Nolen Gurer Millet Payesh (Millet & Date Palm Jaggery Kheer / Pudding)

 

             Nolen Gurer Millet Payesh is a my take on the traditional Bengali Rice Kheer / Pudding / Payasam that is typically prepared with a special variety of aromatic small grain rice called Gobindo Bhog and date palm jaggery called Nolen / Notun Gur. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it. 

             However, in this recipe, I replaced the rice with Foxtail millet to give it a healthy touch to the kheer. You can relish it at room temperature or chilled. It can be enjoyed as a festive dessert, an after meal dessert or as a side dish with poori / paratha. It is simply wholesome and very satisfying. So check out the step by step pictorial recipe to prepare this sweet delicacy.

• 1 cup cooked & mashed Foxtail Millet
• 1 bay leaf
• pinch of salt
• 2 cups full fat milk
• 1/3 cup Nolen gur (date palm jaggery)
• 1/4 tsp. cardamom powder
• 2 tbsp. milk powder
• 1-2 tbsp. chopped pistachios & almonds
• pinch of saffron strands soaked in 1 tbsp. water

          

          

          Bring the milk to a boil along with a pinch of salt and bay leaf. Add all the ingredients and combine everything well.

          Simmer on a low flame and keep stirring at intervals till the payesh turns thick to a desired consistency. (keep it slightly runny as it will turn thick once it cools down).

          Garnish as desired and serve at room temperature or chilled.

         Bring the milk to a boil along with a pinch of salt & bay leaf. 

                               Add cooked & mashed millet,

                                 cardamom powder, 

                                milk powder,

                                date palm jaggery,

                                 dry fruits,

                                 and saffron water.

Simmer on a low flame and keep stirring at intervals till the payesh turns thick to a desired consistency.

              Garnish as desired & serve at room temperature or chilled.