Nolen gur or date palm jaggery is a very special item in Bengali kitchen. It is widely used in desserts for its special taste and flavor. It adds a very luscious flavor to every dish and adds an awesome taste.
This was my first attempt on payesh(rice pudding also called kheer in Hindi) with date palm jaggery and it turned out real awesome.
Preparation time : 20 mins
Total time : 1 hour
Yields : 4-5
Ingredients:
- Whole milk - 2 Liters
- Rice - 4 Tbsp(Preferably Gobindhobhog)
- Sweetened Condensed milk - 1/3 can
- Nolen gur(Palm jaggery) - 1/2 cup
- Bay leaf - 1
- Green Cardamoms - 4
- Raisins - 2 Tbsp
- Cashews - 1/2 cup
- Pistachios/Almonds - For garnishing
1. Wash the rice and then soak in water for around 20 minutes.
2. Remove the rice from water and spread in kitchen towel to dry.
3. In a heavy bottomed pan add milk and bring it to boil. Add bay leaf. Keep cooking the milk on medium low flame, stirring continuously till it reduces to 2/3rd.
4. Split the cashews and add in the milk. Add the raisins as well.
5. Add rice and cook with frequent intermittent stirring till rice is almost done.
6. Add condensed milk. (I usually add condensed milk to make it creamy but it is optional You can adjust the sweetness with jaggery)
7. Crush the green cardamoms into fine powder and add.
8. Cook till rice is fully cooked and the mix reduces to half the amount.
9. Remove from stove and let it cool down to room temperature.
10. Grate the palm jaggery and add into the payesh. Mix very well and put it on stove and cook for another 2-3 minutes so that the jaggery melts completely and is well blended.
11. Serve hot or chilled. Garnish with chopped pistachios and almonds while serving.
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