Posted by: Mala D
Bengalies are famous for their "sweet tooth". Infact people from other communities often complain that we even make our curries & lentils sweet by adding sugar to them! Semolina kheer takes far less time to cook than rice kheer & is not as common as semiya kheer.
Ingredients:
Semolina: 3 tablespoons
Milk: 1 litre full cream
Sugar: 75 gms
Date palm syrup/ jaggery: 100gms
Fried cashew nuts: 12 nos
Desi ghee: 1 tbsp
Method:
Boil milk in a saucepan. In a deep & wide vessel, heat ghee & fry the semolina till the raw smell goes away. Now add about 750 ml of milk & stir continously to avoid the formation of lumps. After 5 minutes, add sugar & mix thoroughly. When kheer looks almost done (about another 3-4 minutes), add the date palm syrup, stirring throughout. Check the sweetness. Add more if required. Close the flame. Decorate with fried cashew nuts. As the paayesh tends to thicken when cooled, add the remaining 250 ml milk to adjust the consistency: it's thicker than seviyan but thinner than rice kheer.
Note: this kheer is made using date palm syrup which gives it a unique taste & flavour. Infact Bengalis eagerly wait for the winter so they can have their favourite "patali gur" sweets. It's available in ethnic Bangladeshi stores. Syrup form is better than jaggery as it never lets the milk curdle.
Bengalies are famous for their "sweet tooth". Infact people from other communities often complain that we even make our curries & lentils sweet by adding sugar to them! Semolina kheer takes far less time to cook than rice kheer & is not as common as semiya kheer.
Ingredients:
Semolina: 3 tablespoons
Milk: 1 litre full cream
Sugar: 75 gms
Date palm syrup/ jaggery: 100gms
Fried cashew nuts: 12 nos
Desi ghee: 1 tbsp
Method:
Boil milk in a saucepan. In a deep & wide vessel, heat ghee & fry the semolina till the raw smell goes away. Now add about 750 ml of milk & stir continously to avoid the formation of lumps. After 5 minutes, add sugar & mix thoroughly. When kheer looks almost done (about another 3-4 minutes), add the date palm syrup, stirring throughout. Check the sweetness. Add more if required. Close the flame. Decorate with fried cashew nuts. As the paayesh tends to thicken when cooled, add the remaining 250 ml milk to adjust the consistency: it's thicker than seviyan but thinner than rice kheer.
Note: this kheer is made using date palm syrup which gives it a unique taste & flavour. Infact Bengalis eagerly wait for the winter so they can have their favourite "patali gur" sweets. It's available in ethnic Bangladeshi stores. Syrup form is better than jaggery as it never lets the milk curdle.
Hi,Posting here for the first time.Your khajur payesh is looking so good.Your recipes bring back that fuzzy warm feeling of home :)
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