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HomeVegetarianNolen Gurer Payesh | Bengali Rice Payesh

Nolen Gurer Payesh | Bengali Rice Payesh


Payesh is to Bengal, what payasam is to South India and kheer is to remainder of India. Come winters, and there’s a sure revelry that engulfs the environment in West Bengal as a result of it means the season of nolen gur (date palm jaggery) has arrived. Thus, the Nolen Gurer Payesh too, a decadent kheer/pudding made with recent date palm jaggery and rice. Although, a winter particular, there are different variations of this dish made with totally different types of this typical jaggery accessible all yr spherical.

nolen gurer payesh garnished with chopped cashews served in 2 bowls with 2 spoons kept on the left side and text layovers.nolen gurer payesh garnished with chopped cashews served in 2 bowls with 2 spoons kept on the left side and text layovers.

Extra on Nolen Gurer Payesh

Translating the phrases in English, the recipe identify of this Bengali winter specialty would merely imply:

Nolen Gurer – Nolen gur or the date palm jaggery (the suffix ‘-er’ means ‘of’)

Payesh – Is the Bengali cousin of the Indian fashion candy rice pudding, additionally referred to as kheer

Since this Payesh recipe makes use of the quintessential date palm jaggery/nolen gur/khejur gur, it has a really rustic, earthy taste to it and an distinctive perfume too. This additionally makes this kheer stand out and be actually totally different than the common Chawal Ki Kheer that’s made with sugar.

As you savor this scrumptious Nolen Gurer Payesh, the style of it slowly grows on you. Solely leaving you with a longing to have an increasing number of. You see, it’s very straightforward to go extra with this dessert. So, be careful that consumption of yours. Have it sizzling, heat or chilled, your alternative. Simply do not forget that on cooling, it’ll thicken extra.

A basic Nolen Gurer Payesh recipe will at all times have the particular number of gobindo bhog rice in it. Although, you may make this Payesh with the basmati rice that you’ve at your house.

On this Payesh, there is no such thing as a want of any further flavorings too because the date palm jaggery is sufficient to elevate the flavors. However generally, I do add a tej patta and a little bit of cardamom powder. You can too some nuts or dry fruits.

Making this explicit Payesh is simple, however takes time and a spotlight. You need to at all times use a heavy kadai or pan in making recipes like these the place milk is boiled for a very long time. This helps in stopping the milk from getting burnt on the backside.

Step-by-Step Information

Tips on how to make Nolen Gurer Payesh

Preparation

1. Rinse ¼ cup basmati rice or gobindo bhog rice a few occasions in water. Then, soak rice in sufficient water for 20 minutes.

soaking rice in water for nolen gurer payesh. soaking rice in water for nolen gurer payesh.

2. Take 100 grams date palm jaggery (nolen gur).

date palm jaggery kept in a box for nolen gurer payesh. date palm jaggery kept in a box for nolen gurer payesh.

3. Chop and preserve apart. You will have ½ cup of chopped date palm jaggery.

chopped date palm jaggery for nolen gurer payesh. chopped date palm jaggery for nolen gurer payesh.

Making ready milk

4. Take 1 liter milk in a heavy kadai or pan.

milk added in a heavy pan. milk added in a heavy pan.

5. Preserve the flame to a low and start to warmth milk.

heating milk in the pan for nolen gurer payesh. heating milk in the pan for nolen gurer payesh.

6. Because the milk is being heated, stir sometimes.

stirring hot milk. stirring hot milk.

7. Let the milk come to a boil. Then, simmer for 8 to 10 minutes extra after it involves a boil. Stir usually.

milk coming to a boil. milk coming to a boil.

8. The milk will begin decreasing in this time period.

milk getting reduced while boiling. milk getting reduced while boiling.

Making Nolen Gurer Payesh

9. After 8 to 10 minutes of simmering, drain all of the water from the rice and add to the milk.

adding drained rice to the boiling milk. adding drained rice to the boiling milk.

