nolen gurer payesh recipe with step by step pics. in 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.
date palm jaggery gives a rustic earthy flavor to the kheer. hence this rice payesh tastes very different than the rice kheer made with sugar. the taste grows on you slowly as you savor this delicious rice pudding. no wonder nolen gurer payesh is one of the popular sweet dish made in bengal along with rasgulla and sandesh.
making nolen gurer payesh is easy but takes time and attention. while making recipes like these where milk is boiled for a long time, always use a heavy kadai or a pan, so that the milk does not get burnt from the bottom.
to make nolen gurer payesh usually gobind bhog rice is used. though you can use basmati rice if you do not have gobind bhog rice. in this recipe no flavorings are required as the date palm jaggery gives a really good flavor to the dish. but i do add tej patta and a bit of cardamom powder which makes the payesh have better flavors and tastes great too.
nolen gurer payesh can be served hot or warm or chilled.
if you are looking for more bengali recipes then do check:
nolen gurer payesh recipe below:
nolen gurer payesh
ingredients (1 cup = 250 ml)
- ¼ cup basmati rice or gobind bhog rice or 50 grams basmati rice
- 1 litre full fat milk or 4 cups milk
- ½ cup chopped dates palm jaggery or 100 grams palm jaggery - can add more if required
- 1 small tej patta (indian bay leaf)
- ¼ teaspoon cardamom powder (elaichi powder)
- 2 tablespoons chopped cashews or almonds (kaju ya badam) - optional
- 1 tablespoon golden raisins (kishmish) - optional
how to make nolen gurer payesh
preparation for nolen gurer payesh
rinse ¼ cup basmati rice or gobind bhog rice a couple of times.
then soak rice in enough water for 20 minutes.
chop date palm jaggery and keep aside.
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 stove top and keep on the counter top 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.
how to make nolen gurer payesh recipe:
1. rinse ¼ cup basmati rice or gobind bhog rice a couple of times in water. then soak rice in enough water for 20 minutes.
2. take 100 grams dates palm jaggery.
3. chop and keep aside. you will need ½ cup of chopped palm jaggery.
4. take 1 litre milk in a heavy kadai or pan.
5. keep flame to low and begin to heat milk.
6. stir occasionally when the milk is getting heated.
7. 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.
8. the milk will start reducing in this period of time.
9. after 8 to 10 minutes of simmering, drain all the water from the rice and add to the milk.
10. then add 1 small tej patta (indian bay leaf) and ¼ teaspoon cardamom powder.
11. mix very well.
12. simmer on low flame till the rice grains are cooked. stir often.
13. 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. also scrape the dried milk solids from the sides and add to the simmering milk.
14. by the time the rice grains are cooked well, the milk will thicken well.
15. 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.
17. once the rice grains are softened, then switch off the flame.
18. then add 2 tablespoons cashews and 1 tablespoon raisins. you can also add almonds or pistachios instead of cashews. for toddlers you can skip adding dry fruits altogether or add cashew or almond powder. dry fruits are optional and can be skipped too.
19. mix very well.
20. remove the pan from the stove top and keep on the counter top for 3 to 4 minutes till the heat reduces a bit. also scrape of the dried milk solids from the edges and add to the payesh.
21. after 3 to 4 minutes, add one part of the chopped dates palm jaggery.
22. mix very well.
23. add the remaining jaggery.
24. mix again very well till all of the jaggery dissolves. check the taste and if you want you can add some more jaggery.
25. 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. do note that on cooling the payesh will thicken more. for more delicious kheer recipes you can check this collection of 29 kheer varieties.
wow love to see this dish in ur website…. my mom makes me this an it tastes like heaven…..btw u used solid date palm jaggery in the dish ,while using the fresh date palm jaggery available in winters in bengal,has better taste
thanks malvika. i am sure it will taste better with fresh palm jaggery.