Nolen gurer payesh | How to make Nolen gurer payesh

By Mitoshi Saha  |  26th Apr 2016  |  
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  • Nolen gurer payesh, How to make Nolen gurer payesh
Nolen gurer payeshby Mitoshi Saha
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

8

0





About Nolen gurer payesh

Nolen gurer payesh or date palm jaggery rice pudding or kheer is a traditional Bengali dish which is prepared in almost all the occasions.

Nolen gurer payesh is an authentic dish which is perfect to serve on all occasions. The Nolen gurer payesh is delicious and has an amazing aroma. Nolen gurer payesh by Mitoshi Saha will help you to prepare the perfect Nolen gurer payesh in your kitchen at home. Nolen gurer payesh needs few minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Nolen gurer payesh. This makes it easy to learn how to make the delicious Nolen gurer payesh. In case you have any questions on how to make the Nolen gurer payesh you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Mitoshi Saha. Nolen gurer payesh will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Nolen gurer payesh

Ingredients to make Nolen gurer payesh

  • Sugar 1 tbsp
  • Few Kaju and Kishmish
  • Milk 1 litre
  • 1 cup nolen gur or date palm jaggery
  • 250 gms Gobindo bhog rice or Small grain basmati rice

How to make Nolen gurer payesh

  1. Soak the rice for 15 mins.
  2. Boil the milk and then add the soaked rice. Cook till the rice becomes soft, then first add the sugar and then the gur. Stir continuously so that it does not stick to the bottom.
  3. As the milk becomes thick and comes to almost half, turn off the gas.
  4. Let it cool and serve it warm or chilled with a garnish of kaju and kismish.

My Tip:

Always add the sugar first before adding the gur, the milk will never curdle and always prepare the kheer in medium heat.

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