Nolen Gurer Payesh (Rice Pudding with Jaggery)
Nolen Gur or Khejur Gur is very famous throughout Bengal, also known as Date Palm Jaggery. This Jaggery is available fresh during the winters and many people eagerly wait for fresh Jaggery to come in the market during the winter. The smoky aroma of a bowl full of Payesh is something that any Bengali would love to die for.
There is a very popular proverb in Bengali native language “Baro mase tero parbon” meaning we observe thirteen festivals in twelve months. The Bengali community is noted for their fondness for observing festivals.
Payesh is a dessert that goes well on any special Bengali occasion like birthday, rice ceremony or housewarming.
Bengalis make lots of traditional sweets and puddings with this delicious, aromatic and flavourful sweet jaggery to celebrate winters and Makar Sankranti. Nolen Gurer Payesh is one popular traditional Bengali rice pudding recipe with the richness and flavour of the tasty Nolen gur.
Prepare time: 10 min
Cook time: 40 min
Ready in: 50 min
- 200 gram govindobhog rice (soaked in water for 15 minutes)
- 2 litres full cream milk
- 100 gram of condensed milk
- 3-4 bay leaf
- 3-4 green cardamom (slightly crushed)
- 10-15 Raisins (soaked in water)
- 7-8 cashew
- 1 cup of khejur gur (Date palm jaggery)
- Add milk, bay leaf and cardamom into heavy bottom Pan and bring it to boil.
- When the milk starts to boil, add the rice and keep stirring continuously.
- Once the milk starts thickening and rice gets cooked add condense milk and stir it for 2 minutes.
- In a bowl add 1 cup of Luke warm milk and dissolve the jaggery into it.
- Add the dissolve jaggery into the rice pudding in a low flame and keep stirring for 2-3 minutes.
- Check the sweetness, if required add little sugar or jaggery.
- Add raisin and cashew and turn of the flame/ gas.
Serve hot/ cold in a bowl topped with some dry fruit or rose petals.