Nolen Gur er Paayesh…Rice pudding with date palm jaggery
A delicious, finger licking dessert typical to eastern India specially West Bengal.
| Servings | Prep Time |
| 4serving | 5minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
- 1Litre milkfull fat .
- 1/3Cup Gobindobhog Rice Basmati Riceor the Tukda Basmati ,washed and drained
- 2 – 3tbsps sugarof
- 2 bay leaves
- 1/2tsp cardamompowder
- Gur Date Palm JaggeryKhejur / according to your taste( I used 1/2 Cup of Nolen )
- 2tbsps cashews raisins Gheechopped and small sautxe9ed in 1 tsps of Pure
Instructions
- Heat the milk and bay leaves( if you are adding) in a heavy bottomed pan till it boils.
- Add the washed rice to the milk and let it cook, keep stirring in between to avoid the kheer burning as it thickens. Add the cardamom powder now if you are not adding bay leaves.
- Keep checking for the rice to get cooked.
- After the rice is cooked add the sugar and let it boil stirring continuously in low heat.
- When the Paayesh has thickened enough for the consistency you require take it off the heat.
- After few mins add the Nolen Gur and stir to incorporate properly.By this time your house will be smelling divine.
- Add the cashews and raisins sautxe9ed in a little ghee to the Paayesh. Serve it warm or cold according to choice.
Recipe Notes
