Nolen Gurer Payesh
Nolen gurer payesh is a traditional Bengali dessert made with Govindo Bhog rice, milk, and nolen gur, or date palm jaggery.
Yield: 4
Equipment
- Heavy Bottom Pan
Materials
- ½ cup Gobindobhog rice
- 1.25 lit Milk full fat
- 1¼ cup Date Palm Jaggery (Patali Gur) grated
- 2 tablespoon Sugar
- 2 teaspoon Ghee
- 8-10 nos Cashew Nuts chopped
Instructions
- Wash the rice thoroughly and soak for 10 minutes. Later drain the water completely.
- Meanwhile, boil half a liter of milk in a saucepan until it has been reduced by half and keep aside.
- Heat 1 teaspoon ghee in a heavy bottom pan and fry the cashew nuts and set aside.
- Add the remaining ghee in the pan and sauté the rice for few minutes.
- Next pour the remaining milk (750 ml) to the rice and allow to cook the rice in milk under medium flame. Keep stirring occasionally to avoid the sticking of milk and rice at the bottom of the pan.
- The amount of milk will also significantly reduce as the rice cooks. Continue scraping off the milk fat that has accumulated on the sides.
- Now add the previously reduced milk. Also, take a grain of rice out of the pan and press it between the tips of your thumb and forefinger. If the rice is done, then you can smush it almost to a paste.
- Stir in the sugar and allow it to dissolve completely. After adding sugar cook for few minutes as sugar adds moisture again. When the rice is visible, and the kheer has reached the desired consistency.
- Next stir in the grated jaggery and cook for few minutes. Finally switch off the flame.
- Add fried cashew nuts and cover the pan for 5-10 minutes. Nolen gurer payesh is ready. You can serve it warm or chilled.