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
- Preparation Time : 5 minutes
- Cooking Time : 40 minutes
- Total Time : 45 minutes
- Serve For : 2-3
- 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)
Soak rice for 1-2 hours
When it starts to boil, add soaked rice
Keep stirring and cook for 20-25 minutes
After that, add soaked raisins
Cook until the milk thickened to its right consistency, turn off the heat
Take 1/2 cup of jaggery or nolen gur
Add into the payesh
Mix well and let it cool down completely
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.