How to make Bengali rice kheer with jaggery-Nolen Gurer Payesh
Description
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.
Ingredients
Instructions
- Soak 40 g of rice (preferably gobindobhog rice) in water for 20 min at least
- Soak split cashew nuts and rasins in a cup of hot water for 20 min
- Scrape jaggery into shards so that they melt easily
- Set a heavy bottomed pot on medium heat and add whole milk
- Bring the milk upto a boil while scraping the bottom and sides of the pot with your spatula (so the milk does not burn)
- When the milk starts to boil add the soaked rice in along with a teaspoon of ghee
- 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
- Turn off the heat and add the jaggery along with a pinch of salt
- Stir till the jaggery melts and place the lid on for 2-3 min till all the jaggery pieces melt
- Add the soaked nuts and raisins and mix well
Video
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