Kitchens come alive with the aroma of Nolen Gur / date palm jaggery, when winter arrives in Bengal. Nolen Gurer Payesh is a creamy rice pudding that is embodiment of warmth, nostalgia, and tradition. It is a seasonal delicacy is valuable for its rich, caramel sweetness. Often organized in the course of festivals like Makar Sankranti or own family gatherings, this dessert is more than just meals; it’s a party of historical past and the fleeting magic of winter.
Ingredients:
- 1 liter complete-fat milk
- 1/2 cup Gobindo bhog rice (or any quick-grain fragrant rice)
- 1 cup Nolen Gur (date palm jaggery), grated or chopped
- 2-3 green cardamom
- 8-10 cashews (optional, for garnish)
- 8-10 raisins (optional, for garnish)
Method:
- Wash and soak rice:
- Rinse the rice thoroughly and soak it for 20-30 minutes.
- Boil the milk:
- Take a heavy pan, bring the milk to a boil. Stir from time to time to save you from sticking.
- Add rice:
- After the milk is boiled, drain the soaked rice and add it to the boiling milk. Cook on low flame, stir time to time , till the rice turns soft and the milk thickens in the kheer.
- Flavor with cardamom:
- Add crushed cardamoms for a diffused aroma.
- Sweeten :
- When the rice is cooked completely, remove from heat. Cool the kheer completely before adding the gud . Stir till the jaggery dissolves completely.
- Garnish and serve:
- Add cashews and raisins . Serve hot for comfort or chilled for a fresh twist.
