Nolen gurer payes/Rice kheer with date jaggery
With just a few days to go for Makar Sankranti, we at our home are already in a mood to begin the celebration. Makar sankranti or "poush parbon in West Bengal is incomplete without Nolen gur delicacies. This year we begin our celebration with Nolen gurer payes. It is basically a rice kheer sweetened with date jaggery.
#ebook #sankranti
Nolen gurer payes/Rice kheer with date jaggery
With just a few days to go for Makar Sankranti, we at our home are already in a mood to begin the celebration. Makar sankranti or "poush parbon in West Bengal is incomplete without Nolen gur delicacies. This year we begin our celebration with Nolen gurer payes. It is basically a rice kheer sweetened with date jaggery.
#ebook #sankranti
Open in Cookpad AppSteps
- 1
Wash the rice and keep aside.
- 2
Take the milk in a pot/kadai and start heating it.
- 3
To the milk add the bay leaves and bring the milk to boil.
- 4
Now, add the washed rice to the boiling milk.
- 5
Cook the rice on low flame till the rice is completely cooked with continuous stirring. If you do not stir, the milk will get scorched at the bottom
- 6
The rice is completely cooked when the rice just starts falling apart but still holds it's shape.
- 7
Now, add the Nolen gur to the payes along with cashew nuts and the raisins. If you add the nolen gur before the rice is cooked completely, the rice will not cook further.
- 8
The payes should not become completely dry. Add milk if necessary.
- 9
Turn off the flame and your payes is ready. Serve it hot or cold.
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