Bengali nolen gurer payesh or rice pudding with date jaggery / molasses is the most favoured desserts in Bengali homes for any occasions.
Rice (gobindo bhog) or any fragrant rice: 6 tsp
Date jaggery / molasses (crushed) : 1/2 cup
Bay leaf: 1 or 2
Cardamom pods: 2-3
Soak the rice (gobindo bhog or dubraj or any fragrant small to medium grain rice in water for 30 minutes. Drain and let it dry for few more minutes.
Take 200ml of milk in a vessel and bring it to the first boil. Add the bay leaf and the cardamom pods.
Now slowly add the soaked rice and stir continuously. Cook it on a low flame till the rice become soft (till the rice cooked up to 60 – 70 %).
Take off from the heat and add the date jaggery, mix it well with the milk. Now on a very low heat keep on stirring till the jaggery melts completely and is incorporated well.
Serve hot or cold as dessert or with puris.
Few important notes:
- This recipe serves one and measurement is very important (specially the ratio of milk to rice).
- Stirring continuously means do not leave it for single minute otherwise rice and milk will be separated.
- Rice should not be overcooked (rice should be cooked up to 80%).
- If you melt the jaggery on a high flame, milk will get curdled.
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