Nolen Gurer Payesh Recipe
Overview
Nolen Gurer Payesh is a beloved Bengali dessert, particularly savored during winter, as it’s traditionally prepared using “Nolen Gur,” or date palm jaggery, which is in season. This dessert brings together creamy milk, fragrant rice, and the distinctive sweetness of Nolen Gur for a treat that is both comforting and indulgent. With a hint of cardamom and topped with roasted nuts, Nolen Gurer Payesh is a perfect way to celebrate any occasion or a festive gathering.
Recipe Details
- Cuisine: Bengali
- Course: Dessert
- Diet: Vegetarian
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 60 minutes
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati or Gobindo Bhog Rice | 1 cup |
| Milk | 1 liter |
| Bay Leaf (Tej Patta) | 1 |
| Cardamom Pods (Elaichi) | 3 |
| Nolen Gur (Date Palm Jaggery) | 1/2 cup, adjust to taste |
| Mixed Nuts (chopped and roasted) | For garnish |
Note: For an authentic touch, Gobindo Bhog rice is preferred for its aroma, though Basmati rice can be used as a substitute. Nolen Gur can be adjusted to taste depending on your preference for sweetness.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 6g |
| Fat | 8g |
| Carbohydrates | 55g |
| Fiber | 1g |
| Calcium | 250 mg |
Instructions
-
Prepare the Rice
- Rinse the rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain thoroughly. This step helps the rice cook evenly and absorb the flavors of the milk and jaggery.
-
Begin the Milk Base
- Pour the milk into a heavy-bottomed saucepan, add the bay leaf, and crush the cardamom pods to release their flavor before adding them to the milk.
- Place the saucepan over medium-high heat, bringing the milk to a gentle boil. Stir frequently to prevent the milk from sticking to the bottom or scorching.
-
Thicken the Milk
- Once the milk begins to boil, reduce the heat to low and continue simmering. Keep stirring intermittently until the milk reduces slightly and develops a rich consistency. This step might take around 10-15 minutes.
-
Add the Rice
- Add the drained rice to the thickened milk, and stir well. Allow the rice to cook fully in the milk over low heat. Stir regularly to avoid the rice settling at the bottom and ensure even cooking.
-
Incorporate the Jaggery
- Once the rice is tender and cooked thoroughly, switch off the heat to avoid curdling when adding the jaggery. Gently stir in the Nolen Gur until fully dissolved, mixing carefully to avoid breaking the rice grains.
- After the jaggery is blended, switch the heat back on briefly, bringing the mixture to a gentle simmer just once. This will deepen the flavor without curdling the milk.
-
Final Touches
- Finish the payesh by sprinkling in the chopped roasted nuts. Stir gently to mix, then remove from heat. Allow the Nolen Gurer Payesh to cool completely, enhancing its flavors as it sets.
-
Serve
- Serve the Nolen Gurer Payesh chilled, allowing the rich, caramel-like sweetness of the Nolen Gur to take center stage in this decadent Bengali dessert. Perfect for special occasions or as a sweet finale to a festive meal!
Enjoy the soul-warming sweetness of Nolen Gurer Payesh—a dessert that brings warmth, tradition, and the delightful taste of Bengal to every bite.
