3 Easy Recipes Of Payesh For You To Make Like Nakshi Kantha’s Shabnam

These simple recipes from top chefs will ensure that your friends and family lick their fingers post dinner.

Promita Mukherjee

November 26, 2019

Entertainment

4 min

zeebangla

In the latest Bengali TV serial Nakshi Kantha, Shabnam (played by Manali Dey) has been rescued and staying with Debdeep’s family as Aparajita. And while they insist they take rest, Shabnam likes cooking and doing other household chores in the hope that she remembers something from her past. In a recent episode, she made payesh for the family, hoping it would trigger some memory in her brain. Want to make payesh for your family tonight? We got you three easy recipes from top chefs that you can try.

payesh
Nolen Gurer Payesh With Dates, Gulab Jamun Pearls And Fried Banana Raisin Balls

Nolen Gurer Payesh With Dates, Gulab Jamun Pearls And Fried Banana Raisin Balls

Ingredients:

For the Date Nolen Gurer Gobindo Bhog Rice

50 g gobindo bhog rice

50 ml milk

10 g jaggery

10 g seedless dates

40 g sugar

5 g pistachio (for garnish)

For the Gulab Jamun Pearls:

60 g mawa

20 g flour

100 g sugar

For the Fried Banana Raisin Balls:

2 bananas, ripped

20 g sugar

20 g flour

10 g golden raisin

10 ml refined oil

½ fresh coconut

Method:

For the Date Gurer Gobindo Bhog Rice:

Soak the rice. Boil the milk with sugar, jaggery and dates. Add the soaked rice and bring to boil again till the rice turns tender. Add the chopped dates and garnish with pistachio.

For the Gulab Jamun Pearls:

Knead the mawa and flour together. Make small round balls out of it and deep fry in oil. Soak the balls in thick sugar syrup.

For the Fried Banana Raisin Balls:

Make a batter out of banana, sugar and flour. Make small round balls and fry in oil. Serve with freshly grated coconut.

Recipe Courtesy: The Westin Kolkata Rajarhat.

payesh
Notun Gurer Payesh

Notun Gurer Payesh

Ingredients:

75 g gobindo bhog rice

3 cups milk

20 g cashew nuts, chopped

80 g nolen gur

Method:

Wash the rice and keep it aside for 15 to 20 minutes. In a small handi, boil the rice with milk till it gets reduced to half. Add the jaggery and remove from fire. Garnish with jaggery. Serve cold.

Recipe Courtesy: Chef Bhaskar Dasgupta, Sonar Tori, City Centre Salt Lake.

Bengali Payesh
Bengali Payesh

Bengali Payesh

Ingredients:

50 g gobindo bhog rice

2 l full cream milk

2 bay leaves

5 green cardamoms

180 g sugar or jaggery

10 g cow ghee

10 g cashew nuts

10 g raisins

Method:

In a clean vessel, heat the milk along with bay leaves and green cardamom till it gets to a boil. Wash the gobindo bhog rice and pour the boiling milk. Stir continuously till the milk reduces to 50% and the rice is well cooked. Add the sugar or jaggery to sweeten the payesh. Cook till it gets a saucy consistency, then remove from flame. Heat the ghee in a pan and lightly fry the cashew nuts and raisins and keep aside. Put the payesh in a serving dish and garnish with fried cashew and raisins. The payesh can be served cold or room temperature.

Recipe Courtesy: Chef Arindam Ganguly, The Park Hotels.

For more recipes, watch Rannaghar on ZEE5.

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