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admin September 6, 2023 No Comments

Add sweetness to your festivity with this classic Gurer Payesh made with Nolen Gur. Nolen Gur is palm jaggery and gives the payesh or kheer a unique flavour. The palm jaggery is also a powerhouse of nutrition and is loaded with health benefits. It used to be mostly available in winters but now it can be found in several shops the whole year round. This payesh is a quintessential part of Bengali cuisine and it is impossible to imagine a lavish Bengali feast without this treat. In this recipe, rice is slow cooked in full fat milk to give it a thick, creamy texture. Once the rice is soft and mushy, the grated gur or jaggery is added. At this point it is very important to either switch off the flame or keep it low so that the milk does not curdle. Nolen Gur Payesh is an easy dish and anyone can make it to perfection. One can have it warm or cold and it tastes equally good. So, follow us through some simple steps and nail this easy Gurer Payesh recipe.

Nolen Gurer Payesh

Ingredients of Nolen Gurer Payesh

  • 2 litre full cream milk
  • 1/2 cup condensed milk
  • 1 handful almonds
  • 1/2 cup palm jaggery
  • 1/2 cup gobindobhog rice

How to make Nolen Gurer Payesh

Step 1 Boil milk and soak rice To make this classic Gurer Payesh, take a vessel and add milk. Once the milk comes to a boil add the rice which has been thoroughly washed and soaked for an hour. This helps in cooking rice quickly. Keep the flame low after the rice has been added and keep stirring it every 6-7 minutes.

Step 2 Add Gur Rice will take some time to cook. Once it turns mushy, reduce the flame and add crushed nolen gur along with condensed milk. Cook the payesh for a few minutes till it turns thick. You have to ensure that milk is not on high flame as the gur might curdle the milk. In a pan add 1 tsp ghee and roast the almonds on low flame. You can add other nuts of your choice.

Step 3 Payesh is ready Switch off the flame and add the roasted almonds. Crush them roughly before adding. Allow the payesh to cool and serve!

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