Nolen Gurer Payesh

Dessert 126 Last Update: Jan 30, 2022 Created: Jan 29, 2022
Nolen Gurer Payesh
  • Serves: 4 People
  • Prepare Time: 20 Min.
  • Cooking Time: 40 Min.
  • Calories: -
  • Difficulty: Easy
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Nolen gurer payesh is rice kheer or rice pudding made with date palm jaggery.

Ingredients

Directions

  1. Preparation For Nolen Gurer Payesh:
  2. Rinse ¼ cup basmati rice or gobind bhog rice a couple of times.
  3. Then soak rice in enough water for 20 minutes.
  4. Chop date palm jaggery and keep aside.
  5. You will need ½ cup of chopped dates palm jaggery.
  6. Making Nolen Gurer Payesh:
  7. Take milk in a heavy kadai or pan.
  8. Keep flame to low and begin to heat milk.
  9. Stir occasionally when the milk is getting heated.
  10. Let the milk come to a boil. Then continue to simmer the milk for 8 to 10 minutes more after it comes to a boil. Stir often. The milk will start reducing in this period of time.
  11. After 8 to 10 minutes of simmering, drain all the water from the rice and add to the milk.
  12. Then add 1 small tej patta and ¼ teaspoon cardamom powder. mix very well.
  13. Simmer on low flame till the rice grains are cooked. Stir often.
  14. As the rice grains get cooked, the milk will also thicken and reduce more. So stir often so that rice does not stick to the pan.
  15. By the time the rice grains are cooked well the milk will thicken well.
  16. Simmer on low flame.

Nolen Gurer Payesh



  • Serves: 4 People
  • Prepare Time: 20 Min.
  • Cooking Time: 40 Min.
  • Calories: -
  • Difficulty: Easy

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

Ingredients

Directions

  1. Preparation For Nolen Gurer Payesh:
  2. Rinse ¼ cup basmati rice or gobind bhog rice a couple of times.
  3. Then soak rice in enough water for 20 minutes.
  4. Chop date palm jaggery and keep aside.
  5. You will need ½ cup of chopped dates palm jaggery.
  6. Making Nolen Gurer Payesh:
  7. Take milk in a heavy kadai or pan.
  8. Keep flame to low and begin to heat milk.
  9. Stir occasionally when the milk is getting heated.
  10. Let the milk come to a boil. Then continue to simmer the milk for 8 to 10 minutes more after it comes to a boil. Stir often. The milk will start reducing in this period of time.
  11. After 8 to 10 minutes of simmering, drain all the water from the rice and add to the milk.
  12. Then add 1 small tej patta and ¼ teaspoon cardamom powder. mix very well.
  13. Simmer on low flame till the rice grains are cooked. Stir often.
  14. As the rice grains get cooked, the milk will also thicken and reduce more. So stir often so that rice does not stick to the pan.
  15. By the time the rice grains are cooked well the milk will thicken well.
  16. Simmer on low flame.

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