Nolen gurer payesh or Rice kheer with date palm jaggery

Name: Nolen gurer payesh or Rice kheer with date palm jaggery
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/2 cup Gobindo bhog rice; 1 litre full fat milk; 1/2 cup shredded coconut (optional); 1/2 cup nolen gur (date palm jaggery); 1 handful dry fruits; 1 bay leaf; 5-6 Pistachios; as needed coconut flakes; 2 tsp Some pistacpowder jaggery

Sabrina Yasmin @barak_kitchen

Riyadh

#GA4
#week14
#Jaggery
This is a traditional winter delicacy from Bengal. Aromatic rice kheer with date palm jaggery.

Sabrina Yasmin @barak_kitchen

Riyadh

#GA4
#week14
#Jaggery
This is a traditional winter delicacy from Bengal. Aromatic rice kheer with date palm jaggery.

Saved

Ingredients

45 min

5 servings

1/2 cupGobindo bhog rice
1 litrefull fat milk
1/2 cupshredded coconut (optional)
1/2 cupnolen gur (date palm jaggery)
1 handfuldry fruits
1bay leaf
to Garnishing
5-6Pistachios
as neededcoconut flakes
2 tspSome pistacpowder jaggery

Saved

Steps

45 min

1

Clean and wash rice for 2-3 times and then soak for 1/2 an hour. You can use other variety of aromatic rice also.
2

Place a heavy bottomed pan with drained rice. Add in 1 cup of water and a bay leaf.
3

Cook until rice become soft and mushy. I don't like to cook rice directly in milk. Milk prevents to cook rice properly and quickly. So I add milk after cooking rice.
4

When the rice cooks completely, mash them with a hand beater or an electric hand blender.
5

Now add in full fat milk and mix thoroughly.
6

Reduce the flame and cook until milk reduces to make the kheer thick.Also add in coconut flakes in this stage.
7

When the kheer comes to desired consistency, remove from heat. Then add in a handful of chopped dry fruits.
8

Take date palm jaggery, crush roughly and add in to the kheer.
9

Mix thoroughly and transfer to serving bowl. Garnish with crushed pistachios, powder jaggery and coconut flakes. Serve warm.