nolen gurer payesh recipe, bengali rice payesh recipe with date palm jaggery

5 from 3 votes

nolen gurer payesh is rice kheer or rice pudding made with date palm jaggery. 

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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.

nolen gurer payesh recipe

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 recipe
5 from 3 votes
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nolen gurer payesh recipe

nolen gurer payesh is rice kheer or rice pudding made with date palm jaggery. 

course desserts, sweets
cuisine bengali
prep time 20 minutes
cook time 40 minutes
total time 1 hour
servings 4
rough calories per serving 339 kcal
author dassana amit

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 recipe

preparation for nolen gurer payesh

  1. rinse ¼ cup basmati rice or gobind bhog rice a couple of times. 

  2. then soak rice in enough water for 20 minutes.

  3. chop date palm jaggery and keep aside. 

  4. you will need ½ cup of chopped dates palm jaggery.

making nolen gurer payesh

  1. take milk in a heavy kadai or pan.

  2. keep flame to low and begin to heat milk.

  3. stir occasionally when the milk is getting heated.

  4. 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.

  5. after 8 to 10 minutes of simmering, drain all the water from the rice and add to the milk.

  6. then add 1 small tej patta and ¼ teaspoon cardamom powder. mix very well.

  7. simmer on low flame till the rice grains are cooked. stir often.

  8. 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.

  9. by the time the rice grains are cooked well the milk will thicken well.

  10. simmer on low flame.

  11. 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.

  12. once the rice grains are softened, then switch off the flame.

  13. then add 2 tablespoons cashews and 1 tablespoon raisins. you can also add almonds or pistachios instead of cashews.

  14. mix very well.

  15. remove the pan from the stove top and keep on the counter top for 3 to 4 minutes till the heat reduces a bit.

  16. then add one part of the dates palm jaggery. mix very well.

  17. add the remaining jaggery.

  18. mix again very well till all of the jaggery dissolves.

  19. 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.

making nolen gurer payesh recipe

2. take 100 grams dates palm jaggery.

making nolen gurer payesh recipe

3. chop and keep aside. you will need ½ cup of chopped palm jaggery.

making nolen gurer payesh recipe

4. take 1 litre milk in a heavy kadai or pan.

making nolen gurer payesh recipe

5. keep flame to low and begin to heat milk.

making nolen gurer payesh recipe

6. stir occasionally when the milk is getting heated.

making nolen gurer payesh recipe

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.

making nolen gurer payesh recipe

8. the milk will start reducing in this period of time.

making nolen gurer payesh recipe

9. after 8 to 10 minutes of simmering, drain all the water from the rice and add to the milk.

making nolen gurer payesh recipe

10. then add 1 small tej patta (indian bay leaf) and ¼ teaspoon cardamom powder.

making nolen gurer payesh recipe

11. mix very well.

making nolen gurer payesh recipe

12. simmer on low flame till the rice grains are cooked. stir often.

making nolen gurer payesh recipe

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.

making nolen gurer payesh recipe

14. by the time the rice grains are cooked well, the milk will thicken well.

making nolen gurer payesh recipe

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.

making nolen gurer payesh recipe

17. once the rice grains are softened, then switch off the flame.

making nolen gurer payesh recipe

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.

making bengali nolen gurer payesh recipe

19. mix very well.

making bengali nolen gurer payesh recipe

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.

making bengali nolen gurer payesh recipe

21. after 3 to 4 minutes, add one part of the chopped dates palm jaggery.

making bengali nolen gurer payesh recipe

22. mix very well.

making bengali nolen gurer payesh recipe

23. add the remaining jaggery.

bengali nolen gurer payesh recipe

24. mix again very well till all of the jaggery dissolves. check the taste and if you want you can add some more jaggery.

bengali nolen gurer payesh recipe

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.

bengali rice payesh recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. 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.