NOLEN  GURER  PAYESH / BENGALI  STYLE RICE  PUDDING  WITH  DATES  PALM  JAGGERY / KHAJUR  GUR  KI  KHEER

NOLEN GURER PAYESH / BENGALI STYLE RICE PUDDING WITH DATES PALM JAGGERY / KHAJUR GUR KI KHEER

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Nolen Gurer Payesh is a winter delicacy as fresh dates palm jaggery aka Nolen Gur arrives in the markets during winters only in West Bengal. This delicious rice kheer or rice pudding is made with dates palm jaggery instead of white sugar which gives this kheer / Payesh a rustic earthy flavor. I am not fond of kheer / payesh or in fact, I don’t have a sweet tooth as Bengalis are supposed to have. I am much of a savory person, but if any sweet dish made out of nolen gur then I must admit that even I can’t resist myself to enjoy it.  Other popular sweets made with Nolen Gur are Nolen Gurer Sondesh, Nolen Gurer Roshogulla, Nolen gurer Mishti Doi and recently I tasted the most amazing Nolen Gurer Ice cream drizzled with liquid Nolen Gur syrup, still working on how to crack the recipe for it.

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This exclusive recipe of ‘Nolen Gurer Payesh’, is just perfect for the upcoming Makarsankranti festival, we celebrate the harvest festival of Makarsankranti on 14th of January. It marks the beginning of an auspicious period in the Hindu calendar, it is celebrated all over India in different ways, like in Gujarat and Rajasthan its known by the name of “ Uttarayan” and people celebrate it by eating sweets made out of Til (sesame) and Gud (jaggery), and kites flying is enjoyed even many international level kite flying festivals are held in the city of Ahmedabad, it’s such a spectacular view to see on this day the sky is studded with uncountable colorful kites, they say it’s a symbol of reaching out to God. In Maharashtra Mumbai, it is called “Tilgul” and sweet made with sesame and jaggery are distributed (sesame seeds in Marathi is called as til and jaggery is called as gul) and hence the name. On Sankranthi eve, families serve their guests with Tilgul while saying “Tilgul ghya, god god bola”, which literally means take ‘TilGul’ and talk sweetly… In South India its celebrated as “Pongal”, basically this festival is a celebration of new beginnings with the fresh harvest of the crops in every region of India.

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In West Bengal we celebrate this festival as “Poush Parban”, as it falls in the month of Poush of Hindu calendar, and for Bengalis every festivities comes with its own signature dishes to celebrate the festival to its fullest, so for Makarsankranthi or Poush Parbon which is a major harvest festival and  to make the festivities more special different types of Pithe/Puli and Payesh are made with the ingredients available from the freshly harvested crops and produce of this season. I have already shared different types of Pithe, Dudh puli, more desserts and sweets which are enjoyed in this festival earlier in a post called “ Pithe Platter” (for recipe click here) do check out that post for more recipes to be enjoyed in this coming Makarsankranthi festival.

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Do try this seasonal recipe for this upcoming festive season,  and I am sure you will fall in love with it and ask for second helping of this earthy and smokey bowlful of nolen gur flavored payesh.
Have shared many more recipes of sweets and desserts on my blog do click on the names given below to know their recipes, hope you will enjoy them too.

ELO JHELO / ELO JHELO GOJA

PANJIRI RECIPE/ HOW TO MAKE PANJIRI

NOLEN GURER NARKEL NADU

DRY FRUITS LADOO

SHAHI TUKRA

LACCHA RABDI

PINEAPPLE ZARDA

SONDESH

NARKLE ER NADU

BHAPA DOI

BENGALI PITHE PLATTER

If you do try this recipe and love it do share your valuable feedback here below in the comments section or tag #spiceaffairs on Instagram with a pic of the recipe you tried would be happy to see it. Till then happy cooking and Happy Makarsankranthi….!

