How to Make Nolen Gurer Payesh: A Taste of Bengali Sweetness

Nolen gurer payesh, a traditional Bengali dessert, is a rich and creamy rice pudding infused with the heavenly aroma and flavour of date palm jaggery (nolen gur). This delicacy is especially popular during the winter months in Bengal, when fresh nolen gur is readily available. The unique caramel-like flavour of nolen gur, combined with the creamy texture of the rice pudding and aromatic spices, creates a symphony of flavours that is sure to tantalize your taste buds.

Whether you’re a seasoned cook or a beginner trying to impress, this recipe will guide you through each step to make the perfect nolen gurer payesh. Let’s embark on this culinary journey and recreate a taste of Bengal in your own kitchen.

Ingredients You’ll Need:

To make this delightful dessert, you’ll need a few simple ingredients, easily available in most Indian grocery stores.

• 1 cup Gobindobhog rice or any short-grain sticky rice
• 4 cups full-fat milk
• 1 cup water
• ¾ cup nolen gur (date palm jaggery) or to taste
• 1 teaspoon green cardamom powder
• 2 tablespoons chopped cashew nuts
• 2 tablespoons golden raisins
• 1 tablespoon ghee (clarified butter)

If you can’t find Gobindobhog rice, you can substitute it with any short-grain sticky rice variety like Arborio rice or sushi rice. However, using Gobindobhog rice will give your payesh an authentic Bengali flavour.

Essential Tools:

• Heavy-bottomed saucepan or pot
• Stirring spoon
• Serving bowls

Step-by-Step Cooking Instructions:

1. Preparing the Rice: Rinse the rice thoroughly under running water until the water runs clear. This step removes excess starch and prevents the payesh from becoming too sticky. Soak the rinsed rice in water for at least 30 minutes. Soaking helps the rice cook evenly and results in a creamier payesh.

2. Infusing the Milk: In a heavy-bottomed saucepan, bring the milk to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Once the milk comes to a boil, reduce the heat to low and simmer for about 10 minutes. This gentle simmering process allows the milk to thicken slightly and develop a richer flavour.

3. Cooking the Rice: Drain the soaked rice and add it to the simmering milk. Stir well to combine. Continue to cook the rice on low heat for about 20-25 minutes, stirring frequently to prevent sticking. The rice should be cooked through and soft, but not mushy.

4. Adding the Sweetness: While the rice cooks, prepare the nolen gur by chopping it into small pieces or grating it for easier melting. Once the rice is cooked, add the chopped nolen gur to the milk and rice mixture. Stir continuously until the nolen gur melts completely and blends well with the milk and rice.

5. Enhancing with Flavors: Add the green cardamom powder to the payesh and mix well. Cardamom adds a warm, aromatic touch that complements the sweetness of the nolen gur. Continue to simmer for another 5-7 minutes, allowing the flavours to meld.

6. The Final Touch: While the payesh simmers, prepare the garnish. Heat ghee in a small pan over medium heat. Add the cashew nuts and raisins and sauté until they turn golden brown and fragrant. Remove from heat and set aside. This step adds a beautiful aroma and a delightful crunch to the payesh.

7. Serving the Delight: Once the payesh reaches your desired consistency, turn off the heat. You can adjust the consistency by adding a little warm milk if it becomes too thick. Pour the hot nolen gurer payesh into serving bowls and garnish with the sautéed cashew nuts and raisins.