Nolen gurer payesh, also known as Bengali rice payesh, is a traditional Bengali dessert that holds a special place in Bengali cuisine, especially during the winter months when nolen gur (date palm jaggery) is in season. It's a creamy rice pudding infused with the rich flavors of nolen gur, cardamom, and sometimes garnished with nuts like cashews or almonds. Here's a typical recipe:
How to prepare.
Nolen Gurer Payesh | Bengali Rice Payesh
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| Nolen Gurer Payesh | Bengali Rice Payesh |
Ingredients:
➤1/2 cup Gobindobhog rice (or any short-grain rice)
➤1 liter whole milk
➤1 cup nolen gur (date palm jaggery), grated
➤4-5 green cardamom pods, crushed
➤2 tablespoons ghee (clarified butter)
➤Nuts like cashews, almonds (optional, for garnish)
Instructions:
1. Wash the rice under running water until the water runs clear. Soak the rice in water for about 30 minutes. Then, drain the water.
2. In a heavy-bottomed pan, heat the ghee over medium heat. Add the drained rice and sauté for a couple of minutes until the rice turns slightly translucent.
3. In another large pot, bring the milk to a boil. Once it starts boiling, reduce the heat to low and let it simmer.
4. Add the sautéed rice to the simmering milk. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
5. Continue simmering the rice and milk mixture on low heat until the rice is fully cooked and the mixture thickens. It might take about 30-40 minutes.
6. Once the rice is cooked and the mixture thickens, add the grated nolen gur and crushed cardamom pods. Stir well until the jaggery melts completely and blends into the mixture.
7. Simmer for another 5-10 minutes, stirring occasionally, until the payesh reaches the desired consistency. It should be creamy but not too thick.
8. Remove from heat and let it cool slightly.
9. If using nuts, roast them lightly in ghee and garnish the payesh with the roasted nuts.
10. Serve warm or chilled, as per your preference.
Nolen gurer payesh is best enjoyed fresh but can also be refrigerated and served chilled later. It's a delightful treat that captures the essence of Bengal's culinary heritage.
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