PAYESH of NALEN GUR

Ingredients

• 120 grams (approximately 1/2 powa) rice (Short-grain or gobindobhog rice is traditional; any short-grain white rice works well. Rinse and dry before frying.)
• 30 grams (approximately 1 chhatak / 2 tablespoons) ghee (Clarified butter. Available in most supermarkets or Indian grocery stores.)
• 950 ml (approximately 1 seer) full-fat milk (Bring to a boil before adding the rice. Whole milk gives the richest result.)
• 240 grams (approximately 1 powa solid; use 360g/1½ powa if liquid) nalen gur (solid date palm jaggery) (Nalen gur is a seasonal dark jaggery made from date palm juice, available in Bengali grocery stores. If using liquid nalen gur, increase quantity to approximately 360g. Do not substitute with cane jaggery as the flavour will differ significantly.)
• 2 tablespoons, or as desired raisins (Add to taste. Soak in warm water for 5 minutes beforehand if they seem dry.)
• 2 tablespoons roughly chopped, or as desired almonds (Slice or roughly chop into small pieces before adding.)
• 2 tablespoons roughly chopped, or as desired pistachios (Slice or roughly chop into small pieces before adding. Unsalted pistachios are preferred.)
• 1 pinch powdered cardamom (A small pinch only. Use freshly ground for the best aroma.)
• 1 very small pinch (less than 1/8 teaspoon) edible camphor (bhimseni camphor) (Use only food-grade edible camphor (also sold as bhimseni or pachakarpooram). Use an extremely small amount — a tiny crystal or less than 1/8 teaspoon — as it is very strong. Do not use non-edible camphor.)

Instructions

1. 1Rinse the rice under cold water until the water runs clear. Spread it on a clean kitchen towel or tray and allow it to dry completely — this helps it fry evenly. While the rice dries, measure out all remaining ingredients: the ghee, milk, nalen gur, raisins, almonds, pistachios, cardamom powder, and the tiny pinch of edible camphor. Chop the almonds and pistachios into small pieces if not already done.
2. 2Pour the full-fat milk into a large heavy-bottomed pot or saucepan. Place over medium heat and bring it to a full boil, stirring occasionally to prevent a skin from forming on the surface. Keep the pot on low heat once boiling so it stays hot while you fry the rice. Use a wide, deep pot as the milk will bubble up.
3. 3In a separate small pan or skillet, melt the ghee over medium heat. Once the ghee is hot and shimmering, add the dried rice. Stir continuously and fry the rice for 3 to 4 minutes until it turns lightly golden and smells nutty. Be careful not to let it burn. The rice should look slightly translucent and just beginning to colour.
4. 4Carefully tip the ghee-fried rice directly into the pot of boiling milk. Stand back slightly as the mixture may splutter. Immediately begin stirring with a wooden spoon or spatula. Continue to stir constantly over medium heat to prevent the rice from sticking to the bottom of the pot and to stop the milk from scorching. Keep the heat at medium and maintain a gentle but active boil. This step will take approximately 20 to 25 minutes until the rice is completely soft and the milk has reduced and thickened noticeably.
5. 5Test the rice by pressing a grain between your fingers — it should be completely soft with no hard centre. Once the rice is fully cooked, reduce the heat to low and add the nalen gur (240g if solid, 360g if liquid). If the jaggery is solid, break or grate it into smaller pieces before adding so it melts more easily. Stir well until the jaggery is completely dissolved into the milk. Important: always add the jaggery after the rice is cooked, never before, as the acidity in jaggery can prevent the milk from thickening properly and may cause it to curdle.
6. 6Add the raisins, chopped almonds, and chopped pistachios to the pot. Stir to distribute them evenly throughout the payesh. Continue to cook on low heat, stirring gently, for a further 2 to 3 minutes.
7. 7Watch the payesh carefully — when it has thickened to a consistency similar to a loose rice pudding (it will thicken further as it cools), remove the pot from the heat entirely. Immediately stir in the pinch of powdered cardamom and the very tiny pinch of edible camphor. Add the camphor cautiously — use just a very small crystal or a tiny pinch no larger than a match head, as edible camphor has an extremely strong, medicinal floral aroma and a little goes a very long way. Stir both through gently. The payesh is ready to serve warm, or you may allow it to cool and serve at room temperature. It will continue to thicken as it cools.