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Khejur Gurer Payesh (Bengali Rice Kheer) is a popular Bengali/Indian dessert.
Khejur gur or jaggery is made with sap of the date palms during the winter months. A good comparison would be maple syrup. The payesh turns out caramely, smoky, mildly sweet and incredibly rich and delicious.
1 ltr 2% milk
1/2 ltr whole milk
1/3 cup gobindo bhog rice (this rice is has aroma all it`s own and is small unlike basmati)
1 cup patali gur (chopped in small pieces)
handful chopped almonds or raisins (optional)
In a thick bottom saucepan, boil the milk on low-medium heat, stirring continuously. Once it`s boiled add the rice and let it cook on low heat for 5-7 minutes. Stir and cook for another 5-7 minutes stirring so it doesn`t get burned.
After the rice is almost done, add the gur little by little. Now cook it on low heat till the milk reduces and the rice is done.
Note: You may want to test your gur before adding it in milk. Add a small bit in hot milk, if the milk separates, it may not be the best one for payesh.
I would use a combination of whole milk and 2% milk for my payesh and it turns out as creamy as regular payesh.