payesh, gurer payesh, bengali rice kheer recipe

How to make Bengali rice kheer with jaggery-Nolen Gurer Payesh

How to make Bengali rice kheer with jaggery-Nolen Gurer Payesh

Difficulty:BeginnerPrep time: 5 minutesCook time: 50 minutesServings:6 servings Best Season:Winter


Bengali Rice Kheer with date palm jaggery is also called Nolen Gurer Payesh, Khejur Gurer Payesh or Patali Gurer Payesh. It is a creamy delightful rice preparation that is served with bhog during pujas, therefore also referred to as bhog’er payesh.



  1. Soak 40 g of rice (preferably gobindobhog rice) in water for 20 min at least
  2. Soak split cashew nuts and rasins in a cup of hot water for 20 min
  3. Scrape jaggery into shards so that they melt easily
  4. Set a heavy bottomed pot on medium heat and add whole milk
  5. Bring the milk upto a boil while scraping the bottom and sides of the pot with your spatula (so the milk does not burn)
  6. When the milk starts to boil add the soaked rice in along with a teaspoon of ghee
  7. Turn down the heat, let the rice get totally cooked through and turn creamy soft. It should take approximately 30 min till the payesh becomes creamy in texture
  8. Turn off the heat and add the jaggery along with a pinch of salt
  9. Stir till the jaggery melts and place the lid on for 2-3 min till all the jaggery pieces melt
  10. Add the soaked nuts and raisins and mix well
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