Easiest Way to Blends At Home Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding)

Easiest Way to Blends At Home Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding) Delicious, fresh and tasty.

Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding). 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.

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.

Chopped Nuts for garnishing Nolen Gurer Payesh

You can have Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding) using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding)

1. Prepare 1/4 cup of small grained aromat rice, soaked in water for 30 minutes.

2. You need pinch of salt.

3. Prepare 1-2 of bay leaves.

4. You need 1 cup of milk.

5. Prepare 1 tsp. of ghee.

6. Prepare 1/2 cup of jaggery (Nolen gur).

7. Prepare 1/3 cup of milk powder.

8. Prepare 1/4 tsp. of cardamom powder.

9. It’s 1-2 tsp. of chopped pistachios.

10. You need pinch of saffron.

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.

Jaggery Rice-Milk Pudding/Nolen Gurer Payesh/Gur ka Kheer is nothing but what we call Kheer in Hindi, Rice-milk Pudding in English and Payasam in Telugu (only additional jiggery with it).

It is very common dish you would find in every Bengali house during Durga Puja/Lokhi Puja or any other auspicious occasions.

Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding) step by step

1. Pressure cook the rice in 3/4 cup water and bay leaves for 3-4 whistles. Discard the bay leaves and add a pinch of salt and ghee. Mash well..

2. Then add the milk, cardamom powder, jaggery and milk powder. Combine everything well. Garnish with chopped nuts and saffron and serve at room temperature or chilled..

3. Note - Rice Kheer is traditionally prepared by boiling milk along with rice, sugar / jaggery. This involves a lot of stirring till the rice is cooked and you get the desired consistency. But today I would like to share an easy method.

I used boiled rice which was later mixed with the remaining ingredients. This takes very less time and effort, retaining the same taste and flavour. Enjoy it as an after meal dessert or relish it as a side dish with poori or paratha..

It's more laborious but the fruit or payesh of labor is always sweeter.

Wash the rice, drain and keep aside.

Pour milk in a heavy bottom pan and bring.

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.