Nolen Gurer Payesh | How to make Nolen Gurer Payesh

By Amrita Iyer  |  27th Apr 2016  |  
5 from 1 review Rate It!
  • Nolen Gurer Payesh, How to make Nolen Gurer Payesh
Nolen Gurer Payeshby Amrita Iyer
  • Prep Time

    15

    mins
  • Cook Time

    2

    Hours
  • Serves

    8

    People

8

1

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.

Nolen Gurer Payesh, a succulent delicacy which is famous all over the world. Nolen Gurer Payesh is one dish which makes its accompaniments tastier. With the overflow of flavours, Nolen Gurer Payesh has always been everyone's favourite. This recipe by Amrita Iyer is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Nolen Gurer Payesh, just the perfect situation when you realise that you need to know how to make the perfect Nolen Gurer Payesh. So, at that time you can try out this delicious recipe by Amrita Iyer. The recipe of Nolen Gurer Payeshis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Nolen Gurer Payesh is 120 minute. This recipe of Nolen Gurer Payesh is perfect to serve 8. Nolen Gurer Payesh is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Nolen Gurer Payesh

Ingredients to make Nolen Gurer Payesh

  • 2 litres whole milk
  • 1 can condensed milk (optional- see note)
  • 4 tbsp sugar (if not using condensed milk)
  • 100-150 ml/gms Nolen gur (see writeup on top)
  • 1/3 cup golden raisins, soaked in water
  • 80-100 gms Gobindo bhog rice/Mansuri/Basmati
  • 2-3 bay leaves (tejpatta)

How to make Nolen Gurer Payesh

  1. In a cooking pot (non-stick/earthenware), add milk and bay leaves, put it on the lowest heat of your stove top. It would take around 20 minutes for the milk to start boiling.
  2. Add the drained rice and continue cooking for 40-45 minutes till the rice is cooked very well and the volume of the milk reduces to half the pot. It would take more than 1 hour for the milk to attain a thickish light pink colour.
  3. Add sugar, mix it well and take it off from the heat.
  4. If using condensed milk,boil the milk till the rice is cooked very well. Add the entire tin of condensed milk and mix it very well. We do not need to add sugar here as the condensed milk already contains the needed sugar. Take it off the heat.
  5. After 20-25 minutes, mix the Nolen Gur into the milk and stir very well to mix. If the gur is liquid, you can mix it very easily, otherwise add powder it and add to the milk if it is solid.
  6. Mix till the jaggery dissolves and the mixture is a beautiful pinkish brown with a scintillating aroma. Add the soaked raisins and mix well. Keep it covered till the payesh comes to room temperature.
  7. As the payesh cools, it will thicken more and will taste absolutely divine.
  8. Serve it cold or at room temperature.

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.

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krishna v2 years ago

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