Nolen Gurer Payesh Recipe

Noen Gur or Khejur Gur is very famous throughout Bengal. We use to make lots of traditional sweets and puddings with this delicious, aromatic and flavourful sweet thing to celebrate winters and Makar Sankhanti. Nolen Gur is also called as Date Palm Jaggery. Nolen Gurer Payesh is one popular dish made with his jaggery. It is a traditional Bengali rice pudding recipe with the richness and flavour of the tasty nolen gur. Do try out this simple yet delicious recipe this winter. You can also search for more Bengali or Indian Desserts like Rasmalai, Vanilla Rice Pudding, Bengali Chosir Payesh, Coconut Kheer, Bengali Chaler Payesh, Kesari Kheer, Gajar ka Halwa and many more.

Image : Nolen Gurer Payesh

nolen gurer payesh 12Important :

  • Preparation Time : 5 minutes
  • Cooking Time : 40 minutes
  • Total Time : 45 minutes
  • Serve For : 2-3

Ingredients : 

  • Gobindobhog Rice (1/4 cup)
  • Milk (500 ml)
  • Golden Raisins (1 tbsp) /soaked in water
  • Nolen Gur or Khejur Gur or Date Palm Jaggery (1/2 cup)

Images : 

Soak rice for 1-2 hours

nolen gurer payesh 3

Boil milk

nolen gurer payesh 4

When it starts to boil, add soaked rice

nolen gurer payesh 5

Keep stirring and cook for 20-25 minutes

nolen gurer payesh 6

After that, add soaked raisins

nolen gurer payesh 7

Cook until the milk thickened to its right consistency, turn off the heat

nolen gurer payesh 8

Take 1/2 cup of jaggery or nolen gur

nolen gurer payesh 9

Add into the payesh

nolen gurer payesh 10

Mix well and let it cool down completely

nolen gurer payesh 11Tips :

How to know the Jaggery is good or bad ???

  • Take 2 tablespoons of the boiling milk in a small bowl, and add little Jaggery in the milk and mix it. If the milk is not curdled, the jaggery is good. If it has curdled, the Jaggery is not at all good, you have to add sugar instead of the jaggery.

Other tips

  • Always add the jaggery at the end.
  • Allow it to cool, refrigerate and serve chilled or at room temperature.
  • This kheer would thicken as it cools down.
  • Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.

To get more recipes via Email , Subscribe to our Newsletter . Also follow us on Facebook

PREVIOUS POST

NEXT POST

Leave a Reply

Your email address will not be published. Required fields are marked *