How to Make Appetizing Nolen gurar payesh / jaggery flavour rice pudding

Nolen gurar payesh / jaggery flavour rice pudding. But the most celebratory of this, specially in Bengal is perhaps the nolen gur er payesh or the khejur gur er payesh. The vibrant lush green fields, the. Nolen Gurer Payesh or Jaggery flavored Rice Pudding is a signature dish of Makar Sankranti celebration which is more popularly known as Poush Parbon in West Bengal.

The key ingredients required for making a good payesh are fragrant gobindobhog rice (notun aatop chaal—new, freshly harvested, non-parboiled rice), full fat milk, and. Nolen gur'er payesh (rice pudding with date palm jaggery) is made by boiling rice and milk together to produce a creamy reduction, and sweetening it with nolen gur. Used in a wide variety of Bengali sweet dishes during the winter months, nolen gur brings a depth of flavour and smell, in addition to. nolen gurer payesh recipe with step by step pics. nolen gurer payesh is a delicious rice kheer or rice pudding made with date palm jaggery. You can have Nolen gurar payesh / jaggery flavour rice pudding using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Nolen gurar payesh / jaggery flavour rice pudding

1. It's 1 litre of full cream milk.
2. Prepare 1 cup of date Jaggery.
3. Prepare 100 gm of fragrant white rice (Bengali called Gobindobhog).
4. You need 1 pinch of salt.
5. Prepare 2 tablespoons of chopped almond.
6. Prepare 1 tablespoons of cherries for garnished.

But I do add tej patta and a bit of cardamom powder which makes the payesh have better flavors and tastes great too. Nolen gurer payesh can be served hot. There is a very popular proverb in our native language "Baro mase tero parbon" meaning we observe thirteen festivals in twelve months. The Bengali community is noted for their fondness for observing festivals.

Nolen gurar payesh / jaggery flavour rice pudding step by step

1. Boil milk in a heavy bottom pan. Once milk starts boiling simmer it until, reduces to half of the original volume..
2. During this process foam will be formed on top of the milk, mix the foam into the milk with wooden ladle. Scrap off the sides of the pan and mix into the milk time to time..
3. Add the washed and drained rice into the simmering milk and allow it to cook on low flame for 10 - 15 minutes or until the rice is almost done. Keep stirring the milk continuously otherwise rice will stick to the bottom..
4. When the rice is almost done, simmer the flame and add the jaggery slowly..
5. Keep stirring constantly. Simmer the milk for another 5 minutes or until PAYESH thickens a bit then add a pinch of salt to inhance the taste and has uniform colour..
6. Switch off the flame and allow it to come to room temperature..
7. Transfer to serving bowls and garnished the chopped badam and cherries..
8. It can be stored up to 2 - 3 days if refrigerated in air tight container.....

And if festival comes, can food be far behind. Every festival comes with its own signature food. Payesh is nothing but Indian style Rice Pudding, made by boiling milk, basmati or any aromatic rice and sugar or jaggery. In USA Bengal's Date Palm Jaggery is not avaible. But few days back one of our family friend brought some of the Bengal's Date Palm Jaggery for me, as he.