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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
Prepare the rice. 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.
Fry the nuts and raisins. 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.
Sauté the rice and cook the payokh. 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.
Sweeten and finish the payokh. 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.
Garnish with the remaining fried nuts and raisins. Serve the Bora Saulor Payokh warm or let it cool to room temperature before serving.
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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.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 897.55 calories per serving with 8.37g of protein, it's a moderately challenging recipe perfect for dessert.
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.
Use date palm jaggery (nolen gur) or coconut sugar instead of regular jaggery for a more complex, caramel-like flavor and lower glycemic index.
Add 2 tablespoons of blanched, slivered almonds along with the cashews for an extra protein boost and varied texture.
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.