It is difficult to trace back the history of payesh. But it is believed that payesh was first prepared in Jaganath Puri temple of Orissa some 2000 years back. Some food historians believe that payesh probably originated in Persia. According to Persian folklore payesh was first prepared in heaven by angels to serve Prophet Muhammad when he ascended to the 7th floor of heaven to meet his almighty. Today payesh has become an integral part of many Hindu and Muslim festivals. The payesh was introduced in Europe by Indians.
Payesh is a South Asian dessert recipe which is prepared by boiling milk, rice/wheat/lentils. Mostly sugar and jaggery is used to sweeten the milk, and, dry fruits like pistachios, almonds, raisins and cardamoms are used to flavorize the payesh.
Bengalis can prepare more than 25 variety of payesh. Payesh is known as “ksheeram” or “ksheer” in Sanskrit, “kheer” in Punjabi, Hindi and Urdu, “Payasam” in Tamil and Malayalam, “Payesh” in Bengali. Nowadays payesh is also prepared using vegetables and vermicelli. During special occasions chilled payesh is decorated with edible gold or silver leaf. North Indians also colour payesh with saffron.
https://youtu.be/VKfn0l5S8ng
If you want the recipe of edible katori/bati, write it on comment section below. I will post it for you later on.
https://youtu.be/VKfn0l5S8ng
If you want the recipe of edible katori/bati, write it on comment section below. I will post it for you later on.
Prep Time : 20 mins Cook Time : 40 mins
Total Time : 1 hr
Course : Dessert Cuisine : Bengali
Servings : 4 people
Ingredients :
2. 1 packet - 1/2lts milk,
3. Dates Jaggery (nolen gur) - 75 gm (or as required),
4. Cardamom (elaichi) - 3 pieces,
5. Bay leaf (tej patte) - 1 large piece,
6. Cashew nuts + raisins (as required)
7. Condensed milk - 100gm (6 tbsp)
8. Milk powder - 4 heaped tbsp
9. Gur Batasa - 6 pcs
10. Sugar - 3/4 of a cup
Prepare your dessert :
1. Boil the raw packaged milk, thn cool it. Preferably full cream milk.
2. Rinse the rice in circular motion, and drain the water.
3. Lit the oven with ignitor. Pour some milk in a thick utensil, usually in which you cook rice. Save the rest milk for later use.
4. Pour the rice in milk. Set the oven to sim. Boil the milk and stir in between, so as to avoid burning at the bottom of pan.
Check if the milk thickens along with the mushy rice. Add a little more milk and stir.
5. Now, add sugar, 1 bay leaf, cardamom and some cashew nuts (as per your need). Add 1/4th a tin of condensed milk (optional) , and the rest milk. Stir all the 'payesh' once, and bring it to boil.
Note : No need to thicken the milk anymore. The milk shouldn’t dry out. If so, add more milk. Check the amount of sweetness.
6. Now, add jaggery and gur battases, and boil milk for another 4-5 mins.
TIPS : Add jaggery in the last step as it causes the milk to curdle. Hence the milk gets spoilt.
Add raisins in the last step and stir once. Boil for a minute or two. Switch off the flame.
Add raisins in the last step and stir once. Boil for a minute or two. Switch off the flame.
*Check the amount of sweetness before serving. The jaggery should completely melt in milk.
Serve as a desert, hot or cold. Store it in refrigerator for chilled creamy payessum.
Garnish and serve :
2. Garnish on top.
If you want the recipe of edible katori/bati, write it on comment section below. I will post it for you later on.
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