KOLAR BORAR PAYESH (Payesh with Banana & Grated Coconut Fritters)

Kolar Borar Payesh or Kheer made by adding Banana and grated coconut Fritters)

A quintessential Bengali style payesh is made with full fat milk, rice, sugar or jaggery, cardamom, dry fruits and nuts. It is impossible to imagine any auspicious occasion in Bengali households without a homemade payesh.

This is one of the heirloom recipe of the Thakur Bari. I have tried to recreate this recipe and trust me it tastes heavenly. Not a very difficult recipe though. Most of the bengali's love payesh as well kolar bora. Its just making the kheer with the usual process, then making the banana coconut fritters  and dipped in that kheer or payesh. Super tasty and full of flavour.

Ingredients:

(For the Banana fritters)

• Banana - 2 ripe
• Grated coconut - 1 cup
• Maida - 1/2 cup
• Jaggery (grated or syrup) - If you can use nalen gur, it would enhance the taste.
• Oil for frying

(For the Payesh)

• Gobindo Bhog chal - 1/2 cup
• Milk - 1 liter 
• Cashew nuts 
• Raisins
• Jaggery
• Crushed Cardamoms
• Bay leaf

Process:

1. In a bowl, mash bananas, add coconut and maida along with jaggery powder. Give it a good mix ensuring there is no lumps. You can add a little water to get a thick batter like consistency.

2. Heat oil for deep frying and keep on ladleful of batter to the hot oil and fry till the fritters are golden brown. Repeat the same process and make all the fritters. Keep aside on kitchen towel.

3. For making the payesh, soak rice in water for 10-15 minutes, drain and let it dry. Boil milk in a heavy bottomed pan, add bay leaves and cardamom. Cook over on medium heat for 15 minutes, stirring occasionally.

4. Add the rice and cook on medium flame, till the rice is perfectly done. Add cashew, raisins and let the milk simmer for 4-5 more minutes. 

5. Now add the banana fritters and cook for 2 minute on medium flame. Remove from the heat.

6. Add jaggery syrup of grated jaggery (which ever you are using) and keep on stirring continuously until the jaggery is completely dissolved. Allow to cool down and serve.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

COCONUT & SOOJI BURFI

Coconut Sooji (Rawa) Burfi is one of my favorite Indian Sweets. Here is a twist. Burfi is a dense, usually milk based sweet. I made a different version with saffron flavor, using some sooji along with coconut and sugar. Its very easy to cook. 

Ingredients:

1. Sooja / Rawa / Semolina - 250 gram
2. Coconut (grated) - 1/2 cup
3. Water - 1/4 cup
4. Cardamom powder - 1tsp
5. Sugar - 500 gram
6. Saffron threads - few
7. Ghee - 1 tsp
8. Milk - 1 tsp

Process:   

  

1. For making this dessert recipe, add ghee in a pan over medium flame. Add the grated coconut and fry lightly. Remove and keep aside.

2. Add a little ghee to the pan and fry the sooji till golden. 

3. Mix sugar with water and bring to a boil. Add one table spoon milk and remove the scum that rises to the top. Add the saffron threads and boil till the mixture reaches a string consistency.

4. Add fried sooji and coconut and stir well adding a little ghee from time to time till thick.

5. Pour into a plate and keep aside to cool. Before it cools fully, slice into desired shapes.

Note : You can also store them in airtight container and serve as and when required.