IMG_6474RECIPE FOR NOLEN GURER PAYESH
Ingredients :

  • 1 liter – Full cream milk
  • 3 tbsp – Gobindo bhogh rice or any other fragrant rice like basmati rice
  • 6 to 8 tbsp – Grated Nolen gur(Dates palm jaggery) or as per taste
  • A handful of – Cashew nuts (kaju)chopped
  • A handful of – Rasins (kishmis)
  • A generous pinch of green cardamom powder (some people add Tejpatta(bay leaf) in this payesh but I personally don’t like the flavor so I avoid it)

IMG_6444IMG_6436Method:

  1. Wash and soak the rice in water for half an hour and then drain it.
  2. Take a deep heavy bottomed vessel I prefer non-stick vessel, add the full cream milk in it and bring to a rolling boil, then reduce the flame to medium to low and let it boil away for 10 to 15 minutes stirring at intervals, till it reduces a little.
  3. When the milk is reduced a bit add the soaked rice after draining out the excess soaking water and give a good stir.
  4. After adding the rice simmer the milk on low flame stirring at intervals taking care that the rice doesn’t get stuck at the bottom of the pan, cook stirring till the rice is cooked fully but not mushy or pulpy.
  5. After the rice is cooked to perfection the consistency of the payesh/ kheer/ rice pudding would be nice thick and creamy as the milk has also reduced while the rice was cooking in it.
  6. Now add the grated dates palm jaggery on low flame and give a good mix till the jaggery dissolves in the payesh , switch off the flame immediately( remember do not cook the payesh more after adding the grated Nolen gur as there are chances of curdling of the milk if the nolen gur you have got has any impurities in it, with good quality nolen gur you won’t have this issue, it’s a bit tricky so look for a fresh smelling Dates palm jaggery while buying it).
  7. At last add the cardamom powder if desired, sometimes I don’t want to overpower the fragrance and flavors of nolen gur which is so amazing so I avoid adding any additional fragrance.
  8. Garnish with cashews and raisins you can also add the cashews and raisins while the rice is cooking if you like them soft in your payesh, I like mine crisp so add them at last.
  9. Serve lip smacking Nolen gurer payesh hot or cold both ways it tastes awesome.

IMG_6498Notes:

  1. Traditionally in this recipe, Gobindo bhog rice is used which is known for its wonderful fragrance, but in case you can’t get this variety you can always use any fragrant basmati rice which is short grained.
  2. The quality of Nolen Gur you buy does matter if the gur is of good quality without impurities then your payesh won’t curdle, so always do a check test whether your nolen gur is going to spoil your payesh or not with the following method. Take a small quantity of grated nolen gur and mix it in hot milk if it curdles then avoid adding it in your payesh, though it can be used in making sondesh or enjoyed as it is till it lasts.
  3. Nolen gur has very short shelf life even if it is stored in refrigerator sometimes it gives out a fermented smell if kept for long, so unfortunately this special jaggery can be enjoyed for a short period of time.
  4. Always add nolen gur in the payesh at last stage of finishing the payesh and most importantly the gur should be added on low flame or better take the pan off the fire and then add and then again put it on low flame and mix until its well incorporated in the payesh and switch off the flame, do not cook the payesh more after adding the nolen gur.
  5. Using full cream milk  is preferred as it results into a thick creamy and rich dessert at the end.
  6. I like my payesh thick but if you like yours little thin then stop reducing the milk further after the rice is fully soft.
  7. After cooling, the payesh is going to get thicker in consistency so while the payesh is like thin custard consistency stop cooking.
  8. The quantity of the nolen gur can be adjusted according to personal taste buds here I have given the quantity as per my family’s preferences, if you want it more sweet hen add up to your taste.
  9. Keeping a hawks eye while the payesh is cooking and stirring it continuously is needed if the payesh gets stuck or burnt to the bottom or sides of the pan then it would spoil the flavors of the end dessert, yes it does take some patience and lot’s of  attention but the end results are worth every effort you put into preparing this dessert and don’t forget to cook it with love and care for your family which is the main ingredient in this recipe…

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Sending this recipe to Healthy wealthy cuisines group where the theme decided for this time was #MakarSankranti. This is my entry for the theme.

Here are some other recipes shared by the group members for the coming Makarsankranthi and pongal festival.

