Poush Sankranti is ensuing and with it I feel nostalgic. Nostalgic about the time when Bamma ( Paternal Grand Mom) and Didubhai ( Maternal Grand Mom) were in charge of their respective kitchen and the masterpieces born there. We, the present generation with all our latest gadgets may not be able to reach that level of perfection, in terms of look and taste of those wonderful pithes and Payesh and I don't dare to try those intricate pithe they used to make those days. However at this time of the year I cannot ignore the fact that it is the season of 4 "P" (s) - Poush, Pithe, Puli and Payesh. And so here I present 'Gajar and Kaju / Cashew nut Payesh'. a little fusion of Payesh and Gajar ka Halwa where the sweetness is taken care by another Bengali Winter specialty, the Nolen Gur or Date Palm Jaggery.
Boil the milk and keep aside. In a pan, heat ghee. Then fry the cashew nut till golden brown. keep aside.
In the same pan, add some more ghee and add the bay leaves. Then add the chopped carrot and fry.
After 4-5 minutes, add the hot milk to the pan and continue cooking over low heat till the carrots are cooked. Keep an eye and stir occasionally to avoid burning.
When carrots are cooked and the milk thickens, add the khoya kheer, nolen gur and fried cashew nut and mix well. Adjust the amount of gur according to taste.
Boil over very low heat for 5 more minutes. Remove from heat. Sprinkle a pinch of cardamom powder and keep covered for 10 more minutes.
Cool it and serve.
Sending this to Poush Parbon event organised by 'Kolkata Food Bloggers'.
Ingredients
- Chopped Carrot - 1 Cup
- Cashew Nut - 30 gms
- Milk - 500 ml
- Nolen Gur - 3 tbsp, as per taste
- Ghee - 2 tbsp
- Khoya Kheer - 2 tbsp
- Bay leaf - 3
- Cardamom powder - a pinch
Boil the milk and keep aside. In a pan, heat ghee. Then fry the cashew nut till golden brown. keep aside.
In the same pan, add some more ghee and add the bay leaves. Then add the chopped carrot and fry.
After 4-5 minutes, add the hot milk to the pan and continue cooking over low heat till the carrots are cooked. Keep an eye and stir occasionally to avoid burning.
When carrots are cooked and the milk thickens, add the khoya kheer, nolen gur and fried cashew nut and mix well. Adjust the amount of gur according to taste.
Boil over very low heat for 5 more minutes. Remove from heat. Sprinkle a pinch of cardamom powder and keep covered for 10 more minutes.
Cool it and serve.
Sending this to Poush Parbon event organised by 'Kolkata Food Bloggers'.
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