Nolen Gurer Payesh
Add sweetness to your celebration with this classic Gurer Payesh made with Nolan jaggery. Nolan jaggery is palm jaggery and gives a unique taste to kheer or kheer.
Palm jaggery is also a powerhouse of nutrition and is loaded with health benefits. It used to be available mostly in winters but now it is available in many shops throughout the year.
These payesh are a quintessential part of Bengali dishes and it is impossible to imagine a sumptuous Bengali feast without this feast. In this recipe, rice is slow cooked in full fat milk to give it a thick, creamy texture.
After the rice becomes soft and pulpy, grated jaggery or jaggery is added. At this time it is very important that either turn off the flame or keep it low so that the milk does not burst.
Nolan jaggery payesh is a simple dish and can be made with perfection by anyone. One can take it hot or cold and it tastes equally good.
So, follow us through some easy steps and nail this easy gurer payesh recipe.
Ingredients of Nolan Gurer Payesh
2 liters full cream milk
1/2 cup condensed milk
1 handful almonds
1/2 cup palm jaggery
1/2 cup Govindbhog rice
Nolan Gurer Payesh
Step 1- Boil milk and soak rice
To make this classic Gurer Payesh, take a vessel and pour milk into it. After the milk comes to a boil, wash the rice thoroughly and soak it for an hour.
This helps in cooking the rice quickly. After adding rice, keep the flame low and keep stirring it every 6-7 minutes.
Step 2- Add Jaggery
It will take some time for the rice to cook. Once it becomes pulpy, reduce the flame and add the crushed nolan jaggery along with the condensed milk. Cook the payesh for a few minutes till it becomes thick.
You have to make sure that the milk should not be on high flame because jaggery can tear the milk. Put 1 tsp ghee in a pan and fry almonds on low flame. You can add other nuts of your choice.
Step 3- Payesh is ready
Switch off the flame and add roasted almonds to it. Crush them coarsely before adding. Let the payesh cool down and serve.
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