I have the best kind of friends who get me all kinds of specialty ingredients from the places they visit. When a friend got me Nolen Gur (Date Palm Jaggery) from Bengal, I knew I had to make Nolen Gurer Payesh as the first thing with it.
The reason I chose to make this classic rice and milk pudding with the date palm jaggery is because my father loves jaggery-based kheer. In fact, Bellam Paramannam, the Andhra Rice and Milk Pudding with Jaggery, is his favourite dessert.
Coming back to Nolen Gurer Payesh, it literally uses just 3 ingredients and is very simple to make. You just need a lot of patience to stand and stir the kheer but then the end result is so worth it. The lovely pinkish brown hue and the unique flavour that the Nolen Gur imparts this pudding makes you want to gulp down bowl after bowl.
Yes, strict self-control is needed when you have such delicious desserts at home. I caught myself “tasting” a spoon or two every few minutes as I took pics and every time I opened the fridge. 🙂
Tips:
While this kheer is traditionally made with newly harvested Gobindobhog rice, you can use any short-grained, starchy rice. I used freshly harvested Indrayani rice.
Do not add Nolen Gur to the kheer while it is still cooking or is very hot; the milk will curdle or split. In fact, any jaggery or jaggery syrup should never be added to hot milk.
How to Make Nolen Gurer Payesh | Bengali Rice and Milk Pudding with Date Palm Jaggery
Serves: 4
Time: 60 Minutes
Ingredients:
- Gobindobhog or any short-grained starchy rice – 1/4 Cup
- Full Fat Milk – 1 litre
- Nolen Gur, Date Palm Jaggery – 150 gms
- Ghee – 0.75 tsp
- Raisins – 1 tbsp
- Split Cashew – 1 tbsp
- Salt – 2 Large Pinches
Method to Make Nolen Gurer Payesh
- Prepping
- Soak the raisins in 1 tbsp water for 10 minutes so that they swell up.
- In 1/2 tsp ghee, fry the cashew pieces and set aside.
- Soak the raisins in 1 tbsp water for 10 minutes so that they swell up.
- Getting the Rice Ready
- Rinse the rice and drain all the water from the rice.
- Add 1/4 tsp ghee and mix well.
- Set aside.
- Making the Nolen Gurer Payesh
- In a heavy-bottomed vessel, bring the milk to a boil. Using a heavy bottomed vessel is essential, else the milk will stick to the bottom of the vessel and burn.
- Once the milk starts to boil, lower the heat and let the milk simmer for 15 minutes or so till it reduces to 2/3 of its original volume. Stir every couple of minutes to ensure the milk does not burn. While stirring, also scrape off the cream and thickened milk that tends to settle on the walls of the vessel.
- When the milk has reduced, add the ghee-coated rice and mix well.
- Now let the rice cook in the simmering milk for about 25 to 30 minutes till the rice is cooked and becomes soft. The rice should be mushy when pressed with a finger but should not disintegrate in the milk. At this point, the milk reduces to about 1/2 its original volume and becomes rich and creamy.
- Add the cashews and raisins. Mix well.
- Turn off the heat and let the payesh cool till its just more than lukewarm. This is an important step.
- Add the nolen gur and salt; mix well, and cover.
- Set aside for 10 minutes. The Nolen Gur will melt in the warmth of the payesh.
- Mix well.
- Serve the Nolen Gurer Payesh warm or then chilled.
Recipe for Nolen Gurer Payesh, Bengal’s Iconic Rice and Milk Pudding with Date Palm Jaggery
Nolen Gurer Payesh | Bengali Rice and Milk Pudding with Date Palm Jaggery
Equipment
- Heavy Bottomed Vessel
Ingredients
- 1/4 Cup Gobindobhog or any short grained starchy rice (~50 gms) See Notes.
- 1 Litre Full Fat Milk (4 Cups)
- 150 gms Nolen Gur, Date Palm Jaggery
- 0.75 tsp Ghee
- 1 tbsp Raisins
- 1 tbsp Split Cashew
- 2 Large Pinches Salt
Instructions
- Soak the raisins in 1 tbsp water for 10 minutes or till they swell up. Alternatively, you can also fry them along with the cashew pieces.
- In 1/2 tsp ghee, fry the cashew pieces and set aside.
- Wash the rice well and drain all the water from it.
- Add 1/4 tsp ghee, mix well, and set aside.
- In a heavy-bottomed vessel, bring the milk to a boil.
