Nolen Gurer Payesh | How to make Nolen Gurer Payesh - by foodogger

Nolen Gurer Payesh

Nolen gurer payesh recipe with pics. In the Bengali language, payesh means kheer or payasam. Nolen gurer payesh is a delicious rice kheer or rice pudding made with date palm jaggery and rice. Nolen gurer payesh recipe is a winter delicacy as fresh date palm jaggery arrives in the markets in winters in west Bengal.

Ingredients:-

1. ¼ cup basmati rice or Gobind bhog rice or 50 grams basmati rice
2. 1-liter full-fat milk or 4 cups of milk
3. ½ cup chopped dates palm jaggery or 100 grams palm jaggery - can add more if required
4. 1 small tej patta (Indian bay leaf)
5. ¼ teaspoon cardamom powder (elaichi powder)
6. 2 tablespoons chopped cashews or almonds (Kaju ya badam) - optional
7. 1 tablespoon golden raisins (kishmish) - optional

Instructions:-

preparation for nolen gurer payesh

1. Rinse ¼ cup basmati rice or Gobind bhog rice a couple of times. 
2. Then soak rice in enough water for 20 minutes.
3. Chop date palm jaggery and keep aside. 
4. You will need ½ cup of chopped dates palm jaggery.

making Nolen gurer payesh

• Take milk in a heavy Kadai or pan.
• Keep flame to low and begin to heat milk.
• Stir occasionally when the milk is getting heated.
• Let the milk come to a boil. Then continue to simmer the milk for 8 to 10 minutes more after it comes to a boil. Stir often. The milk will start reducing in this period of time.
• After 8 to 10 minutes of simmering, drain all the water from the rice and add to the milk.
• Then add 1 small tej patta and ¼ teaspoon cardamom powder. mix very well.
• Simmer on low flame till the rice grains are cooked. Stir often.
• As the rice grains get cooked, the milk will also thicken and reduce more. So stir often so that rice does not stick to the pan.
• By the time the rice grains are cooked well, the milk will thicken well.
• Simmer on low flame.
• The rice grains have to be cooked well. So you can taste or mash a few rice grains to see if they have cooked well.
• Once the rice grains are softened, then switch off the flame.
• Then add 2 tablespoons cashews and 1 tablespoon raisins. You can also add almonds or pistachios instead of cashews.
• Mix very well.
• Remove the pan from the stovetop and keep it on the countertop for 3 to 4 minutes till the heat reduces a bit.
• Then add one part of the dates palm jaggery. mix very well.
• Add the remaining jaggery.
• Mix again very well till all of the jaggery dissolves.
• Serve Nolen gurer payesh hot or warm. You can also refrigerate and serve this rice payesh chilled. While serving garnish with a few chopped cashews. 

Nutrition

Calories: 339kcal | Carbohydrates: 51g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 109mg | Potassium: 404mg | Sugar: 40g | Vitamin A: 405IU | Calcium: 294mg | Iron: 0.8mg

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