  1. Chana dal payasam or Goddi.
  2. Khajur gud ki kheer.
  3. Puran poli
  4. Pal pongal
  5. Pongal

 

NOLEN GURER PAYESH / BENGALI STYLE RICE PUDDING WITH DATES PALM JAGGERY / KHAJUR GUR KI KHEER
 
Author:
Recipe type: Bong Connection Affairs, Desserts, Sweet, Veg
Cuisine: Indian
Ingredients
  • 1 liter – Full cream milk
  • 3 tbsp – Gobindo bhogh rice or any other fragrant rice like basmati rice
  • 6 to 8 tbsp – Grated Nolen gur(Dates palm jaggery) or as per taste
  • A handful of – Cashew nuts (kaju)chopped
  • A handful of – Rasins (kishmis)
  • A generous pinch of green cardamom powder (some people add Tejpatta(bay leaf) in this payesh but I personally don’t like the flavor so I avoid it)
Instructions
  1. Wash and soak the rice in water for half an hour and then drain it.
  2. Take a deep heavy bottomed vessel I prefer non-stick vessel, add the full cream milk in it and bring to a rolling boil, then reduce the flame to medium to low and let it boil away for 10 to 15 minutes stirring at intervals, till it reduces a little.
  3. When the milk is reduced a bit add the soaked rice after draining out the excess soaking water and give a good stir.
  4. After adding the rice simmer the milk on low flame stirring at intervals taking care that the rice doesn’t get stuck at the bottom of the pan, cook stirring till the rice is cooked fully but not mushy or pulpy.
  5. After the rice is cooked to perfection the consistency of the payesh/ kheer/ rice pudding would be nice thick and creamy as the milk has also reduced while the rice was cooking in it.
  6. Now add the grated dates palm jaggery on low flame and give a good mix till the jaggery dissolves in the payesh , switch off the flame immediately( remember do not cook the payesh more after adding the grated Nolen gur as there are chances of curdling of the milk if the nolen gur you have got has any impurities in it, with good quality nolen gur you won’t have this issue, it’s a bit tricky so look for a fresh smelling Dates palm jaggery while buying it).
  7. At last add the cardamom powder if desired, sometimes I don’t want to overpower the fragrance and flavors of nolen gur which is so amazing so I avoid adding any additional fragrance.
  8. Garnish with cashews and raisins you can also add the cashews and raisins while the rice is cooking if you like them soft in your payesh, I like mine crisp so add them at last.
  9. Serve lip smacking Nolen gurer payesh hot or cold both ways it tastes awesome.
Notes
1. Traditionally in this recipe, Gobindo bhog rice is used which is known for its wonderful fragrance, but in case you can’t get this variety you can always use any fragrant basmati rice which is short grained.
2. The quality of Nolen Gur you buy does matter if the gur is of good quality without impurities then your payesh won’t curdle, so always do a check test whether your nolen gur is going to spoil your payesh or not with the following method. Take a small quantity of grated nolen gur and mix it in hot milk if it curdles then avoid adding it in your payesh, though it can be used in making sondesh or enjoyed as it is till it lasts.
3. Nolen gur has very short shelf life even if it is stored in refrigerator sometimes it gives out a fermented smell if kept for long, so unfortunately this special jaggery can be enjoyed for a short period of time.
4. Always add nolen gur in the payesh at last stage of finishing the payesh and most importantly the gur should be added on low flame or better take the pan off the fire and then add and then again put it on low flame and mix until its well incorporated in the payesh and switch off the flame, do not cook the payesh more after adding the nolen gur.
5. Using full cream milk is preferred as it results into a thick creamy and rich dessert at the end.
6. I like my payesh thick but if you like yours little thin then stop reducing the milk further after the rice is fully soft.
7. After cooling, the payesh is going to get thicker in consistency so while the payesh is like thin custard consistency stop cooking.
8. The quantity of the nolen gur can be adjusted according to personal taste buds here I have given the quantity as per my family’s preferences, if you want it more sweet hen add up to your taste.
9. Keeping a hawks eye while the payesh is cooking and stirring it continuously is needed if the payesh gets stuck or burnt to the bottom or sides of the pan then it would spoil the flavors of the end dessert, yes it does take some patience and lot’s of attention but the end results are worth every effort you put into preparing this dessert and don’t forget to cook it with love and care for your family which is the main ingredient in this recipe…
 

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4 Comments

  1. Though I am not in side of sweet dish perticularly related to milk, but m getting drooled over this Soma 🙂

     
  2. the kheer looks absolutely yummy soma..

     

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