- Lower the heat and let the milk simmer for 15 minutes while stirring every couple of minutes till it reduces to 2/3 of its original volume. Do not forget to stir because otherwise the milk may burn. Scrape the sides of the vessel every time you stir.
- Add the rice and mix well.
- Let the rice cook in the simmering milk for about 25 to 30 minutes till the milk reduces to about 1/2 its original volume, and becomes rich and creamy. Keep stirring every couple of minutes.
- Add the cashews and raisins. Mix well.
- Turn off the heat and let the payesh cool for about 5 minutes till it is just more than lukewarm. This is an important step.
- Add the nolen gur and salt; mix well.
- Cover and set aside for 10 minutes. The Nolen Gur will melt in the warmth of the payesh.
- Uncover and mix well.
- Serve the Nolen Gurer Payesh warm or then chilled.
Nutrition
I am taking this recipe to the A to Z Recipe Challenge where we are cooking with ingredients whose name begins with M and I chose Milk as the ingredient.
This looks delicious. I also love jaggery sweets like your dad.I have never used nolen gur in sweets. Whenever I find it I will try this dessert. You have added ghee to the rice . Any particular reason as I add directly while cooking the kheer.
Good Morning,
Bengalis always add some ghee to the rice before adding it to the milk. However, I don’t do that when I make the Pal Payasam. I do hope you get to make this kheer soon; you will enjoy it.
The kheer looks delicious, Aruna. Immediately after seeing the pic for a second I thought it is chadhachadhayam. I don’t have nolen gur but I would love to try it with palm jaggery.
The kheer looks brilliant! I’m sure I would love this, as I love jaggery-based desserts too.
Now, to get my hands on some nolen Gur… Can’t wait to try this out!
Payesh looks super tempting Aruna. Loved the perfect gur colour. You know what I don’t like payesh with sugar but love nolen gur payesh or anything with nolen gur. I can imagine the heavenly taste.
I’ve had the opportunity to taste nolen gurer in sandesh when I was in Mayapur a few years ago. I find it tastes so different from the normal jaggery and therefore am sure the kheer must be awesome. Like your tip of adding any jaggery to kheer after it cools down a bit. Gujaratis tend to saute rice in a bit of ghee before adding milk to make kheer. Adds a lovely taste.
Aruna, I don’t blame you for tasting this every now and then. I would have done the same and in fact, sat down with a bowl and spoon to comfort my soul. If you actually observe, for a payasam, the amount of sugar (in this case jaggery) vs the milk and the rice is quite less and this is why I love Kheer the most. You can always control the sugar or substitute jaggery. Aruna, I am intrigued, why the 2 large pinches of salt with gur for the recipe? We normally don’t add salt for our South Indian Payasam recipes right? Is this the Bengali norm?
It is a very bengali thing, Vidya. They add to almost all kheer variations.
I am in love with this lovely kheer. In fact I wanted to make payesh for a challenge post last month, especially being intrigued of the ghee mixed into the rice. Then I didn’t… Getting ingredients that are typical to an area is always exciting… I wish I was your neighbour to enjoy that bowl… Yum…
Bengali version kheer looks absolutely delicious. Although I never had a chance to taste this payesh, I can imagine how delicious and irresistable it might be. Great way to satisfy sweet craving without guilt.
Bengali version rice kheer looks absolutely delicious. This is the first sweet that i always wanted to make if i have extra milk in my fridge. It’s my favorite and your version looks damn yummy hope i can pick it from my screen.
Wow this one is the healthy treat, substituting sugar with Nolen makes it more appealing as in my case I call it a guilt free dessert and would love to eat this anytime. Very true we really need self control.. Right now seeing this lip smacking bowl of payesh I want to go and try it right away, Absolute delight it is Aruna.
I always prefer adding jaggery to my desserts. This kheer looks so creamy and delectable !
Love the step by step recipe, Aruna. I am glad , I have a list fo items to try from Bengali cuisine and payesh sure was there now I will change it to nolen gur payesh.
no jaggery syrup, no heavy lifting… yet this payasam is so delish… thanks for sharing this, Aruna. Now I mus hunt for Nulen gur once the stores are operational fully !
I also follow the tips of not adding any jaggery to kheer when hot. You have prepared so well and the kheer has a beautiful color from the nolen gur here.
Payesh looks so creamy and yummy. In Odia cuisine while preparing kheer we first fry them in ghee then add milk. But here you mix ghee with rice which is new for me.
Such a delightful treat..it is still in my to make list.. hopefully I get it and then will surely try. will love to have it chilled!! Nice recipe Aruna!!
Thank you, Swati.