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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.
Course Sweet Dish
Recipe Cuisine Bengali, Indian
Keyword Bengali payesh recipe, Nolen Gur er payesh
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2

Recipe Ingredients

  • 500 ml Milk
  • 6 tbsp Rice gobindo bhog : or almost 1/4 cup
  • 1/2 cup Date jaggery / molasses crushed
  • 3 tbsp Sugar
  • 2 tbsp Misri / sugar candies
  • 1-2 Bay leaf
  • Raisins and fried cashews : a handful
  • Cardamom pods: 2-3

Recipe Instructions

  1. Soak the rice in water for 30 minutes. Drain and let it dry for few more minutes.
  2. Take 500ml of milk in a vessel and bring it to the first boil. Add the bay leaf and the cardamom pods.
  3. Continue with the boiling of milk till it reduces slightly or thickened a bit.
  4. 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

  1. Add the sugar now and cook for few more minutes till the sugar dissolves completely.
  2. At this stage rice will be sweetened enough and payesh / kheer should have homogeneous consistency.
  3. That is rice and milk should not look separated when pouring from a spoon.

Jaggery / nolen gur / date palm jaggery

  1. 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.
  2. Serve hot or cold as dessert or with puris.

Recipe Notes

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.