Payesh is to Bengal, what payasam is to South India and kheer is to rest of India. Come winters, and there’s a certain revelry that engulfs the atmosphere in West Bengal because it means the season of nolen gur (date palm jaggery) has arrived. Thus, the Nolen Gurer Payesh too, a decadent kheer/pudding made with fresh date palm jaggery and rice. Though, a winter special, there are other variations of this dish made with different varieties of this typical jaggery available all year round.
More on Nolen Gurer Payesh
Translating the words in English, the recipe name of this Bengali winter specialty would simply mean:
Nolen Gurer – Nolen gur or the date palm jaggery (the suffix ‘-er’ means ‘of’)
Payesh – Is the Bengali cousin of the Indian style sweet rice pudding, also called kheer
Since this Payesh recipe uses the quintessential date palm jaggery/nolen gur/khejur gur, it has a very rustic, earthy flavor to it and an exceptional fragrance too. This also makes this kheer stand out and be really different than the regular Chawal Ki Kheer that is made with sugar.
Nolen gurer payesh recipe is a winter delicacy as fresh date palm jaggery arrives in the markets in winter in West Bengal. This specific jaggery is truly a gem as it imparts a mellow sweetness plus a certain depth of aroma and flavor in whichever preparation it becomes a part of. In addition to this, khejur gur is iron-rich and the micro-nutrients in it help acting as immunity to the system against many infections.
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.
A classic Nolen Gurer Payesh recipe will always have the special variety of gobindo bhog rice in it. Though, you can make this Payesh with the basmati rice that you have at your home.
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.
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.
Making nolen gurer payesh
4. Take 1 litre milk in a heavy kadai or pan.
5. Keep the heat 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. Stir and mix very well.
12. Simmer on low heat 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 them to the simmering milk.
14. By the time the rice grains are cooked well, the milk will thicken well.
15. Simmer on low heat. 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 heat.
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.
Few more sweets recipes for you!
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Nolen Gurer Payesh
Ingredients
- 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
Instructions
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.
Nutrition Info (Approximate Values)
This Nolen Gurer Payesh post from the archives first published on November 2017 has been republished and updated in January 2023.
Studying more and more indian recipes with you, thank you so much!
Most welcome.