Nolen Gurer Payesh | How to make Nolen Gurer Payesh
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About Nolen Gurer Payesh Recipe
The name for this delicious dessert would take some of you by doubt and no wonder as this is a pure Bengali addiction.We talk about Indian Rice Pudding famously known as Kheer and also realise that each region has a different version for the same.North India is famous for its Kesar Kheer which boasts about saffron infused rice and milk.There is the irresistible Payasam in the South redolent with Cardamom,a pinch of camphor and lots of dried fruits fried in hot ghee.In the same way,West Bengal has its version called Payesh which is a thick,rich and creamy pudding infused with Date Palm Jaggery or as it is famously called Nolen Gur,Patali Gur or Notun Gur. Jaggery in India is raw sugar obtained by tapping the associated trees to obtain raw juice which is boiled and thickened and hardened into rock like raw sugar. Now due to the efforts of the West Bengal Chief Minister Mamta Banerjee, the Jaggery is available in liquid form in soft squeeze tubes.
Ingredients to make Nolen Gurer Payesh
- 2 litres whole milk
- 1 can condensed milk (optional- see note)
- 4 tbsp (if not using condensed milk)
- 100-150 ml/gms Nolen (see writeup on top)
- 1/3 cup golden , soaked in water
- 80-100 gms Gobindo bhog /Mansuri/Basmati
- 2-3 (tejpatta)
How to make Nolen Gurer Payesh
My Tip:There are a few cosmopolitan areas in India where you do not get "Whole milk" as in the milk does not thicken easily. In this case keep a can of condensed milk handy to thicken the payesh. The ideal rice to use is the West Bengal Gobindo bhog. However you can also use Basmati or Sona Mansuri.