Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bengali Style) | How to make Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bengali Style)

By Bethica Das  |  16th Apr 2018  |  
5 from 1 review Rate It!
  • Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bengali Style), How to make Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bengali Style)
Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bengali Style)by Bethica Das
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

1

1

About Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bengali Style) Recipe

This is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with Date Palm Jaggery called Nolen / Notun Gur. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it. A special variety of aromatic rice called Gobindo Bhog is used in this recipe. But you can also substitute it with Basmati Rice. Relish it at room temperature or chilled.

Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bengali Style)

Ingredients to make Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bengali Style)

  • 1/4 cup small grained aromatic rice, soaked in water for 30 minutes
  • pinch of salt
  • 1-2 bay leaves
  • 1 cup milk
  • 1 tsp. ghee
  • 1/2 cup jaggery (Nolen gur)
  • 1/3 cup milk powder
  • 1/2 cup jaggery (Nolen gur)
  • 1-2 tsp. chopped pistachios
  • pinch of saffron

How to make Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bengali Style)

  1. Pressure cook the rice in 3/4 cup water and bay leaves for 3-4 whistles.
  2. Discard the bay leaves and add a pinch of salt and ghee. Mash well.
  3. Then add the milk, cardamom powder,
  4. jaggery and
  5. milk powder. Combine everything well.
  6. Garnish with chopped nuts & saffron and serve at room temperature / chilled.

My Tip:

Rice Kheer is traditionally prepared by boiling milk along with rice, sugar / jaggery. This involves a lot of stirring till the rice is cooked and you get the desired consistency. But today I would like to share an easy method that I came across. I used boiled rice which was later mixed with the remaining ingredients. This takes very less time and effort, retaining the same taste and flavour. Enjoy it as an after meal dessert or relish it as a side dish with poori or paratha. It is simply wholesome and very satisfying.

Reviews for Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bengali Style) (1)

Reema Garg6 months ago

Looks amazing!
Reply