ cup of cashews /raisins/almonds or add in as per preferences.
A heavy bottom pan /wok/saucepan

Method
Add ghee to the kadhai/heavy bottom pan.
Now fry the semiya till little golden in ghee.It will take 4-5 mints at low. Make sure you dont burn them out while frying .Fry at med-low always for better results.

Now add in milk.Add in some cashews/raisins/almonds. (below picture was difficult to take, with milk pot in one hand and camera in other!)

Let it simmer for few mints there.



Once the milk is properly boiled , like this pic , lower the flame , cook at low.

Cook at low for 10 mints till the milk mixture gets thickened.Dont forget to stir in between .
If you want little runny constitency of Payesh, not much thick and rich,cook for few mints till the semiya starts to float over the top.

Now add Notun Gur to the above slowly at low, stiring at low.

Take out and cool .Enjoy Notun Gurer payesh.

Usually the rice is added to make Notun Gurer Payesh.
Soak a handful of rice in water for half an hour and follow this recipe , Payesh and Chutney . Except add in Notun Gur in place of sugar.

This is how "Gur" is being sold here in Kolkata , in a earthen pot .

With this post,from Friday , I will be taking a month long break from blogging.Meanwhile do drop in here whenever you have time to do so .I will appreciate it a lot.I will not be able to visit you often , hope you people understand that .

Enjoy the winter , and cook delicious yummy foods and sometimes even go out for long walks near your place.It gives immense pleasure in nature's lap sometimes.... ...

Happy Cooking Friends