Nolen Gurer patalir payes(bengali kheer or Bengali rice pudding with date palm jaggery)

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 Nolen Gurer patalir payes(bengali kheer or Bengali rice pudding with date palm jaggery)

Nolan gur ( jaggery) is famous in Bengal, it is made in winter, palm tree juice is made from mesh. The palm juice is also taken raw as tari(Bengali term) But there is no pair of this jaggery in Bengal, and I do not know that it can be found anywhere else in India.


Prep Time:15 mins
Cook Time:35 mins
Total Time:50 minutes
ingrediants
  • 1/2cup  gobind bhog rice(mainly available in West Bengal)

  • 1 litre fat milk 

  • ½ cup chopped dates palm jaggery ( can add more to taste)

  • 1  tej patta ( bay leaf)

  • 2 tablespoons chopped cashews ( optional)

    • 1 tablespoon cherry - (for garnishing-optional)

Procedure

Wash the rice and keep aside.

Add milk and bay leaf in a heavy bottom pan and bring it to a boil.

When the milk starts boiling add  rice to it and start stirring continuously to prevent scalding .

 Wait till the rice gets cooked before you add gur (jaggery). It normally takes half an hour.
Once the rice is done turn off the flame and add gur(jaggery).

Wait for about five minutes to allow the payesh to cool down.
Garnish with cashews and cherries and serve hot or cool.


Note: Before adding gur(jaggery),make sure the flame should be turned off,otherwise the milk may split.

     
gur/jaggery

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