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.
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.