Nolen Gurer Payesh (Rice Pudding With Date Palm Jaggery-Bengali Style) Recipe

Cooking Directions

• STEP 1.Wash and soak the Gobindobhog rice for 30 minutes.
• STEP 2.In a heavy-bottomed pan, bring the milk to a boil and then reduce the heat to low.
• STEP 3.Add the soaked rice and cook on low heat, stirring occasionally, until the rice is cooked and the milk has thickened.
• STEP 4.Add the date palm jaggery and cardamom powder, and continue to cook until the jaggery has melted and the payesh has reached the desired consistency.
• STEP 5.Remove from heat and let it cool slightly before serving.
• STEP 6.Garnish with chopped nuts and serve warm or chilled.

Cooking Tips

• Use Gobindobhog rice for an authentic taste and creamy texture.
• Stir the payesh frequently to prevent it from sticking to the bottom of the pan.
• Adjust the amount of jaggery according to your preference for sweetness.

Storage and Serving

• Nolen Gurer Payesh can be stored in the refrigerator for up to 2 days.
• Serve it as a dessert after a traditional Bengali meal or as a special treat during festivals.
• You can also serve it as a sweet ending to a dinner party.