Navratri 2022: Let’s Add Some Sweetness With Perakir Payesh
Image Credit: Peraki pithe, experiencesofagastronomad

Indian cuisine has an array of sweet dumplings, which are the mainstay of significant festivals and celebrations. Often the filling is made with coconut, khoya and jaggery. To make it more decadent, these dumplings are sometimes dunked in Rabri (condensed milk dessert) or kheer (milk pudding). One such rich sweetmeat is peraki sweet dumpling payesh. This is a delectable preparation from Bengali cuisine, and the use of nalen gur, a type of jaggery, adds colour and richness to it. This sweet has a rich history and is said to be an inseparable part of Durga Pujo, started by the philanthropist queen Rani Rashmoni. Even today, it is a staple in many Bonedi baari er pujo (traditional mansions) in Kolkata. 

The bhog (edibles) offered to the Goddess during the Bonedi Barir Pujo is a noteworthy feature. They differ significantly from the khichuri and payesh generally offered on Ashtami afternoons at Baroari Puja pandals. The bhog meal at a few of these pujas actually excludes khichuri. Nonetheless, a tantalising array of sweets and savoury treats more than compensate for the lack of khichuri. Perakir Payesh is one among them. 

Let's try making this irresistible dessert for the festive season.

 

Peraki payesh, Image Source: Foodie'z Pad with Nabanita Biswas

Ingredients 

For the Peraki coating

  • 180 grams plain/ all-purpose flour 
  • ½ teaspoon baking soda 
  • Pinch of salt
  • 1tsp green cardamom powder
  • 1/3cup melted ghee 
  • 2tbsp warm water

For filling

  • 100 grams grated fresh coconut
  • 1 cup grated khoya- 1cup/125gms 
  • 150-gram grated nolen gur 
  • 30 ml whole milk 
  • 1/4tsp green cardamom powder 
  • oil for frying 
  • 1/4tsp ghee

 For payesh

  • 2 teaspoon ghee/clarified butter
  • 2-3 bay leaves
  • 2 green cardamoms
  • 1 cinnamon stick
  • 1 blade mace
  • 75gram grated nolen gur
  • 2tbsp grated khoya

Method:

  1. Melt the ghee and keep it aside.
  2. Mix the flour, salt, baking powder, and cardamom powder in a bowl, and slowly mix the ghee. Blend all the ingredients and knead them well. 
  3. Add 2 tablespoons of water gradually and knead to make a smooth pliable dough 
  4. Keep the dough soft by covering it with a moist cloth for an hour or two
  5. Heat a heavy-bottomed kadhai. Transfer the grated coconut, khoya and jaggery, stirring them on medium heat.
  6. After 2-3 minutes, add 30 ml milk and give it a thorough stir. Cook for around 5mins
  7. Add crushed cardamom powder 
  8. Cook for 8-10 minutes or till the water dries up. Ensure it still retains some moisture. 
  9. Remove from heat and allow it cool to room temperature.
  10. Roll out the dough into a big flat circle
  11. Use a dumpling cutter to create small discs. You can use a round shape sharp steel bowl. 
  12. Place the disc on the dumpling mould and put the coconut and jaggery filling in the centre, at least 1 1/2 teaspoon of it.  
  13. Fold the mould and press the edges gently. 
  14. Crimp the raw dumplings to seal the edges
  15. Do it for all the dumplings
  16. Heat oil in a nonstick pan. 
  17. Now deep fry the dumplings in batches keeping the flame medium till they turn golden brown.
  18. Place tissue papers on a plate and transfer the dumplings. It will soak excess oil. 
  19. Heat 1tbsp pure ghee in a vessel and add whole cloves, bay leaf, and whole green cardamom
  20. Add the milk and simmer it over low heat till it reduces to half in consistency.
  21. Add 2 tbsp khoya and 1/2 cup nalen gur
  22. Keep stirring the milk 
  23. Turn off the flame and add the peraki into the milk one by one. Cover it with a lid and let it rest for 10 minutes.