Made with date plum jaggery and Gobindobhog rice this Gurer Payesh is one of the popular, homemade Bengali desserts cooked during winter.
With a heavy object break the gur in chunks.
Wash the rice well and keep aside. Take a deep bottomed pan, pour the milk in it. Boil on high heat. Once it boils, reduce the heat.
Add the rice, mix well. On medium heat cook the rice until done. Stir in between, to prevent burning from the bottom of the pan.
Next to add the gur. Mix well, the gur will be dissolved in the milk quickly and nicely, don’t worry about that.
Add bay leaf, cardamoms, and raisins. Mix well. Remove from the heat.
Cool completely at room temperature, serve and enjoy!