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
cardamom powder,
milk powder,
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.
