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Natun Gurer Payesh
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Natun Gurer Payesh

Usha Banerjee
Usha Banerjee @cook_7828395
Mumbai

Natun guru or date palm juice which is available only in winter. The juice is obtained from palm tree early morning before sunrise. Later the juice is boiled and in fist stage it is kept liquid and sold as liquid gur. The remaining is made thicker and spread out on bamboo mat to form Patali. This can be stored for sometime in the fridge. We will use this patali to make our payesh

Natun guru or date palm juice which is available only in winter. The juice is obtained from palm tree early morning before sunrise. Later the juice is boiled and in fist stage it is kept liquid and sold as liquid gur. The remaining is made thicker and spread out on bamboo mat to form Patali. This can be stored for sometime in the fridge. We will use this patali to make our payesh

Read more

Natun Gurer Payesh

Usha Banerjee
Usha Banerjee @cook_7828395
Mumbai

Natun guru or date palm juice which is available only in winter. The juice is obtained from palm tree early morning before sunrise. Later the juice is boiled and in fist stage it is kept liquid and sold as liquid gur. The remaining is made thicker and spread out on bamboo mat to form Patali. This can be stored for sometime in the fridge. We will use this patali to make our payesh

Natun guru or date palm juice which is available only in winter. The juice is obtained from palm tree early morning before sunrise. Later the juice is boiled and in fist stage it is kept liquid and sold as liquid gur. The remaining is made thicker and spread out on bamboo mat to form Patali. This can be stored for sometime in the fridge. We will use this patali to make our payesh

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Ingredients

45 mins
  • 1 litremilk
  • 300 gmsrice Govind Bhog atap (gobindobhog is best as it has a special flavour)
  • 300 gmsGur patali
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Steps

45 mins
  1. 1

    In a Kadai pour millk and washed govindbhog rice together.

  2. 2

    Let the rice boil in milk till cooked.

  3. 3

    Keep stiring it constantly so that rice doesn't stick at the bottom.

  4. 4

    When the rice is cooked keep up cooking till the consistance of kheer is thicker to your liking. Remember on cooling it becomes little more thicker.

  5. 5

    Now take it off the fire and add the gur little by little and go on stiring till it melts and blends into the kheer.

  6. 6

    Taste the sweetness add little more as required

  7. 7

    Serve cold after meal

    A picture of step 7 of Natun Gurer Payesh.
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Usha Banerjee
Usha Banerjee @cook_7828395
on February 14, 2017 12:28
Mumbai
My grandmother was a magical cook, and I was often her assistant. After fifty years of routine cooking, I retired and started experimenting with food. My grandmother died many years ago so now I try to recreate some of her recipes from memory and notes, with my son as my test bed.
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