Nolen Gurer Payesh

Preparation For Nolen Gurer Payesh

• Rinse ¼ cup basmati rice or gobind bhog rice a couple of times.

• Then soak rice in enough water for 20 minutes.

• Chop date palm jaggery and keep aside.

• You will need ½ cup of chopped dates palm jaggery.

Making Nolen Gurer Payesh

• Take milk in a heavy kadai or pan.

• Keep flame to low and begin to heat milk.

• Stir occasionally when the milk is getting heated.

• Let the milk come to a boil. Then continue to simmer the milk for 8 to 10 minutes more after it comes to a boil. Stir often. The milk will start reducing in this period of time.

• After 8 to 10 minutes of simmering, drain all the water from the rice and add to the milk.

• Then add 1 small tej patta and ¼ teaspoon cardamom powder. mix very well.

• Simmer on low flame till the rice grains are cooked. Stir often.

• As the rice grains get cooked, the milk will also thicken and reduce more. So stir often so that rice does not stick to the pan.

• By the time the rice grains are cooked well the milk will thicken well.

• Simmer on low flame.

• The rice grains have to be cooked well. So you can taste or mash a few rice grains to see if they have cooked well.

• Once the rice grains are softened, then switch off the flame.

• Then add 2 tablespoons cashews and 1 tablespoon raisins. You can also add almonds or pistachios instead of cashews.

• Mix very well.

• Remove the pan from the stove top and keep on the counter top for 3 to 4 minutes till the heat reduces a bit.

• Then add one part of the dates palm jaggery. mix very well.

• Add the remaining jaggery.

• Mix again very well till all of the jaggery dissolves.

• Serve nolen gurer payesh hot or warm. You can also refrigerate and serve this rice payesh chilled. While serving garnish with a few chopped cashews.