Nolen gurer payesh recipe – bengali nolen gurer payesh( or date palm jaggery) is actually a winter special rice kheer sweet to celebrate our poush parbon festival. Nolen gur which is known as notun gur, khejur gur or patali gur is the main attraction of this bengali chaler payesh or rice pudding recipe. Though gobindo bhog rice, milk, and cardamom powder are also important ingredients for making this recipe. This nolen gurer payesh is common in the wintertime birthday celebration in every Bengali household from West Bengal and Bangladesh.
Nolen gurer payesh looks slight brown in colour and taste-wise completely different from similar bengali homemade dessert sugar added rice kheer recipe. Old people say in their childhood, winter’s first(first brought at home) nolen gur was used to prepare payesh or kheer for serving it first to the deity of the family. And then only they could eat it or use this gur in the making of other bengali sweets.
As we Bengalis are popular for our sweet tooth so we just can’t keep ourselves away from this delicious and aromatic khejur gurer payesh. This date palm jaggery is only available in winter, so to satisfy my craving, I store this gur in my freezer and prepare all nolen gurer recipes including this payesh throughout the year.
Have you ever prepared this nolen gurer sweet at night and served it chilled on the next day with breakfast or lunch? Yes, I love to do it, especially in winter. You can try it once, trust me it will simply work.
You can use Gobindo bhog or even basmati rice for making this bengali style nolen gurer payesh recipe. Even we can add Patali gur or solid date palm jaggery to this kheer recipe instead of nolen gur. As the solidified liquid nolen gur is itself patali gur. Liquid nolen gur or khejur gur is less sweet than patali gur so you may add it for more sweetness.
Bengali eagerly waits when the season’s first nolen gur comes to the market and they will make different sweet recipes with it. Nolen gurer payesh, dudh puli, patishapta pitha, gokul pithe are common bengali style sweet recipes in poush parbon. Apart from this nolen gur er payesh recipe, nolen gurer rosogolla, nolen gurer ice cream, nolen gurer sandesh are also high on demand among bengali people.
People sometimes complain, for making this bengali payesh or rice kheer while they add gur or jaggery to the milk, it curdles. I advise them to add nolen gur or date palm jaggery, at last to this rice kheer or pudding just to avoid spoiling the milk.
We know that bengali nolen gur has an awesome and unique flavor and taste. But do you know, traditionally it is kept in the earthen pot for a long time? That earthen smell is also infused in this jaggery and takes it in another level of awesomeness?
What is nolen gur or date palm jaggery and how it’s made?
Date palm jaggery is nolen gur in our bengali language which is actually the sweet sap of date palm tree. That sweet sap is cooked or boiled for making this gur or jaggery. Chilling days of winter are the only season to collect that sap.
Nolen gur or date palm jaggery makers appoint some people to collect this sweet sap from the date palm tree. Those people first climb up the tree and cut most of the lower leaves of it. Then they nicely clean and trim that portion with a sharp tool to completely remove the dry skins from there. And make a deep cut and insert a spout through that cut. Lastly, they hang the earthen pot just below the spouts to fill the pots with the sweet sap.
After a few days, when the pots will be full of the sap, one early morning they bring the pots down from the tree. And then they take all the pots to the makers. The makers first, strain the sap and then cook it for a certain time to get this date palm jaggery which is nolen gur. When the gur cools down then they pour it into the fresh earthen pot and send it to the market for selling.
Try this delicious bengali style gur er payesh or rice kheer recipe at home. Let me know your valuable feedback by writing it down in the comment section below.
You may try other easy sweet recipes from my website
- Birthday or jonmodin special payesh recipe(with sugar)
- Dudh puli recipe
- Patishapta recipe
- Choshir payesh recipe
Nolen gurer payesh recipe |bengali rice kheer with gur
Prep time: 5 mins
Cook time: 1 hrs 15 mins
Served in: 1 hr 20 mins
Served for: 4-5 people
Course: Sweet dish
Author: Moumita Paul
- 1/4 cup gobindo bhog rice or basmati rice
- 1-liter full-fat milk
- 10 tbsp nolen gur or date palm jaggery
- 2 tsp ghee
- 14-15 cashew nuts
- a handful of kismish
- 2 green cardamom
- 1-2 bay leaves
How to make nolen gurer payesh recipe
- First, take 1/4 cup of gobindo bhog or basmati rice in a bowl. Then clean it for 4-5 times and soak it in enough water for 30 mins.
- At the same time, take a vessel with 1-liter full-fat milk and place it on the low heat. Let it boil for 30 mins too.
How to make nolen gurer payesh
- When the milk starts boiling, add 2 crushed green cardamom and bay leaves into the milk. Stir the milk frequently and scrap the pan’s sides too.
- After 30 mins, drain the water from the soaked rice and add it to the milk. Let the rice cook into the milk.
- Once the rice properly cooked, check it by pressing the rice grains with fingertips. If you can easily mash the rice grains that indicates the rice is perfectly cooked.
- Then add the cashew nuts and raisins or kismis(soaked in water) to the pan. Let it cook in milk for 3-4 mins.
- After that add 2 tsp of ghee to it and mix it well. Let it boil for 1-2 mins for spreading the aroma of ghee all over it.
- Then add 10 tbsp nolen gur to the pan and mix it nicely. You may add more or less gur as per your taste.
- After adding gur the consistency of this mixture will be thin, then cook it for 8-10 mins with continuous stirring. After 8-10 mins of slow cooking, the consistency must be perfect as shown in the pic below. Then turn off the flame and cool it down.
- But don’t make it too thick. As after cooling down it will automatically get a thick consistency and might get sticky too.
- When it cools down, serve this bengali nolen gurer or notun khejur gurer or patali gurer payesh. Even you may garnish it with chopped dry nuts too.
- Don’t use a steel vessel while making this recipe.
- It’s consistency is total up to you, but don’t make it too thick.
- Continues stirring is required after adding the nolen gur to the pan to avoid burning from the bottom.
- You may keep it in the refrigerator for 1- 2 days in an airtight container.
- Aways lastly put the date palm jaggery to retain its wonderful flavor and taste into this sweet and that won’t spoil the milk too.