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Nolen Gurer Payesh Recipe|Rice Puddind With Date Palm Jaggery|Bengali Khejur gurer payesh

Nolen gurer payesh is made by boiling rice with date jaggery / molasses and milk together to produce a creamy reduction. It is a Bengali winter specialty as nolen gur ( Khajur gur) is available during the winter season. Payesh is the first food that child eats in Indian culture. Birthday celebrations, anniversaries or any festivals like Durga Puja or Bengali New Year celebration ‘Payesh’ will always be the part of the opening ceremony. Most of the festivals remain incomplete without Payesh (Nolen gurer payesh).

The key ingredients required for making a delicious Nolen gurer payeshare fragrant gobindobhog rice, rich fat milk and good quality nolen gur. The milk and rice ratio to be quite high in this recipe like 50 gm rice for 1 lit milk. The milk fat lends creaminess to the Nolen gurer  payesh and rice starch helps thicken it. Cashews and almonds play here to improve tests.

Ingredients of Nolen Gurer Payesh

  • ½ cup new Gobindo bhog rice or any fragrant rice like basmati.
  • 1 liter full fat milk
  • ½ cup Nolen gur (Date palm jaggery), grated
  • 3 tablespoon Sugar
  • 1 Bay leaf
  • 2 green Cardamom pods
  • 2 tablespoon Raisins (soaked & drained)
  • 2 tablespoon Cashews or almonds (chopped)
  • 1 pinch salt

How to Make Nolen Gurer Payesh

  1. At First soak the Gobindo bhog rice or Basmati rice in water for 30 minutes and then drain it.
  2. After that take a deep heavy bottomed kadai add the full fat milk and put on medium heat. When the milk will start boiling, stir continuously to prevent burning the milk.
  3. When the milk will be ½ of its original quantity, slowly add the shocked rice to the milk and stir continuously
  4. There after add raisins, cashews or almonds.
  5. Then cook it on a low flame until the rice to cook enough. The consistency of the payesh/kheer would be nice thick and creamy.
  6. Now add the grated jaggery (Nolen gur) on low flame and mixed till the jaggery dissolves (Nolen gur) in the payesh.
  7. After that Check the sweetness and if you want more sweet then you can add more jaggery.
  8. Then Serve hot or cold Nolen gurer payesh with puri, paratha or as sweet dish at the end of Lunch or Dinner. If You refrigerate it for one day and then You will enjoy the different taste of Nolen gurer payesh
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