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A classic Bengali rice pudding, slow-cooked to creamy perfection. The unique, smoky sweetness of date palm jaggery (Nolen Gur) makes this dessert an unforgettable winter delicacy.
Prepare the Rice (15 minutes prep)
Slow-Cook the Milk and Rice (50-60 minutes)
Incorporate the Nolen Gur (10 minutes)
A classic Bengali rice pudding, slow-cooked to creamy perfection. The unique, smoky sweetness of date palm jaggery (Nolen Gur) makes this dessert an unforgettable winter delicacy.
This bengali recipe takes 75 minutes to prepare and yields 4 servings. At 513.02 calories per serving with 13.85g of protein, it's a moderately challenging recipe perfect for dessert.
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Garnish and Serve (5 minutes)
Incorporate chopped almonds (badam) and pistachios (pista) along with or instead of cashews for a different texture and flavor profile.
Add a few strands of saffron (kesar), soaked in 2 tablespoons of warm milk, along with the jaggery for a richer color and royal aroma.
For a plant-based version, use full-fat coconut milk and a touch of coconut cream instead of dairy milk. Use coconut oil in place of ghee. The flavor will be distinct but equally delicious.
For a quicker, richer version, you can add 1/4 cup of condensed milk after the rice is cooked. If you do, reduce the amount of Nolen Gur to adjust for sweetness.
Made with a large quantity of milk, this dessert is a good source of calcium, which is essential for maintaining strong bones and teeth.
The carbohydrates from rice and the natural sugars from jaggery provide a quick and satisfying source of energy, making it a comforting treat.
Unlike refined white sugar, Nolen Gur (date palm jaggery) is unrefined and retains trace minerals like iron, magnesium, and potassium, offering a slightly more nutritious sweetness.
Nolen Gurer Payesh is an indulgent dessert, rich in calories, fat, and sugar. While it's not considered a health food, it's made with natural ingredients. The milk provides calcium, and Nolen Gur is a less processed sweetener than white sugar, containing some minerals. It's best enjoyed in moderation as a special treat.
One serving (approximately 1 cup or 340g) of Nolen Gurer Payesh contains around 450-550 calories, depending on the fat content of the milk and the exact amount of jaggery and nuts used.
Curdling is the most common issue and it happens when jaggery is added to milk that is too hot. Jaggery has acidic properties that can cause milk proteins to separate. To prevent this, always turn off the heat and let the payesh cool for at least 5-10 minutes before stirring in the jaggery.
Nolen Gur is a seasonal date palm jaggery from Bengal, prized for its unique smoky and caramel-like flavor. While you can substitute it with regular palm jaggery or even dark brown sugar, the authentic taste and aroma of the dish will be lost. Nolen Gur is what makes this payesh special.
The traditional and best choice is Gobindobhog rice, a short-grain, aromatic rice from Bengal. Its natural fragrance and starchy quality create a thick, creamy texture. If unavailable, you can use any other short-grain aromatic rice or even broken Basmati rice.
Let the payesh cool completely to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. The payesh will thicken significantly in the fridge. You can enjoy it chilled or gently reheat it with a splash of milk to loosen the consistency.
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