Oats and Paneer Payesh with Date Jaggery: A Creamy Bengali Delight
45 minutes
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About Oats and Paneer Payesh with Date Jaggery: A Creamy Bengali Delight
Indulge in this comforting and nutritious twist on a classic Bengali sweet! Our Oats and Paneer Payesh with Date Jaggery combines the creamy richness of milk and paneer with the wholesome goodness of oats and the unique caramel-like sweetness of date jaggery. It's a perfect dessert for family gatherings or any time you crave a warm, delicious treat.This recipe offers a delightful balance of textures and flavors. The roasted oats add a subtle nutty complexity, complementing the soft paneer and the naturally sweet date jaggery. Whether enjoyed warm or chilled, this payesh is sure to become a family favorite. I often keep date jaggery on hand, but if you don't have it, regular sugar works wonderfully.The fragrant cardamom and a touch of salt enhance the overall flavor profile, creating a truly memorable culinary experience. Try it today and discover a new favorite dessert!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Dairy & Grains
- 2 cup Milk whole milk recommended for richness
- 1/2 cup Rolled Oats roasted for enhanced flavor
- 1/2 cup Cottage Cheese crumbled indian cottage cheese
Sweetener & Spices
- 1/2 cup Date Jaggery grated; can substitute with 1/2 cup granulated sugar
- 1/4 tsp Cardamom Powder ground cardamom; elaichi
- 1/4 tsp Salt to balance sweetness; adjust to taste
Instructions
Prepare the Milk Base
- Combine milk and bay leaf in a pot. Simmer over low heat until the milk reduces by half, approximately 20-25 minutes. Remove the bay leaf.
Add Oats, Paneer, and Spices
- Add crumbled paneer, roasted oats, cardamom powder, salt, raisins, and half of the cashews to the reduced milk. Stir well and cook for 5 minutes over low heat, stirring occasionally to prevent sticking.
Incorporate Date Jaggery
- Stir in the grated date jaggery. Continue to simmer for another 10 minutes, or until the jaggery is completely dissolved and the payesh has thickened slightly. Stir frequently to prevent burning.
Finish and Serve
- Remove from heat and garnish with remaining cashews and raisins. Serve warm or chilled.
Recipe Notes
Expert Tips for the Best Oats and Paneer Payesh
- For a richer flavor, toast the oats in a dry pan over medium heat for 2-3 minutes before adding them to the milk.
- If using regular sugar instead of date jaggery, add it towards the end of the cooking process to prevent it from burning.
- Adjust the amount of salt and cardamom to your liking. A pinch of nutmeg can also add a lovely warmth.
- For a smoother texture, you can blend a portion of the cooked payesh before garnishing and serving.
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Recipe Nutrition
Calories: 250kcalCarbohydrates: 21gProtein: 13gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gCholesterol: 6mgSodium: 855mgFiber: 3gSugar: 8g
Sumitra Chowdhury
Articles: 7
5 Comments
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Absolutely fantastic! Thanks for the recipe.
Absolutely fantastic! Thanks for the recipe.
I’m excited to try this recipe!
Yum! This recipe is a must-try.
Such a great recipe! Can’t wait to try it.