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Nolen Gurer Payesh

Amrita Iyer
15 minutes
Prep Time
120 minutes
Cook Time
8 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Blending
  • Boiling
  • Dessert

Ingredients Serving: 8

  1. 2 litres whole milk
  2. 1 can condensed milk (optional- see note)
  3. 4 tbsp sugar (if not using condensed milk)
  4. 100-150 ml/gms Nolen Gur (see writeup on top)
  5. 1/3 cup golden raisins, soaked in water
  6. 80-100 gms Gobindo bhog Rice/Mansuri/Basmati
  7. 2-3 bay leaves (tejpatta)


  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.

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krishna v
krishna v   Oct-19-2016

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