Recipe: Appetizing Nolen Gurer Payesh(Rice pudding with palm jaggery)

Recipe: Appetizing Nolen Gurer Payesh(Rice pudding with palm jaggery) Delicious, fresh and tasty.

Nolen Gurer Payesh(Rice pudding with palm jaggery). 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.

And after long time we tasted our tradional "Nolen Gurer Payesh" Payesh is nothing but Indian style Rice Pudding, made by boiling milk, basmati or any aromatic rice and sugar or jaggery.

The reason I chose to make this classic rice and milk pudding with the date palm jaggery is because my father loves jaggery-based kheer.

In fact, Bellam Paramannam, the Andhra Rice and Milk Pudding with Jaggery, is his favourite dessert. 'Payesh' / Rice pudding is a very common dessert in Bengal.

You can cook Nolen Gurer Payesh(Rice pudding with palm jaggery) using 7 ingredients and 11 steps. Here is how you cook that.

Ingredients of Nolen Gurer Payesh(Rice pudding with palm jaggery)

1. Prepare of Whole Milk.

2. Prepare of GobindoBhog Rice /Basmati Rice.

3. You need of Ghee(enough to smear the rice with).

4. It’s of Raisins (a fistful soaked in water).

5. It’s of Bay leaves.

6. Prepare of Khejur Gur or Palm Date jaggery.

7. Prepare of broken cashews.

Having payesh on any occasion is considered as a good sign.

Nolen gur means Date Palm Jaggery which we get during winter season.

The aroma and color of Nolen Gur is phenomenal.

Bengali nolen gurer payesh or chaler payesh / rice pudding with date jaggery / molasses is the most favoured desserts in Bengali homes for any occasions.

Nolen Gurer Payesh(Rice pudding with palm jaggery) instructions

1. Wash the rice, drain the water and then smear the rice with a little ghee.

2. Pour Milk in a boiling pan, usually a deep heavy bottomed pan..

3. Add the Bay leaves.

4. When the Milk come to a boil add the rice..

5. Reduce heat and cook the rice covered.

6. Stir intermittently and check if the rice is done..

7. You kind of have to keep stirring frequently else the milk might scald the bottom of the pan as it thickens..

8. By the time the Milk has thickened to the right consistency, the rice should have cooked to perfection as well.

9. Take the Paayesh off heat and add the Khejur Gur after 5 mins and stir well(adding jaggery while cooking, may split/spoil the milk).

10. Finish by adding raisins and cashews.

11. Serve warm or chilled,as per your taste preferances.

If there is any dish that is as ancient as the human civilization itself, it is the paramanna or payesh or payasam or kheer as we commonly know it.

Rice and milk boiled together and sweetened with sugar cane was the food that has been the.

Party sources said he had a spread of roti, cholar (chana) dal, rice, shukto (a famed Bengali dish of stewed vegetables which is slightly bitter), moong dal, fried brinjal, chutney rounded off with nolen gurer payesh (rice pudding with date palm jaggery).

Party sources said he had a spread of roti, cholar (chana) dal, rice, shukto (a famed Bengali dish of stewed vegetables which is slightly bitter), moong dal, fried brinjal, chutney rounded off with nolen gurer payesh (rice pudding with date palm jaggery).

All the six members of the Biswas family had lunch with Shah.