10. Then, add 1 small bay leaf (tej patta) and ¼ teaspoon cardamom powder.

bay leaf and cardamom powder added to the milk. bay leaf and cardamom powder added to the milk.

11. Combine very nicely.

spices mixed well with the milk-rice mixture. spices mixed well with the milk-rice mixture.

12. Simmer on low warmth until the rice grains are cooked. Stir usually.

simmering till the rice grains are cooked. simmering till the rice grains are cooked.

13. Because the rice grains are cooking, the milk may also thicken and cut back extra. Stir usually in order that the rice doesn’t persist with the pan. Additionally, scrape the dried milk solids from the perimeters and add to the simmering milk.

rice getting cooked and milk thickening and reducing. rice getting cooked and milk thickening and reducing.

14. By the point the rice grains are cooked nicely, the milk will thicken nicely.

rice getting cooked and milk thickening and reducing. rice getting cooked and milk thickening and reducing.

15. Simmer on low warmth. The rice grains should be cooked nicely. So, you may style or mash a number of rice grains to see if they’re cooked nicely.

simmering the milk-rice mixture well for nolen gurer payesh. simmering the milk-rice mixture well for nolen gurer payesh.

17. As soon as the rice grains are softened, change off the warmth.

cooked nolen gurer payesh. cooked nolen gurer payesh.

18. Subsequent, add 2 tablespoons cashews and 1 tablespoon raisins. You can too add almonds or pistachios as an alternative of cashews. For toddlers, you may skip including dry fruits altogether or add cashew or almond powder. Dry fruits are elective and could be skipped too.

chopped cashews and raisins added to the cooked nolen gurer payesh. chopped cashews and raisins added to the cooked nolen gurer payesh.

19. Combine very nicely.

dry fruits mixed well in the payesh. dry fruits mixed well in the payesh.

20. Take away the pan from the stovetop and carry on the counter prime for 3 to 4 minutes until the warmth reduces a bit. Additionally, scrape off the dried milk solids from the perimeters and add to the payesh.

cooked payesh. cooked payesh.

21. After 3 to 4 minutes, add one a part of the chopped date palm jaggery.

chopped date palm jaggery added to the cooked payesh. chopped date palm jaggery added to the cooked payesh.

22. Combine very nicely.

date palm jaggery mixed well in the payesh. date palm jaggery mixed well in the payesh.

23. Add the remaining jaggery.

some more chopped date palm jaggery added to the cooked payesh. some more chopped date palm jaggery added to the cooked payesh.

24. Combine once more very nicely until all of the jaggery dissolves. Test the style and if you need, you may add some extra jaggery.

date palm jaggery mixed well in the payesh. date palm jaggery mixed well in the payesh.

25. Serve Nolen Gurer Payesh sizzling or heat. You can too refrigerate and serve it chilled. Whereas serving, garnish with a number of chopped cashews. Word that on cooling, the payesh will thicken extra. 

nolen gurer payesh garnished with chopped cashews served in 2 bowls with 2 spoons kept on the left side and text layover. nolen gurer payesh garnished with chopped cashews served in 2 bowls with 2 spoons kept on the left side and text layover.

What’s nolen gur

Certainly one of Bengal’s prized possessions is the nolen gur, additionally known as notun gur or khejur gur which is the recent date palm jaggery. And sure, one of the vital vital causes for a Bengali to anxiously anticipate winters to reach is really as a result of it additionally brings alongside the nolen gur with it. Meals is a particularly integral a part of the Bengali tradition, and a true-blue Bengali will at all times take satisfaction of their specialties.

As already talked about, nolen gur is often a winter delicacy. One of many issues that makes it distinctive is that it’s accessible in 2 varieties – the liquid one generally known as jhola gur and the stable one generally known as patali gur.

Though, a Bengali would swear by jhola gur (nearly liquid gold for them!), the stable nolen gur can also be a most well-liked alternative due to its ease of availability throughout non-winter months as nicely.

