Nimkir Payesh
I remember one afternoon during Durga Pujo, just before Bijoya Doshomi, when the kitchen at my grandmother’s house looked like a workshop for making Bijoya goodies. My granny, her sisters, who were also our other grandmothers—my aunts and mother—were all busy preparing a variety of savoury snacks and sweets to share with neighbours and friends during the exchange of Bijoya greetings.
As I watched the bustling activity, I was shocked when Rangadida dropped a large batch of nimkis into a pot of milk. To me, as a true lover of Kucho nimki, this felt like a crime. I rushed to my mother to complain about what I had witnessed. However, she just smiled and said, “Nimkir Payesh hoche” (Nimkir Payesh is being made).
A little while later, I was given a small bowl of the concoction, and that was the moment I became a convert. I later learned the recipe from Rangadida, which I have treasured for life.
Since it's a dessert, we don't add nigella seeds (kalojire) to the nimkis, which are typically an important ingredient in Bengali Kucho Nimkis. Additionally, we use less salt when preparing the dough. These adjustments make the nimkis perfectly compatible with the payesh, which is incredibly delicious on each spoonful. The ghee-fried nimkis soaked in khejur gur-flavoured milk—what's not to love?
Khejur Gur is a beloved ingredient for Bengalis because it makes our homemade sweets truly heartfelt. It is often a great choice over sugar, as it brings distinct layers of flavour and taste to a dish. The Date Jaggery powder from Earth Story Farms, which I used to make this Payesh, has become a staple in my kitchen. Its powdered form provides a longer shelf life, making it easier to measure accurately every time.
I hope you enjoy making Nimkir Payesh soon and sharing it with your family and friends.
Serves: 4
Ingredients
For Nimki
● Maida/All-purpose flour- 1 cup
● Ghee- 2 tbsp + more for rolling and deep frying
● Salt- ¼ tsp
For Payesh
● Full fat cow milk- 800ml
● Date Jaggery powder / Khejur gur powder- ½ cup
● Green Cardamoms (roughly crushed)- 5
● Almonds (for garnishing)- Sliced (as needed)
Method
Making the Nimkis
To begin making the nimki dough, combine ghee and salt with the maida. Mix the ingredients until the flour resembles coarse breadcrumbs. When you take a handful of the mixture, it should hold its shape, indicating that the flour is ready for kneading.
Next, add water, knead and make a smooth, firm dough.
Divide the dough into two equal roundels.
Grease a surface with some ghee, and start rolling a roundel to disc (just like a roti).
Next, cut this disc into small diamonds by using a knife.
In a deep frying pan (kadai), heat a generous portion of ghee over low to medium heat. Fry the nimkis in batches until they turn golden in colour. Once cooked, transfer the nimkis to a bowl or plate and set them aside for later use.
Making the Payesh
In a deep bottomed pan heat the milk.
Once the milk begins to boil, lower the heat and add the date jaggery powder and cardamom. Stir the mixture thoroughly, and continue to simmer the milk over medium heat until it is reduced by half. This process may take about 20 minutes. Be sure to stir continuously to prevent the milk from spilling and to avoid burning at the bottom of the pan.
Turn off the heat and cool the milk for some time.
Add the nimkis to the warm milk, and stir gently, garnish with nuts.
Cool the payesh at room temperature before serving.
Keep the rest of the payesh refrigerated, and consume within 2 days.
Author: Chandrima Sarkar (Not Out Of The Box)
About the author:
Chandrima Sarkar is a food writer and the founder of the award-winning blog 'Not Out of the Box.' As a self-taught expert in her craft, she is best known for her inspiring photographs and recipes. In addition to developing easy and workable recipes, she works closely with food and beverage brands to create high-quality digital content for them.
