Bengali Nolen Gurer Payesh Recipe
This nolen gur or khejur gurer payesh is somewhat a winter delicacy, especially made during the Sankranti when the date palm jaggery is available in the markets. So, around 15th of January, you will see most Bengalis making a variety of delicacies using the season's fresh khejur gur, including this chaler payesh.
Servings 4 People
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
Ingredients
- 1 litre Full-fat Cow's Milk
- 2 tbsp Gobindobhog Rice Bengali short grained rice
- ¼ cup Khejur Gur Patali coarsely crushed
- 1 Bay Leaf
- 1 tbsp Cow Milk Ghee
Instructions
- Take the heavy bottom non-stick pan and pour the milk in it.1 litre Full-fat Cow's Milk
- Drop in the bay leaf. Turn on the heat and let this come to a boil.1 Bay Leaf
- Meanwhile, wash the rice nicely and keep it aside. Once the milk comes to a rolling boil, add the rice and the ghee. Now, keep stirring until the milk thickens and the rice has cooked till its centre.2 tbsp Gobindobhog Rice, 1 tbsp Cow Milk Ghee
- Now, turn off the heat and remove the pan from the stove top. Add the crushed date palm jaggery or patali and give everything a gentle stir. Cover with the lid and let it sit for a while.¼ cup Khejur Gur Patali
- After 10-15 minutes, give the payesh another stir. The patali would have melted, giving it an amber colour. Also, as it cools down the payesh will thicken.
- Serve with a topping of shaved patali or chopped nuts and raisins.
Video
Notes
The amount of patali I have mentioned will give you a payesh with mild sweetness, just as we prefer it. However, if you want to have it sweeter then add more of the patali.
You will not know the resultant sweetness until the jaggery has melted down completely, so wait till it does. And by that time if you find the payesh too cold to melt any more jaggery then, either melt the jaggery before adding it to the payesh. Or, add the jaggery and microwave the payesh to melt the gur.
DO NOT BOIL THE PAYESH AFTER ADDING JAGGERY. It will curdle otherwise.