Nolen Gurer Payesh (Rice pudding with Date Palm Jaggery)
A Traditional Bengali rice pudding especially is prepared during the winters. It is prepared with the short grained, aromatic and sticky rice called Gobindobhog which imparts a sweet buttery flavour to the payesh, has the earthy and smoky flavor of the delectable Nolen Gur (Date Palm Jaggery and creaminess of full-cream milk. Served chilled or warm garnished with slivered nuts and dried edible rose petals.
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Prep time
30mins -
Cooking time
30mins -
Serves
4people
Ingredients
| Milk, full cream – | 750 millilitre (ml) |
| Heavy Cream- | 115 millilitre (ml) |
| Rice (gobindobhog/ dubraj)- | 120 gram (g) |
| Date Palm Jaggery Shavings- | 06 tablespoon/s (tbsp) |
| Bay leaves- | 02 piece/s |
| Green cardamom powder- | 1 pinch |
| Raisins, golden- | 10 gram (g) |
| For the Garnish: Pistachio nuts, slivered- | 10 gram (g) |
| For the Garnish: Dried and edible rose petals | 02 teaspoon/s (tsp) |
Method
Pick, wash and soak rice (gobindo bhog/ dubraj) for 30 minutes. Drain water and let it dry completely for some time.
Add milk and cream in a large heavy bottomed pan add bay leaves and cardamom powder. Simmer till thick (reduced) add the drained rice. Add sugar .Stir continuously. Cook it on a low flame till the rice become soft (till the rice cooked up to 60 – 70 %).
Take off from the heat and add the date palm jaggery, mix it well with the milk. Now on a very low heat keep on stirring till the jaggery melts completely and is incorporated well.
Add raisins, almonds slivers and pistachio nuts.
You may serve it chilled or warm as desired garnished with slivered Almonds ,Pistachio nuts and Dried edible rose petals
Note
Chef Tips: 1. Stir it continuously, otherwise rice and milk will be separate. 2. You may sear the rice in a little pure ghee after draining and drying it. 3. Rice should not be overcooked (rice should be cooked up to 80%. 4. If the jaggery is added on a high flame, milk will get curdled. 5. Jaggery (Grated) may just be mixed in the payesh without putting it on the flame in order to prevent it from curdling. (Has to be mixed so that it melts and incorporates properly in the payesh)
