Nolen Gurer Payesh (Rice Pudding, Bengali Style)
Nolen Gurer Payesh, aromatic gobindobhog rice cooked languorously in milk. Sweetened with patali gur or dat palm jaggery. A throw of raisins and lots of love !!
Ingredients
- 1.5 lit full milk
- 1/4 cup gobindobhog rice
- 8 tbsp liquid date palm jaggery
- 2 tbsps raisins
- 1/2 tsp ghee
Instructions
- Soak the raisins in water, keep aside.
- Soak the rice for 15-20 minutes, remove from water and pat dry. Smear 1/2 tsp ghee and keep aside.
- Pour the milk in a heavy bottomed pan, cook over a medium flame for 15-20 minutes. Stir occasionally to avoid the milk from spilling.
- Add the ghee smeared rice to the milk, cook over a medium flame, stirring frequently. Let the milk simmer till the rice is cooked to perfection. You should be able to mash a grain between your fingers.
- You need to keep boiling it until you reach a stage where a grain mashed between your fingers faces no resistance at all. It should be mushy soft, as rice will harden when payesh is cooled.
- Time to throw in the raisins and give the milk a hearty stir. Continue to cook for 3-4 minutes till it thickens.
- Switch off the heat, wait for 10-15 minutes, now add the nolen gur, while stirring continuously until the jaggery is completely incorporated into the milk. If you want it sweeter, feel free to ad some more nolen gur.
- Leave to cool. Refrigerate and serve cold or at room temperature.