Bengali nolen gurer payesh / rice pudding with date jaggery
Bengali nolen gur er payesh , rice kheer recipe with both the version using date plm jaggery nd sugar.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
gobindo bhog : or almost 1/4 cup
Date jaggery / molasses
Misri / sugar candies
Raisins and fried cashews : a handful
Cardamom pods: 2-3
Soak the rice in water for 30 minutes. Drain and let it dry for few more minutes.
Take 500ml of milk in a vessel and bring it to the first boil. Add the bay leaf and the cardamom pods.
Continue with the boiling of milk till it reduces slightly or thickened a bit.
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 %).
Sugar only version
Add the sugar now and cook for few more minutes till the sugar dissolves completely.
At this stage rice will be sweetened enough and payesh / kheer should have homogeneous consistency.
That is rice and milk should not look separated when pouring from a spoon.
Jaggery / nolen gur / date palm jaggery
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 two and measurement is very important (specially the ratio of milk to rice).
Stirring continuously means do not leave it for few minutes 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. Best practice is to crush the jaggery completely, add a ladle full of milk to the jaggery, melt it completely and then add that to the payesh / kheer. I generally do not heat the payesh after adding the jaggery.