Couscous Payesh (Sweet Couscous milk pudding)

Today is Basant Panchmi, and it marks the arrival of spring in northern hemisphere , don’t know why this time it is so early as usually Saraswati pujo falls in the month of Feb.Today we will be offering our small pujo to Goddess of knowledge-Maa Saraswati.And kids will be delighted to have a days off from rigorous study.
And some even be planning to make Gota sheddo.If you want ,please visit here for the detailed recipe--Gota Shedo
Anyways so thought of posting a payesh recipe with a non-traditional ingredient this time.
Cous-cous is a Moroccon/middle Eastern delight .The kind of packets we get here are ready-made/instant couscous, so it takes very few mints to assemble a nice dish out of it.I just thought they were very nice when made into a kheer or payesh.This can be well placed on a breakfast table.Just reduce the milk for a dry crumbly effect.I was in a mood to make a constitency of a payesh ,so added lots of whole milk+some cashews+raisins, and simmered it at low till it thickened into a nice way ,you can say a constitency of a rice pudding.Sweet cous-cous is a delight for us as I tried to add jaggery to it.This remineded quite a lot like nolen gurer payesh .If you want the payesh recipe with traditional content then visit here--- Semiya Payesh with Nolen Gur and here--- Chal'er payesh/Kheer .

Couscous diye payesh ( Sweet Couscous milk pudding)Ingredients
Whole milk- 2 cups
Sugar-2-4 tbs or add as per taste
Couscous-3 -4 tbs
Palm jaggery or any other jaggery -2 tbs
Sugar 3-4 tbs or as per your taste
Method
Soak 3 -4 tbs of couscous in warm water.Keep aside.Let it sit there for 10 mints.
In a separate saucepan, add milk and let it simmer at low.Add one bay leaf at this point .
Now after 8 mints add the above soaked couscous in the milk.Let it thicken a little more.
Add in cashews or raisins as per your choice.
Turn off the flame when you think the milk and couscous have amalgameted well and cous-cous feels like melt in mouth kind of.
Now at the end ,add sugar + jaggery or patali gur /or you may add only sugar /or only jaggery ,entirely upto you. TIP--One thing is that -couscous require a little more sugar as compared to vermicelli or rice payesh.So I just added little more sugar and jaggery to it.Wish I had nolen gur then it would have been even better.Will be posting another recipe with couscous soon.
Serve chilled.

Note-

I have used Sri Lankan Palm Jaggery available here in place of nolen gur.

Here is another way of preparing Couscous payasam,visit Sra's blogpost - Here

Happy Cooking and enjoy Basant Panchmi or Saraswati Pujo.