Nolen Gurer Payesh
A classic Bengali rice pudding, slow-cooked to creamy perfection. The unique, smoky sweetness of date palm jaggery (Nolen Gur) makes this dessert an unforgettable winter delicacy.
For 4 servings
4 steps. 60 minutes total.
- 1
Step 1
- a.Prepare the Rice (15 minutes prep)
- b.Gently rinse the Gobindobhog rice under cool water until the water runs clear. Be careful not to break the grains.
- c.Soak the rinsed rice in water for about 30 minutes. After soaking, drain all the water completely.
- d.For enhanced flavor (optional), heat 1 tsp of ghee in a small pan over low heat. Add the drained rice and sauté for 1-2 minutes until fragrant. Set aside.
- 2
Step 2
- a.Slow-Cook the Milk and Rice (50-60 minutes)
- b.Pour the full-fat milk into a heavy-bottomed pot or kadai. Bring it to a boil over medium heat, stirring occasionally to prevent it from sticking.
- c.Once the milk comes to a rolling boil, reduce the heat to low. Add the prepared rice, bay leaves, and crushed green cardamom pods.
- d.Simmer gently, stirring every few minutes to prevent scorching. Continue cooking for 50-60 minutes, or until the rice is completely soft and cooked through.
- e.The milk will thicken considerably and reduce to about two-thirds of its original volume, achieving a creamy consistency that coats the back of a spoon.
- 3
Step 3
- a.Incorporate the Nolen Gur (10 minutes)
- b.Once the payesh has reached the desired consistency, turn off the heat completely. Let it cool down for at least 5-10 minutes. This is a crucial step to prevent the milk from curdling.
- c.While the payesh is cooling, you can gently melt the grated Nolen Gur in a separate small pan over low heat to create a smooth syrup. This helps it mix evenly.
- d.Pour the melted jaggery syrup into the slightly cooled payesh. Add the pinch of salt.
- e.Stir gently but thoroughly until the jaggery is fully incorporated and the payesh turns a beautiful, uniform caramel color.
- 4
Step 4
- a.Garnish and Serve (5 minutes)
- b.Stir in the chopped cashew nuts and raisins.
- c.The payesh will continue to thicken as it cools.
- d.Serve warm, at room temperature, or chilled. The flavors tend to deepen and become more pronounced when served cool.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat milk for the creamiest, most authentic texture.
- 2Stir continuously, especially in the last 20 minutes of cooking, to prevent the payesh from sticking to the bottom and burning.
- 3Crucial Tip: Never add jaggery to boiling hot milk. Always let the payesh cool for 5-10 minutes before stirring in the gur to avoid curdling.
- 4The consistency thickens upon cooling. If you prefer a runnier payesh, cook it for slightly less time.
- 5Gobindobhog rice is key for the authentic aroma. If unavailable, use a short-grain, starchy rice like Basmati broken into smaller pieces.
- 6For extra flavor, lightly toast the cashews in a little ghee before adding them as a garnish.
Adapt it for your goals.
Nut Variation
Incorporate chopped almonds (badam) and pistachios (pista) along with or instead of cashews for a different texture and flavor profile.
Flavor EnhancerFlavor Enhancer
Add a few strands of saffron (kesar), soaked in 2 tablespoons of warm milk, along with the jaggery for a richer color and royal aroma.
Vegan AlternativeVegan Alternative
For a plant-based version, use full-fat coconut milk and a touch of coconut cream instead of dairy milk. Use coconut oil in place of ghee. The flavor will be distinct but equally delicious.
Condensed Milk VersionCondensed Milk Version
For a quicker, richer version, you can add 1/4 cup of condensed milk after the rice is cooked. If you do, reduce the amount of Nolen Gur to adjust for sweetness.
Why this is on our healthy list.
Source of Calcium
Made with a large quantity of milk, this dessert is a good source of calcium, which is essential for maintaining strong bones and teeth.
Energy Booster
The carbohydrates from rice and the natural sugars from jaggery provide a quick and satisfying source of energy, making it a comforting treat.
Mineral-Rich Sweetener
Unlike refined white sugar, Nolen Gur (date palm jaggery) is unrefined and retains trace minerals like iron, magnesium, and potassium, offering a slightly more nutritious sweetness.
Frequently asked questions
Nolen Gurer Payesh is an indulgent dessert, rich in calories, fat, and sugar. While it's not considered a health food, it's made with natural ingredients. The milk provides calcium, and Nolen Gur is a less processed sweetener than white sugar, containing some minerals. It's best enjoyed in moderation as a special treat.