Bora Saulor Payokh with Coconut Milk
A creamy, fragrant Assamese dessert made with glutinous sticky rice (Bora Saul) and rich coconut milk. Sweetened with jaggery and garnished with nuts, it's a comforting and unique pudding.
For 4 servings
5 steps. 35 minutes total.
- 1
Prepare the rice
- a.Wash the bora saul rice thoroughly under running water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
- 2
Fry the nuts and raisins
- a.Heat coconut oil in a heavy-bottomed pan or pot over medium heat. Add the halved cashew nuts and fry until they turn light golden, about 1-2 minutes. Add the raisins and fry for another 30 seconds until they plump up. Remove with a slotted spoon and set aside.
- 3
Sauté the rice and cook the payokh
- a.In the same pan, add the bay leaf and the drained sticky rice. Sauté for 1-2 minutes until the rice is lightly toasted and fragrant. Pour in the coconut milk and water. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 25-30 minutes, stirring every 5-7 minutes to prevent the rice from sticking to the bottom. Cook until the rice is completely soft and the payokh has thickened to a creamy consistency.
- 4
Sweeten and finish the payokh
- a.Turn off the heat. This is important to prevent the coconut milk from splitting when you add jaggery. Add the grated jaggery, powdered cardamom, and a pinch of salt. Stir gently until the jaggery is fully dissolved into the hot payokh. Mix in half of the fried cashews and raisins.
- 5
Garnish with the remaining fried nuts and raisins
- a.Serve the Bora Saulor Payokh warm or let it cool to room temperature before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not skip soaking the rice; it ensures even and faster cooking.
- 2Use a heavy-bottomed pan to prevent the payokh from scorching on the bottom.
- 3Stir the payokh frequently, especially towards the end, as sticky rice can clump and stick easily.
- 4Always add jaggery after turning off the heat to avoid curdling the coconut milk.
- 5For a creamier texture, use full-fat canned coconut milk.
- 6The payokh will thicken as it cools. If it becomes too thick, you can add a splash of warm coconut milk or water to adjust the consistency.
Adapt it for your goals.
Vegetarian
For a traditional, non-vegan version, replace coconut milk with an equal amount of full-fat dairy milk and use ghee instead of coconut oil.
healthyHealthy
Use date palm jaggery (nolen gur) or coconut sugar instead of regular jaggery for a more complex, caramel-like flavor and lower glycemic index.
high proteinHigh protein
Add 2 tablespoons of blanched, slivered almonds along with the cashews for an extra protein boost and varied texture.
quickQuick
To speed up cooking, pressure cook the soaked rice with 1 cup of water for 2 whistles. Then add the coconut milk and simmer for just 10-15 minutes until creamy.