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.

Nolen Gurer Payesh | Bengali Date Palm Jaggery Kheer
Nolen Gurer Payesh | Bengali Date Palm Jaggery Kheer

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.

Nolen Gurer Payesh | Khajur Gur ki Kheer
Nolen Gurer Payesh | Khajur Gur ki Kheer

How to Make Nolen Gurer Payesh | Bengali Rice and Milk Pudding with Date Palm Jaggery

Serves: 4

Time: 60 Minutes

Ingredients:

  1. Gobindobhog or any short-grained starchy rice – 1/4 Cup
  2. Full Fat Milk – 1 litre
  3. Nolen Gur, Date Palm Jaggery – 150 gms
  4. Ghee – 0.75 tsp
  5. Raisins – 1 tbsp
  6. Split Cashew – 1 tbsp
  7. Salt – 2 Large Pinches

Method to Make Nolen Gurer Payesh

  1. Prepping 
    1. Soak the raisins in 1 tbsp water for 10 minutes so that they swell up.
    2. In 1/2 tsp ghee, fry the cashew pieces and set aside.
  2. Getting the Rice Ready
    1. Rinse the rice and drain all the water from the rice.
    2. Add 1/4 tsp ghee and mix well.
    3. Set aside.
  3. Making the Nolen Gurer Payesh
    1. 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.
    2. 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. 
    3. When the milk has reduced, add the ghee-coated rice and mix well.
    4. 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.
    5. Add the cashews and raisins. Mix well.
    6. Turn off the heat and let the payesh cool till its just more than lukewarm. This is an important step. 
    7. Add the nolen gur and salt; mix well, and cover.
    8. Set aside for 10 minutes. The Nolen Gur will melt in the warmth of the payesh.
    9. Mix well.
    10. 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 | Date Palm Jaggery Kheer from Bengal

Nolen Gurer Payesh | Bengali Rice and Milk Pudding with Date Palm Jaggery

Nolen Gurer Payesh, Bengal’s iconic Rice and Milk Pudding sweetened with Date Palm Jaggery hardly needs any introduction. Nolen Gur is available only during winters and is used to make a whole host of sweets including this iconic kheer.
Prep Time 10 mins
Cook Time 40 mins
Course Dessert, Dinner, Lunch
Cuisine Bengali, Indian
Servings 4 People

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
 

The Preparations

  • 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.

Getting the Rice Ready

  • Wash the rice well and drain all the water from it.
  • Add 1/4 tsp ghee, mix well, and set aside.

Making the Nolen Gurer Payesh

  • 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.
Keyword Date Palm Jaggery Kheer, Kheer, Nolen Gurer Payesh, Payesh

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.

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