The world of nolen gur

Similar to this Nolen Gurer Payesh, the date palm jaggery is utilized in many extra conventional Bengali dishes. A typical Sandesh referred to as the ‘jolbhora sandesh’ has a gooey heart of the liquid jhola gur, encased in a chenna/paneer combination that additionally has the nolen gur. Belief me, that’s an overdose which anybody would like to have!

Different classics like Narkel Naru, Mishti Doi, Rasgulla, patisapta, and so forth. may also be made with the nolen gur. Lately nolen gur ice lotions are additionally well-known.

This particular jaggery is really a gem because it imparts a mellow sweetness plus a sure depth of aroma and taste in whichever preparation it turns into part of. Along with this, khejur gur is iron-rich and the micro-nutrients in it assist appearing as immunity to the system towards many infections. Consuming it additionally helps curbing cramped calf muscle tissue and sore eyes. 

Extra Kheer Recipes To Attempt!

Average50 minutes

Badam Kheer

Please be sure you price the recipe within the recipe card or depart a remark under when you have made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

nolen gurer payesh recipenolen gurer payesh recipe

Nolen Gurer Payesh

Nolen gurer payesh is rice kheer or rice pudding made with date palm jaggery. 

Prep Time 20 minutes

Prepare dinner Time 40 minutes

Complete Time 1 hour

Stop your display from going darkish whereas making the recipe

preparation for nolen gurer payesh

  • Rinse ¼ cup basmati rice or gobind bhog rice a few occasions. 

  • Then soak rice in sufficient water for 20 minutes.

  • Chop date palm jaggery and preserve apart. 

  • You will have ½ cup of chopped dates palm jaggery.

making nolen gurer payesh

  • Take milk in a heavy kadai or pan.

  • Preserve flame to low and start to warmth milk.

  • Stir sometimes when the milk is getting heated.

  • Let the milk come to a boil. Then proceed to simmer the milk for 8 to 10 minutes extra after it involves a boil. Stir usually. The milk will begin decreasing in this time period.

  • After 8 to 10 minutes of simmering, drain all of the water from the rice and add to the milk.

  • Then add 1 small tej patta and ¼ teaspoon cardamom powder. combine very nicely.

  • Simmer on low flame until the rice grains are cooked. Stir usually.

  • Because the rice grains get cooked, the milk may also thicken and cut back extra. So stir usually in order that rice doesn’t persist with the pan.

  • By the point the rice grains are cooked nicely the milk will thicken nicely.

  • Simmer on low flame.

  • The rice grains should be cooked nicely. So you may style or mash a number of rice grains to see if they’ve cooked nicely.

  • As soon as the rice grains are softened, then change off the flame.

  • Then add 2 tablespoons cashews and 1 tablespoon raisins. You can too add almonds or pistachios as an alternative of cashews.

  • Combine very nicely.

  • Take away the pan from the range prime and carry on the counter prime for 3 to 4 minutes until the warmth reduces a bit.

  • Then add one a part of the dates palm jaggery. combine very nicely.

  • Add the remaining jaggery.

  • Combine once more very nicely until the entire jaggery dissolves.

  • Serve nolen gurer payesh sizzling or heat. You can too refrigerate and serve this rice payesh chilled. Whereas serving garnish with a number of chopped cashews. 

Diet Details

Nolen Gurer Payesh

Quantity Per Serving

Energy 339 Energy from Fats 90

% Every day Worth*

Fats 10g15%

Saturated Fats 5g31%

Ldl cholesterol 25mg8%

Sodium 109mg5%

Potassium 404mg12%

Carbohydrates 51g17%

Sugar 40g44%

Protein 9g18%

Vitamin A 405IU8%

Calcium 294mg29%

Iron 0.8mg4%

* % Every day Values are primarily based on a 2000 calorie weight-reduction plan.

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