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Nolen Gurer Payesh (Rice pudding with Date Palm Jaggery)

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A Traditional Bengali rice pudding especially prepared during the Durga Pooja with the richness and flavor of the delectable nolen gur.      


Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients and Quantity:

Milk, full cream – 750 ml.

Heavy Cream- ½ cup

Rice (gobindo bhog/ dubraj)- ½ cup

Date Palm Jaggery Shavings- 03 tbsp.  Or as required

Bay leaves- 02 nos.

Cardamom powder-1/4 th tsp.

Raisins, golden-05 gm.

Almonds (Blanched, peeled and finely slivered)-05 gm.

Pistachio nuts-05 gm.

For the Garnish:

Raisins, golden-05 gm.

Almonds (Blanched, peeled and finely slivered)-05 gm.

Pistachio nuts-05 gm.


Pick, wash and soak rice (gobindo bhog/ dubraj)  for 30 minutes. Drain water and let it dry completely for some time.

Add milk  and cream in a large heavy bottomed  pan add bay leaves and cardamom powder. Simmer till thick (reduced) add the drained rice. Add sugar .Stir continuously. Cook it on a low flame till the rice become soft (till the rice cooked up to 60 – 70 %).

Take off from the heat and add the date palm jaggery,  mix it well with the milk. Now on a very low heat keep on stirring till the jaggery melts completely and is incorporated well.

Add raisins, almonds slivers and pistachio nuts.

You may serve it chilled or warm as desired garnished with Raisins, Almonds and Pistachio nuts.

You may set it in earthenware pots , if served chilled.

Chef Tips:

Stirring continuously, otherwise rice and milk will be separate.

You may sear the rice in a little pure ghee after draining and drying it.

Rice should not be overcooked (rice should be cooked up to 80%.

If the jaggery is added on a high flame, milk will get curdled.

Jaggery (Grated) may just be mixed in the payesh without putting it on the flame in order to prevent it from curdling. (Has to be mixed so that it melts and incorporates properly in the payesh)

It may be served warm / hot / chilled, as desired.





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