Hemkonar Payesh is a very rare and unique payesh or kheer recipe from the Royal Kitchen of Tagore Family (Thakurbarir Ranna). And a very popular one for Janmasthami. Payesh or Kheer has many variations. Traditionally in Bengali cuisine, payesh is cooked with aromatic gobindo bhog rice with cashews & raisins and cardamom powder to enhance the flavour of the payesh.
I am sure all of you will love this royal variation of payesh known as “Hemkona’r Payesh” from the kitchen of Tagore Family.
👉Ingredients :
Milk – 1 litter (Full cream)
Cashew nuts – half cup (soaked)
Almond – half cup (soaked and peeled)
Water – 1 tsp
Khowa / Khoya / Mawa – 100 gm
Powdered sugar – half cup
Gobindobhog rice flour – 3 tsp (you can add more if needed to bind the dough)
Saffron – 1 pinch
Condensed milk – 1/3 cup
Cardamom powder – 1/3 tsp
Ghee – 1/2 tsp
Dry fruits – finely chopped for garnishing
👉Process:
1. In a grinder jar, add cashew, almond and a little water to make a smooth paste. Then add khoya, sugar and gobindobhog rice flour and grind again. Remove to a mixing bowl and add cardamom powder, you can add little more rice flour to make a soft dough.
2. Grease your palms with ghee and make small balls from the dough and coat with rice flour (this will help the balls from breaking while boiling)
3. In the boiling milk, add condensed milk and saffron. Once the milk starts reducing, add the prepared balls and cook for 7-8 minutes on low heat stirring occasionally. Add chopped nuts and its done.
👉Watch the full reel to know the easy process and try this out during this festive season. Like, comment, Save 📌 and share.
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