Axomiya Payokh: Treat Your Valentine the Assamese Way This Year!

Ah! It is that time of the year when you can literally experience peaks of love everywhere. February is the month when you eagerly plan something special for your valentine, be it your husband/boyfriend/partner, children, friends or parents. So why not treat your valentine in the Assamese way this year? We all love to eat and share recipes and to try new cuisines. Surprise your loved ones with the Assamese recipe of Axomiya Payokh, a milk+rice pudding. The dish is healthy, easy and can be perfect as a dessert for your Valentine’s Day Party.

Axomiya Payokh: Treat Your Valentine the Assamese Way This Year!

Memories related with Axomiya payokh

There was a time when our birthdays meant luchi (Indian puffed bread) and payokh. The piping hot luchis accompanied by mildly sweet payokh was a must have combo for most of the parties in our childhood. Payokh held a great place in the culinary tradition of Assam. You arrange dinner for someone, cook payokh as desert, you are having some religious rituals, cook payokh and distributed among the devotees. Payokh is a dish that is held very high in our households.

I still remember when ma used to cook payokh during our childhood. My mother is an excellent cook and once she started cooking it, the aroma used to fill the house. As we came back from schools in the afternoon, one step inside our alley and our nose would tell that ma is cooking payokh for us. In the cold afternoons, it was a comfort smell and we would eagerly wait for ma to finish her cooking. One scoop of the payokh with piping hot luchis and our hungry tummies would sing the songs of summer. Now I cook payokh regularly but I would never be able to create that magic like ma. I think it was love that made those payokh special! 

Axomiya Payokh: Treat Your Valentine the Assamese Way This Year!

How to cook Axomiya Payokh

Though the payokh is easy to make and use minimal ingredients, it involves slow cooking and hence takes a lot of time. It is advisable to cook it beforehand to avoid the last minute rush. As I said, this is a dish which has to be cooked with much love and care. The dish can be made in large batches and can be refrigerated for two days. 

Axomiya Payokh needs only 4 ingredients to be specific, milk, rice, sugar and cardamom seeds. The dish is made by continuously stirring the milk with rice. Generally, Joha rice, an aromatic, indigenous rice found in Assam is used to make payokh but you can use any small grain rice for it. 

Ingredients of Axomiya Payokh

 

Here is the recipe for Axomiya Payokh. Let your loved ones taste something that speaks of love, only love!

 

Axomiya Payokh: The Perfect Valentine's Day Dessert
Serves 5
A perfect dessert to be cooked with love
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/2 litre full cream milk
  2. 1/2 litre water
  3. A handful of Joha or any small grain rice
  4. 1/2 cup regular sugar
  5. 2 large cardamoms
  6. Dry fruits for garnishing
Instructions
  1. Pour the milk and water in a deep based vessel.
  2. Bring it to boil.
  3. Once the milk+water boils, lower the heat and let it simmer.
  4. After 10 minutes, add the rice and stir continuously.
  5. Once the milk reduced to half, add the sugar and cardamoms and stir continuously.
  6. Cook till the rice is totally mixed with the milk and thickens like custard.
  7. Once done, garnish with dry fruits of your choice.
Notes
  1. The process takes one and half hour to two hours to make the perfect payokh. Stir continuously after every five minutes so that the rice doesnot stick to the botttom.
Adapted from Assamese Cuisine
Adapted from Assamese Cuisine
Foodie On The Road http://foodieontheroad.com/

Holiday Treat: Traditional Indian Coconut Sweets

When I stayed in the National Capital of India for a while some years back, my ma visited frequently. And obviously, as I stayed in a PG, she would carry a bag full of homemade eatables. Oh god!! Those were the days when you relish even the smallest thing that has the essence of home. In such a visit, she brought me some narikolor laru. Well, till that time, it was not one of my favorite but the homesick me just devoured all the laru in an instant with my roommates (mind you, I had SIX roommates at that time!!) since then I just loved to eat narikolor laru made by my ma.

Narikolor laru holds a special place in Assamese Cuisine. Our main festival, Bihu is incomplete with various laru and pithas. Among all sorts of laru, narikolor laru is the easiest and quickest to make. And until the recent time, it was a matter of shame for an Assamese girl if she doesn’t know how to make laru or pitha. But sadly, I still am not an expert in that matter.

diy-recipe-traditionalindian-sweets

Narikol or coconut is a tropical fruit. Every part of a coconut tree is used  for various occasions. A coconut fruit is full of vitamins and minerals essential for the human body and it is always advised to consume the fruit regularly. Coconut grows abundantly in Assam and every household has at least a pair of the coconut tree. During childhood, we will relish the coconut from a tender stage for the pulp and water. Occasionally, ma will make some laru. As I said, it is easy to make and have a shelf life of several days if refrigerated.

Traditional Indian Coconut Sweets

Ingredients

  • One or two coconuts grated.
  • One cup sugar/ Jaggery
  • Half a cup suzi/semolina (Optional)
  • Crushed dry fruits (Optional)

coconut for sweets

Instructions

  • Heat a heavy bottomed utensil/pressure cooker on low heat.
  • Put the grated coconut into it. Stir continuously.
  • Dry roast the suzi in another utensil. Keep aside.
  • Stir it frequently so that it doesn’t burn or stick into the bottom.
  • Once the coconut starts to release oil, mix the sugar/ Jaggery. As the sweet needs lots of sugar, it is advisable to use refined sugar or jaggery so that you do not consume extra sugar.
  • Once the coconut is cooked, mix the roasted suzi and crushed dry fruits.
  • Put the heat off and let it be cool for some time. Mind you, do not cool it completely or otherwise, larus would be soggy.
  • Roll the coconut with your palms and give them round shape.
Narikolor Laru/ Traditional coconut sweets
Traditional Indian Coconut Sweets