Nolen Gurer Payesh is a traditional Bengali rice kheer, specially prepared during the winter months to celebrate Poush Parbon or Makar Sankranti. Also known as Khejur Gurer Payesh, this dessert is made with date palm jaggery (nolen gur), a seasonal delicacy available only in winter in Bengal. This classic Bengali-style payesh is prepared with fragrant Gobindobhog rice, slow-simmered milk, and nolen gur, which lends a deep caramel flavor and a luxuriously thick, creamy texture. Whether you’re new to Bengali cuisine or looking to recreate an authentic winter dessert at home, this Nolen Gurer Payesh recipe is simple, comforting, and irresistibly delicious.
HOW TO MAKE NOLEN GURER PAYESH – STEP BY STEP RECIPE WITH PHOTOS
A. Preparing the Gobindobhog Rice for Payesh
- Take one-third cup of gobindobhog rice in a bowl
- Add enough water and wash the rice thoroughly then discard the water. Repeat if needed.
- Add one teaspoon of ghee to the rice and coat each grain evenly.
- Let the rice marinate for 30 minutes to absorb the ghee.
B. Boil and Cook the Milk with Rice
- Pour 1½ litres of full-fat cow’s milk into a kadai. (Tip: I’m using a bronze kadai to cook the payesh in the traditional way for Poush Parbon.)
- Gently stir the milk and bring it to a full boil over medium heat.
- Add a bay leaf for aroma and continue boiling until the milk reduces by one-third of its original volume.
- Add the ghee-marinated rice to the milk. Cook on low heat, stirring intermittently to prevent the milk or rice from sticking to the bottom of the kadai.
- Add one teaspoon of cardamom powder and stir gently.
- Continue to simmer the milk on low heat. When it has reduced to half of its original volume, the rice will be perfectly cooked..
- Keep stirring occasionally until the milk thickens, creating a rich, creamy pudding—your traditional payesh is almost ready!
C. Frying the Cashews and Raisins
- While the payesh is simmering, heat 1–2 teaspoons of ghee in a small pan.
- Lightly fry the cashew nuts and fry the raisins until they plump up—be careful not to burn them
D. Making the Nolen Gurer Payesh – Final Steps
- Add the fried cashew nuts and raisins to the payesh and keep stirring the kheer intermittently.
- After the milk has reduced further and became more creamier, switch off the heat. Gradually, add the liquid nolen gur or you may add the solid nolen gur called khejur gur or patali.
- Stir in the liquid nolen gur with the payesh. Here, we have used 200 ml of nolen gur which made the kheer rightly sweet for us. Adjust the amount of jaggery as per your sweetness preference.
- Now, return the kadai to low heat and simmer the payesh.
- With slow simmering, the payesh will gradually thicken and develop a rich, caramel-like texture.
- Delicious, rich and creamy nolen gurer payesh is ready!!
E. Tips for Perfect Payesh
- Stir occasionally to prevent the milk from sticking or burning.
- Use Gobindobhog rice for authentic aroma and texture.
- Slow simmering is key for creamy, caramel-like payesh.
- Nolen gur is seasonal, so make sure to use fresh, aromatic date palm jaggery.
HOW TO MAKE NOLEN GURER PAYESH – WATCH RECIPE VIDEO
