: A Slow-Cooked Bengali Dessert For Winter Festivals
55 mins
Cooking Time
Difficulty
8
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.
Description - Step 2
Begin Reducing The Milk
Pour the milk into a heavy-bottomed pan and bring it to a boil on medium heat. Add the bay leaf. Once boiling, reduce the heat and allow the milk to simmer, stirring frequently to prevent sticking. The milk should reduce slightly and thicken before adding rice.
Description - Step 3
Cook The Rice In Milk
Add the washed rice to the simmering milk. Stir gently and cook on low heat, stirring at regular intervals. The rice will slowly swell and release starch, thickening the milk naturally. This slow cooking is essential for payesh’s creamy texture.
Description - Step 4
Fry The Dry Fruits
In a small pan, heat ghee and lightly fry the cashews and raisins until aromatic and lightly golden. Set aside. This step enhances flavour and adds richness to the finished payesh.
Description - Step 5
Finish Cooking The Payesh
Once the rice is fully cooked and the milk has thickened to a flowing consistency, add crushed cardamom and the fried dry fruits. Switch off the heat and allow the payesh to cool slightly for a few minutes.
Description - Step 6
Add Nolen Gur
Add the grated nolen gur to the warm (not boiling) payesh. Stir gently until the jaggery dissolves completely. Taste and adjust the sweetness if needed. The payesh will deepen in colour and develop its signature caramel aroma.
Description - Step 7
Rest And Set
Allow the payesh to rest before serving. This resting period helps the flavours settle and the texture thicken slightly, giving the dessert its traditional richness.
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Bengali
Dessert
