Nolen Gur Payesh / Date Palm Jaggery Rice Pudding

Name: Nolen Gur Payesh / Date Palm Jaggery Rice Pudding
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup Gobindo Bhog rice; 1 litre Milk; 2-3 Cardamom; 1 Bay Leaf; 1.5 cup Date Palm Jaggery; 1 tbsp Ghee

Sudipa Gope @Sudipagope

#Mar
#W1

A beautiful and delicious dessert where Rice is the main ingredient and date Palm Jaggery is playing the role of sweetness and flavour.
It is fully enjoyed all throughout winter and till the availability of date palm jaggery.
A wonderful flavoured Rice Pudding.

#Mar
#W1

Sudipa Gope @Sudipagope

Saved

Ingredients

25 - 30 minutes

3-4 servings

1 cupGobindo Bhog rice
1 litreMilk
2-3Cardamom
1Bay Leaf
1.5 cupDate Palm Jaggery
1 tbspGhee

Saved

Steps

25 - 30 minutes

1

Assemble ingredients, soak rice for 1 hour.
2

In kadhai / deep pan, add milk, give a nice rolling boil and simmer under medium flame for 5-6 minutes by stirring continuously. Add cardamom and bay leaf.
3

Now add rice and cook under high flame till rice softens. It will take around 15 - 20 minutes.
4

Check if rice have cooked or not.
5

Add jaggery and continuously stir so that jaggery melts and incorporates with milk, gradually milk will thicken and turn aromatic.
6

Now lower flame, add dry fruits + ghee and simmer for 2-3 minutes.
Do not thicken much as after cooling it will turn more thick.
Kheer / Payesh is done.
7

It tastes better after it is kept undisturbed overnight or for 4-5 hours.
8

Garnish with dry fruits and serve.