Koraishutir Payes/Sweet Pea kheer
It was Shivaratri last week. I have always been keeping the fast of Shivaratri before my son was born. After, my son’s birth, keeping a fast, managing office and son, plus no one to help me out in household chores makes it difficult for me. Therefore, I worship lord Shiva, as I do on other regular Mondays.
However, I do find time to prepare something special for us, at least a dessert. And this year was no exception. While I was making up my mind, on what to prepare, suddenly, this payes visited my mind. Few days back, while I was talking to my mother over phone, she mentioned how Rita aunty, our next door neighbor used to prepare this delicious payes and how as a child me and my sister used to love eating it.
While you prepare this payes, do not make it too runny or too dry. It should be of consistency similar to nolen gurer payes or any other payes that you prepare. I prefer not making puree of the motorshuti/peas, else the texture turns into that of rabri. However, if you do not want the bits of koraishuti to hit your mouth, you can make a puree of the koraishuti.
Course: Main Course
Preparation time: 5 minutes
Cook time: 30 minutes
- 2 cup of green peas fresh or frozen
- 1 litre of milk
- 2 tablespoons of ghee
- 1/4 cup of sweetened condensed milk
- 3 tablespoons of sugar
- 3 tablespoons of chopped pistachios
- 1/2 teaspoon of cardamom powder
- 1 teaspoon of rose water
- 1 tablespoon of dried rose petals for garnishing (optional)
- Boil the peas and blitz them to a rough paste. keep them aside. Avoid making a puree. If you are using frozen peas, you need not boil them since they are blanched before packing.
- In a pot, bring the milk to boil the milk and reduce the volume to 2/3.
- In another pot, add the ghee and let it melt.
- Fry the pistachios and keep them aside.
- Now, add the ground peas to the pot and cook the peas for about 4-5 minutes or till the raw smell of the peas are not there any more.
- Add the reduced milk to the pot and let the mixture simmer.
- Add the pistachios, cardamom powder, condensed milk and sugar to the pot and continue simmering till you achieve the consistency of payes. The payes should neither be too runny or too dry.
- Turn off the flame and add the rose water. Give the payes a hearty mix.
- Garnish with dried rose petals and serve.
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