When winter comes, Bengalis are in the lookout for Nalen Gur. Nalen Gur aka Patali Gur alias Khejur Gur. With so many names you can well imagine its importance...where?...in the world of Sweets.
A little about Nalen Gur. You can go on and on talking about it, the Kheju gacher rosh (date palm liquid) collected in small earthen pots that are hung to the slits made near the top portion of the palm trees, which is collected for use. This Khejurer rosh (liquid) can be consumed in its liquid form, which many like to drink. When this liquid is cooked it turns to khejur gur...in liquid and solid form.
I got my quota of Patali Gur when the fresh stocks reached the market. Eat it with rotis and parathas, tastes great. Best used in my home in Payesh. Sweet shops sell nalen gurer rosogolla, and the gurer sandesh which come in two forms - kancha gola and kara paag - tastes heavenly.
I like my nalen gurer payesh very simple as I love to relish the smell and taste of it.
For my Nalen Gurer Payesh:
Milk (full cream) 1 ½ ltrs.
Gobindo Bhog Rice ½ cup
Sugar ½ cup
Nalen Gur about 1 cup after breaking the hard gur into small granules
You can adjust the sweetness to you taste.
Put the milk to boil. By then wash the rice and keep it. Let the milk boil for about 3-4 minutes. Then add the rice to the boiling milk. Keep stirring the boiling milk from time to time. After 5 minutes simmer the flame and let the rice cook in the milk. Another 15 minutes the rice is cooked and the milk reduced to less than half. Now add the sugar and cook for another 2-3 minutes. Time to add the gur and make sure all the solids chunks get dissolved.
The payesh is now ready to be served. Eat it hot or cold and get the taste and smell of the gur. A simple payesh, easy for learners too.
