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
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About Nolen gurer payesh Recipe

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 a delicious dish which is liked by the people of every age group. Nolen gurer payesh by Mitoshi Saha is a step by step process by which you can learn how to make Nolen gurer payesh at your home. It is an easy recipe which is best to understand for the beginners. Nolen gurer payesh is a dish which comes from West Bengal cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Nolen gurer payesh takes few minute for the preparation and 60 minute for cooking. The aroma of this Nolen gurer payesh make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Nolen gurer payesh will be the best option for you. The flavor of Nolen gurer payesh is unforgettable and you will enjoy each and every bite of this. Try this Nolen gurer payesh at your weekends and impress your family and friends.

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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