Nolen Gurer Payesh / Bengali Rice Pudding with Date Palm Jaggery

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"Nolen Gurer Payesh/ Bengali Rice pudding with Date Palm Jaggery" is a famous traditional Bengali winter Dessert. It is also a dish which is very much made in every Bengali house to celebrate the "Poush/ Makar Sankranti" festival. For me it's a must in my family who enjoys it a lot. Payesh can be made in many ways. This particular form of Payesh is made with Nolen Gur/ Khejur Gur/ Patali Gur/ Date Palm Jaggery. Since this type of Jaggery is only available in winter time, this makes the "Payesh" as a Winter special Dessert.But now we can store jaggery in freezer for using whole the year. Nolen gur has a particular aroma. It is different from any other jaggery by it's taste and aromatic flavour. That's the speciality of this jaggery. In Bengali payesh, we use Gobindo-bhog rice. It's a aromatic rice which is normally used in Bengali pulao, payesh and so many dishes. But if you don't have you can use any aromatic rice like Basmati rice. Lets go through the recipe.

Preparation Time : 5 minutes

Cook Time       : 1 hour

Serves            : 10 people

Ingredients:

  • Gobindo Bhog Rice (Aromatic Rice): 150 grams
  • Date Palm Jaggery / Nolen Gur: 400 gram
  • Full Cream Milk: 2 litre
  • Cashew Nuts: 1 handful
  • Raisins: 1 handful
  • Ghee: 1.5 teaspoon
  • Sugar: 100 gram
  • For Garnish:
    • Few Chopped Almonds
    • Few Raisins

How to Make:

  1. Mix the Ghee with rice and keep aside. This will enhance the flavour of payesh and give a perfect texture of rice in payesh.
  2. Take milk in a heavy bottom wok.
  3. Bring the milk to a boil. 
  4. When you see bubble starts to come in milk, then add the rice in the milk. Before adding simmer the gas flame.
  5. Cook until the rice is boiled.
  6. Stir continuously and scrap the side. This prevents from burning.
  7. Once the rice gets boiled, add the jaggery (switch off the flame before adding to avoid curdling of milk).
  8. Now add the sugar.
  9. Mix them well and then turn on the flame again. After few minutes you can see jaggery and sugar have got melted.
  10. Once Jaggery & Sugar melts, payesh becomes little thin, so need to cook for few minutes to make dense.
  11. Now add cashew nuts and raisins and stir for a while.
  12. Turn off the flame. Do not dry up too much, since after cooling, the payesh automatically becomes more dense.
  13. Serve and let it cool to room temperature.
  14. Garnish with chopped almonds and raisins.

My Tip: 

  • If you don't have Gobindo-bhog rice, you can use any aromatic rice.
  • Jaggery and sugar amount can be adjusted as per taste.
  • Continuous Stirring prevents from burning.
  • Use a heavy bottom wok which also help to avoid burning from bottom.
  • In this payesh, sometimes jaggery may curdle the milk. So, before adding jaggery, switch off the flame to get rid off this problem.

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