Aate Hain, Aate Hain! Let’s Cook Bora Saulor Payokh, Yaar!
Namaste and Aadaab, my food-loving friends! Chef Curry Do’pyaza here, ready to whisk you away on another delicious journey. Today, we’re diving deep into the heart of Assam, a land of lush tea gardens and vibrant traditions, to explore a dish that’s as comforting as a warm hug: Bora Saulor Payokh.
For my Assamese bandhus and bhaginies, you already know the magic of this dish. But for the rest of you, let me tell you, this is the dish that says “celebration” in Assam.
When Do We Feast on This Heavenly Delight?
Bora Saulor Payokh isn’t just a dessert; it’s an emotion. You’ll find it gracing the tables during:
- Bohag Bihu (Rongali Bihu): The vibrant Assamese New Year celebration. Think joyous dances, colourful clothes, and of course, a generous serving of Payokh!
- Magh Bihu (Bhogali Bihu): The harvest festival, where gratitude for a bountiful season is expressed through delicious food.
- Family Gatherings: Any excuse to celebrate with loved ones is a good excuse for Payokh!
A Taste of History
Bora Saulor Payokh is an ancient recipe, passed down through generations of Assamese families. It’s a testament to the resourcefulness of the people, who have transformed simple ingredients like sticky rice and milk into a culinary masterpiece. The use of bora saul (sticky rice) gives it a unique, creamy texture that sets it apart from other rice puddings.
Let’s Get Cooking!
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1 cup Bora Saul (Sticky Rice)
- 4 cups Gorur Dudh (Full Cream Milk)
- ½ cup Cheeni (Sugar) – adjust to your liking, bhai!
- 4-5 Elaichi (Green Cardamoms), lightly crushed
- 1 tej patta (Bay Leaf)
- A pinch of Nun (Salt)
- 1 tbsp Ghee (Clarified Butter) (optional, but highly recommended!)
- Kaju (Cashews) and Kishmish (Raisins) for garnish (optional)
Step-by-Step Instructions:
- Wash the Rice: Gently wash the bora saul 2-3 times until the water runs clear. This removes excess starch.
- Soak the Rice: Soak the washed rice in enough water for at least 30 minutes. This helps it cook evenly and become extra creamy.
- Heat the Milk: In a heavy-bottomed pan or pot, bring the milk to a simmer over medium heat. Keep stirring to prevent it from sticking to the bottom.
- Add the Rice: Drain the soaked rice and add it to the simmering milk along with the bay leaf.
- Cook Slowly: Reduce the heat to low and let the rice cook slowly in the milk, stirring occasionally. This is where the magic happens! It usually takes 30-40 minutes for the rice to become soft and the milk to thicken.
- Add the Sugar and Cardamom: Once the rice is cooked and the mixture has thickened, add the sugar and crushed cardamom. Stir well until the sugar dissolves completely.
- Simmer Further: Continue to simmer for another 5-10 minutes, stirring constantly, until the payokh reaches your desired consistency. It should be thick and creamy, like a rich custard.
- Garnish (Optional): In a small pan, heat the ghee. Add the cashews and raisins and sauté until they turn golden brown. Pour this over the payokh.
- Serve: Remove the bay leaf. Serve the Bora Saulor Payokh warm or chilled.
Chef Curry’s Tips for the Perfect Payokh:
- Use Full Cream Milk: It’s the secret to that rich, creamy texture.
- Low and Slow Cooking: Patience is key! Cooking the rice slowly allows it to release its starch and thicken the milk naturally.
- Stir, Stir, Stir: Regular stirring prevents the milk from scorching and ensures even cooking.
- Adjust the Sweetness: Add sugar according to your taste. Remember, you can always add more, but you can’t take it away!
- Don’t Overcook: Overcooked payokh can become too thick and dry.
Different Ways to Cook This Delightful Dish:
- Gas Stove: The classic method! Follow the instructions above.
- Induction Stove: Works just like a gas stove. Adjust the heat settings accordingly.
- Pressure Cooker: Not recommended, as it can easily burn.
- Oven: Not recommended.
- Microwave: Not recommended.
- Slow Cooker/Crockpot: You can cook it in a slow cooker on low for 4-6 hours. Keep an eye on it to ensure it doesn’t dry out.
Nutritional Information (Approximate, per serving):
- Calories: 250-300
- Protein: 5-7g
- Fat: 10-12g
- Carbohydrates: 35-40g
Serving Suggestions:
- Serve it warm in a bowl.
- Garnish with chopped nuts and a sprinkle of cardamom powder.
- Pair it with crispy poori for a truly indulgent treat.
- Enjoy it chilled on a hot summer day.
Now it’s your turn, mere pyaare doston!
Go ahead, try this recipe at home. Experience the magic of Bora Saulor Payokh. Share it with your friends and family. Let them taste the warmth and love that goes into every spoonful.
Happy Cooking!
Chef Curry Do’pyaza.