Nolen Gurer Payesh

Bengali

Medium

Dessert

Traditional Nolen Gurer Payesh made with date palm jaggery and gobindobhog rice

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Nolen Gurer Payesh
: A Slow-Cooked Bengali Dessert For Winter Festivals

Name: ~Nolen Gurer Payesh~: A Slow-Cooked Bengali Dessert For Winter Festivals
Total time: 55 min
Yield: 1
Cuisine: Bengali
Ingredients: ¼ cup Gobindobhog rice; 1 litre Full-cream milk; 120–150 g Nolen gur (date palm jaggery, grated); 1 tsp Ghee; 3 pods Green cardamom (crushed); 1 Bay leaf; 10–12 Cashews (halved); 1 tbsp Raisins

55 mins

Cooking Time

Medium

Difficulty

Ingredients

Veg

Diet

Nolen Gurer Payesh is a winter-exclusive Bengali rice pudding made with aromatic gobindobhog rice and seasonal date palm jaggery. Slow-cooked in full-cream milk, this payesh has a deep caramel flavour and delicate sweetness, making it a staple dessert during harvest festivals and traditional family gatherings.

Ingredients

UNITSIngredients

¼ cupGobindobhog rice

1 litreFull-cream milk

120–150 gNolen gur (date palm jaggery, grated)

1 tspGhee

3 podsGreen cardamom (crushed)

1Bay leaf

10–12Cashews (halved)

1 tbspRaisins

Follow
Directions

Description - Step 1

Wash And Prep The Rice

Wash the gobindobhog rice gently until the water runs clear. Drain completely and spread it on a plate for a few minutes. The rice should be damp but not soaking wet, allowing it to cook evenly without turning mushy.

Step 1

Wash And Prep The Rice

5 Minutes

Step 2

Begin Reducing The Milk

15 Minutes

Step 3

Cook The Rice In Milk

15 Minutes

Step 4

Fry The Dry Fruits

3 Minutes

Plate it up!

Plating Instructions

Serve as the final course after a simple rice-based meal to let the flavours shine.

Pairing Instructions

Use earthenware or small bowls to retain warmth and enhance the traditional presentation.

Garnishing Instructions

No garnish is required. The aroma of nolen gur and cardamom defines this classic winter dessert.