Can I use another rice if I don't have gobindobhog?

Yes, but the texture and aroma will change. Use another short-grain fragrant rice if possible, since gobindobhog gives the most authentic creamy result.

Should I serve Nolen Gurer Payesh warm or cold?

Both work well. Slightly warm highlights the jaggery's fragrance, while chilled gives a thicker, richer spoonable texture.

How do I store leftover payesh?

Cool it completely, then refrigerate in a covered container. It will thicken as it sits, so stir in a little milk before serving if needed.

Can I add the jaggery and then cook it again?

It is better not to. Reheating after adding nolen gur can dull its aroma and may risk splitting the milk.

How do I know when the rice is cooked enough?

The grains should be fully soft and swollen, and the milk should look creamy and slightly thickened, not thin or watery.

Home / Recipes / bengali / Nolen Gurer Payesh

bengaliMediumvegetariangluten freesoy freejain

Nolen Gurer Payesh

RATING

4.7/5(187)

TASTE SCORE

10/10

A beloved Bengali winter dessert made by slowly cooking gobindobhog rice in milk until creamy, then sweetening it with fragrant date palm jaggery. Rich, comforting, and perfect served slightly warm or chilled.

PREP

10m

COOK

50m

SERVES

1 KATORI

340 cal

SERVINGS

INGREDIENTS

For 4 servings

¼ cupgobindobhog rice · washed and soaked for 20 minutes, then drained1 lfull-fat milk1 pcsbay leaf2 pcsgreen cardamom · lightly crushed120 gnolen gur · grated or chopped finely1 tbspcashews · halved1 tbspraisins

NUTRITION · PER SERVING

340

CALORIES · 1 KATORI

Protein9g · 11%

Carbs56g · 66%

Fat9g · 24%

Fiber0g

Sugar44g

Saturated fat5g

Cholesterol26mg

Sodium115mg

Potassium427mg

Phosphorus281mg

How we calculate →

METHOD · 7 STEPS

prep · ~20 min
Prepare the rice and jaggery.
1.Wash the gobindobhog rice gently until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Grate or chop the nolen gur finely so it melts quickly later.
boil · ~10 min
Bring the milk to a gentle boil.
Pour the milk into a heavy pan and add the bay leaf and green cardamom. Bring it to a gentle boil over medium heat, stirring often so the milk does not catch at the bottom.
TIPUse a heavy-bottomed pan and keep the heat moderate so the milk reduces slowly without scorching.
simmer · ~30 min
Cook the rice in the milk.
1.Add the drained rice to the boiling milk and stir well.
2.Lower the heat and cook uncovered, stirring every few minutes.
3.Scrape down the milk solids from the sides of the pan and mix them back in.
4.Cook until the rice is soft and the milk has thickened to a creamy consistency.
TIPStir gently but regularly so the rice cooks evenly and the payesh stays smooth.
rest · ~10 min
Cool the payesh slightly before adding the jaggery.
Turn off the heat and let the payesh sit for 8 to 10 minutes. This keeps the milk from splitting when the nolen gur is mixed in.
TIPNever add date palm jaggery to vigorously boiling milk, or the payesh can curdle.
mix · ~3 min
Mix in the nolen gur.
1.Remove the bay leaf and cardamom pods if you like a smoother finish.
2.Add the grated nolen gur little by little, stirring after each addition.
3.Mix until the jaggery fully melts into the warm payesh.
garnish
Finish with cashews and raisins.
Stir in the cashews and raisins, reserving a few for the top if you like. The payesh will thicken a little more as it stands.
serve
Serve warm or chilled.
Spoon the payesh into katoris and serve slightly warm for the best jaggery aroma, or chill for a firmer, richer texture.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the milk at a gentle simmer, not a hard boil, so it reduces evenly without catching on the base.
2
Stir and scrape the sides of the pan regularly; those thickened milk solids give payesh its classic rich body.
3
Add the nolen gur only after the payesh cools slightly, or the milk may split and turn grainy.
4
Grate the jaggery finely so it melts quickly into the warm payesh without needing extra heat.
5
If chilling, keep the payesh slightly looser in the pan because the rice and milk will thicken more in the fridge.
6
For the best winter aroma, serve it just slightly warm rather than piping hot after the jaggery is mixed in.
7
Gobindobhog gives the most authentic texture, but watch it closely since short-grain rice thickens the milk fast.