Nolen Gurer Payesh is the most favored Bengali dish in winter season. Payesh is the signature dish of any Bengali occasion. Adding nolen gur in this season takes it to another level. It comes in creamy-silky smooth texture. All you need to make perfect payesh is patience. The love and emotions of Bengalis add extra sweetness to this recipe. Sweets are the most favourite part of our meal and specially when its Nolen Gurer Payesh, one must say - yummmmm! The most important part to remember -
- Don't overcook the rice
- Thicken the consistency of milk
- Right amount of sweetness added to it
- The rice should be fully cooked because after adding the gur, the rice will not cook any further.
- Keep heat turned off as any impurities in the gur/jaggery will cause the milk to split
Ingredients
- Full fat milk - 1 ltr
- Sweetened condensed milk - 250 gm
- New gobindobhog rice - 50 gm
- Nolen gur (Date palm jaggery) - 150 gm
- Raisins, soaked n drained - 15 gm
- Ghee - 1/4 tsp
Method
Soaked the rice for at least 30 mins. Drained the water and spread the rice. Add the ghee and mix.
Take a heavy bottomed pan. Put the milk into it. Bring it to boil. Boil the milk for 15 to 20 mins. Take 1 cup of boiling milk into a bowl. Add the nolen gur to this milk and let dissolve the gur into the milk by stirring it.
Now add the rice and bring it to boil. Keep stirring, otherwise it will catch the pan. Once the rice is fully cooked, add the condensed milk. Give it a nice mix. After a min or two, when you get the desired consistency, switch off the flame. Remember once it cool down it becomes a little more thick. Add the nolen gur mixture and raisins to it. Mix well. Enjoy!
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