Tal Patalir Payesh

How to make Tal Patalir Payesh/Rice Kheer with Palm Jaggery

If the Nolen gurer/date palm jaggery payesh recipe is a winter delicacy of Bengalis then we must say that the Tal Patalir Payesh is the summer delicacy, as fresh palm jaggery arrives in the markets in summer in west Bengal for very few days. In West Bengal in very few places, it is available from mid-April to May, and of course, its taste is amazing. That’s why the taste is also different from the chaler payesh with sugar.

Here I have taken Bengali’s Gobindobhog rice, which will definitely give an extra flavor to this rice kheer.

The equipment required

Hard bottomed milk pan

Spatula

Ingredients required to make Tal Patalir Payesh

1. Milk-750 ml
2. Gobindobhog rice-100 gm
3. Palm Jaggery-120gm
4. Green cardamom-2
5. Soaked almond-8-10
6. Raisins/Kishmish-10-12

How to make Tal Patalir Payesh

Soak rice in a bowl for half an hour

Chop the almonds

Keep ready the jaggery

Take a Hard bottomed milk pan, and boil the milk

Add two crushed cardamom

The milk is about to boil, now add the soaked Gobindobhog rice, mix with the milk and keep the flame at medium

Now the milk is boiling with rice, so stir it occasionally, and allow boiling the rice for 6-7 minutes.

Rice is almost boiled now, so minimize the flame and add the jaggery and mix slowly with the milk.

Now don’t stir the milk, let the jaggery melt on its own on low flame. ( if you are making it the first time, then don’t take the risk, better you turn off the flame and allow it to rest for 3-4 minutes, and then add the jaggery, so that, there will be no chance to curdle the milk.

Now the jaggery melted and mixed with the kheer, and the color also changed to light pink.

Now add the chopped dry fruits.

Transfer them to kulhar or any serving plate, and serve hot or cool.

Tal Patalir Payesh

If the Nolen gurer/date palm jaggery payesh recipe is a winter delicacy ofBengalis then we must say that the Tal Patalir Payesh is the summer delicacy,as fresh palm jaggery arrives in the markets in summer in west Bengal for veryfew days. In West Bengal in very few places, it is available from mid-April toMay, and of course, its taste is amazing. That’s why the taste is alsodifferent from the chaler payesh with sugar.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Bengali

Servings 4

Calories

Equipment

• Hard bottomed milk pan
• Spatula

Ingredients

  

• Milk
• Gobindobhog rice
• Palm Jaggery
• Cardamom
• almond
• chopped raisins/kishmish

Instructions

 

• Soak rice in a bowl for half an hour
• Chop the almonds
• Keep ready the jaggery
• Take a Hard bottomed milk pan, and boil the milk
• Add two crushed cardamoms
• Now the milk is about to boil, now add the soaked Gobindobhog rice, mix withthe milk and keep the flame in medium
• Now the milk is boiling with rice, so stir it occasionally, and allowboiling the rice for 6-7 minutes.
• Now rice is almost boiled, so minimize the flame and add the jaggery and mix slowly with the milk.
• Now don’t stir the milk, let the jaggery melt on its own on low flame. ( ifyou are making it the first time, then don’t take the risk, better you turn offthe flame and allow it to rest for 3-4 minutes, and then add the jaggery, sothat, there will be no chance to curdle the milk.
• Now the jaggery melted and mixed with the kheer, and the color also changed to light pink.
• Now add the chopped dry fruits.
• Transfer them to kulhar or any serving plate, and serve hot or cool.