Savor the Sweetness of Bengal: Nolen Gurer Payesh - A Date Palm Jaggery Rice Pudding

Savor the Sweetness of Bengal: Nolen Gurer Payesh - A Date Palm Jaggery Rice Pudding




- 1/2 cup Gobindo Bhog rice (or any fragrant rice)

- 1 liter full-fat milk

- 1/2 cup Nolen Gur (date palm jaggery), grated

- 1/4 teaspoon cardamom powder

- A handful of chopped nuts (cashews, almonds, and pistachios)

- A few strands of saffron (optional)




  1. Rinse and Soak the Rice:

   - Rinse the rice thoroughly and soak it in water for 30 minutes. Drain the water and set the rice aside.


  1. Boil the Milk:

   - In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan.


  1. Simmer and Cook the Rice:

   - Add the soaked and drained rice to the boiling milk.

   - Reduce the heat to low and let the rice simmer in the milk, stirring occasionally. Cook until the rice becomes soft and the milk thickens, which should take about 30-40 minutes.


  1. Add the Nolen Gur:

   - Once the rice is cooked, add the grated Nolen Gur to the pan.

   - Stir well to combine and let it simmer for an additional 10-15 minutes until the jaggery dissolves completely and the payesh thickens further.


  1. Add Cardamom and Nuts:

   - Stir in the cardamom powder and add the chopped nuts. Mix well and let it simmer for a few more minutes.


  1. Optional Saffron Infusion:

   - If using saffron, soak a few strands in a tablespoon of warm milk and add it to the payesh for a beautiful saffron hue and aroma.


  1. Cool and Serve:

   - Allow the Nolen Gurer Payesh to cool down to room temperature.

   - You can serve it warm or chilled, garnished with additional nuts and saffron strands if desired.


  1. Enjoy Your Nolen Gurer Payesh:

   - Relish the rich and creamy goodness of this traditional Bengali dessert that beautifully combines the flavors of fragrant rice and date palm jaggery. It's a sweet delight that celebrates the essence of Bengal!

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