- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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