Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bong Style)

 

             This is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with 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. 

             A special variety of aromatic small grain rice called Gobindo Bhog is used in this recipe. However, you can substitute it with Basmati Rice or any short grain rice. Relish it at room temperature or chilled. It can also be enjoyed as 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.

    

• 3 tbsp. Gobindo Bhog rice (small grained aromatic rice), soaked for 30 minutes
• 1 tsp. ghee
• pinch of salt
• 500 ml. full fat milk
• 1/3 cup jaggery (Nolen gur) or as required
• 1/4 tsp. cardamom powder
• 2 tbsp. chopped pistachios & almonds
• pinch of saffron strands

          Drain the soaked rice and to it add a pinch of salt and ghee. Give it a mix and keep aside.

          Bring the milk to a boil. Add the rice and simmer on a low flame till the rice is cooked. Keep stirring at intervals so it does not stick at the bottom. 

          Switch off the flame and allow it to cool down for 4-5 minutes. 

          Then add the jaggery, cardamom powder, chopped nuts and saffron. Combine everything well & simmer for 1-2 minutes.

          Garnish as desired and serve at room temperature or chilled.

  Drain the soaked rice & add a pinch of salt & ghee. Mix well & keep aside.

                            Bring the milk to a boil. 

Add the rice & simmer on a low flame till the rice is cooked. Keep stirring at intervals so it does not stick at the bottom.   

        Switch off the flame & allow it to cool down for 4-5 minutes. 

     Add the jaggery, cardamom powder, chopped nuts & saffron. 

              Combine everything well & simmer for 1-2 minutes.

          Garnish as desired & serve at room temperature or chilled.

Chaler Payesh (Rice Kheer / Payasam / Pudding - Bong style)

              Chaler Payesh is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with  Gobindo Bhog, a special variety of fragrant small grain rice. However, I had to use Basmati rice as the former was unavailable. This recipe involves a lot of stirring till the rice is well cooked and you get the desired consistency. Relish it at room temperature or chilled. So check out the step by step pictorial recipe to prepare this sweet delicacy.

          During the season, Date Palm Jaggery called Nolen / Notun Gur is also used to prepare this dessert. Then it is called Nolen Gurer Payesh. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it. 

          Enjoy this chaler payesh as an after meal dessert or as a side dish with poori or paratha. It simply tastes awesome and soul satisfying. Among most Bengalis, this payesh is a must during special occasions like, festivals, weddings, birthdays, etc. without which any celebration is considered incomplete.

• 750 ml. full fat milk 
• 1 tbsp. ghee
• pinch of salt
• 1/4 cup Basmati rice 
• 1/2 tsp. cardamom powder
• 2 bay leaves
• 1/2 cup sugar candy 
• few chopped nuts

          Soak the rice for 30 minutes. Then drain well. In a bowl, take the drained rice and to it add a pinch of salt, ghee and cardamom powder. Mix well and keep aside.

         In a heavy bottomed saucepan, bring the milk and bay leaves to a boil. Simmer on a low flame for 4-5 minutes. 

         Now add the ghee rice and cook on a low flame. Keep stirring at intervals so that it does not stick to the bottom.

          When the rice is almost done, add the sugar candy and the chopped nuts (keep aside few to garnish). Cook further till the payesh comes to a desired consistency. 

          Switch off the flame and garnish with the chopped nuts. Serve at room temperature or chilled. 

Note - 

1.  You may also garnish with some dry rose petals and / or a pinch of saffron. However, it is purely optional. Traditionally it is not used. 

2.  In the absence of Gobindo bhog rice, you may make use of basmati rice as I did or any fragrant short grain rice. 

3.  I have sweetened this payesh with sugar candy for an authentic touch. However, you may add normal sugar or jaggery if you wish.

                 Mix the rice, a pinch of salt, ghee & cardamom powder. 

           Bring the milk & bay leaves to a boil. Simmer for 4-5 minutes. 

             Add the rice & cook on a low flame. Keep stirring at intervals so

             that it does not stick to the bottom.

           When the rice is almost done, add the chopped nuts (keep aside few

           to garnish).

                               and the sugar candy.

                   Cook further till the payesh comes to a desired consistency. 

                    Switch off the flame & garnish with the chopped nuts.

                     Serve at room temperature or chilled. 

Carrot Rice Kheer / Payasam / Pudding

 

          This is a nice twist to the original North Indian special Gajar ka halwa (carrot pudding) where I added some rice along with grated carrots to come up with this yummy kheer or payasam. 

          In this version, the quantity of milk is more as I cooked the carrots and rice in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. 

          To make it more healthy, you can substitute regular sugar with brown sugar. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 1 med. size carrot, grated
• 1/4 cup Basmati rice, soaked
• 1/2 litre milk
• pinch of salt
• 1 tsp. ghee 
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• 1 tsp. rose water
• 2 drops of kewra essence

          Bring the milk to a boil. Add the grated carrot, soaked rice, pinch of salt and ghee. Cook on a low flame till it turns soft. 

          Now add sugar, cardamom powder and chopped pistachios. Continue to simmer till it turns slightly thick and you get the right consistency. 

          When done, switch off the flame. Add the saffron, rose water and kewra essence. Give it a stir and keep aside to cool down. Serve chilled. 

Mysore Pak Kheer / Payasam / Pudding - Fusion Style

          Have any leftover Mysore Pak and do not know what to do with it? Then go ahead and dish out this fusion style kheer. Make the usual rice kheer and add in some crumbled Mysore Pak as sweetener, instead of sugar and voila! you have an extremely yummy dessert in front of you in a new avatar. How cool is that. So go ahead and give it a try and surprise your loved ones with your new creative fusion dessert. Enjoy it just as it is, as an after-meal dessert or as a side dish with poori / paratha.

• 2-3 cups milk
• 1 cup cooked rice
• 5-6 mysore pak, crumbled

          Pressure cook milk and rice for 2-3 whistles. Add the mysore pak and simmer for 4-5 minutes on a low flame. Switch off the flame and allow it to cool. 

          Refrigerate till serving time. Serve, garnished with some crumbled mysore cook as an after meal dessert. They can also be relished along with poori or paratha.

Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bong Style)

          This is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with 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. 

          A special variety of aromatic small grain rice called Gobindo Bhog is used in this recipe. But you can also substitute it with Basmati Rice. Relish it at room temperature or chilled. So check out the step by step pictorial recipe to prepare this sweet delicacy.

          Rice Kheer is traditionally prepared by boiling milk along with rice, sugar / jaggery. This involves a lot of stirring till the rice is cooked and you get the desired consistency. But today I would like to share an easy method that I came across. 

          I used boiled rice which was later mixed with the remaining ingredients. This takes very less time and effort, retaining the same taste and flavour. Enjoy it as an after meal dessert or relish it as a side dish with poori or paratha. It is simply wholesome and very satisfying.

• 1/4 cup small grained aromatic rice, soaked in water for 30 minutes
• pinch of salt
• 1-2 bay leaves
• 1 cup milk
• 1 tsp. ghee
• 1/3 cup jaggery (Nolen gur) or as required
• 1/3 cup milk powder
• 1/4 tsp. cardamom powder
• 1-2 tsp. chopped pistachios 
• pinch of saffron

          Pressure cook the rice in 3/4 cup water and bay leaves for 3-4 whistles. Discard the bay leaves and add a pinch of salt and ghee. Mash well. 

          Then add the milk, cardamom powder, jaggery and milk powder. Combine everything well. 

          Garnish with chopped nuts and saffron and serve at room temperature or chilled.

                                  Add a pinch of salt & ghee to boiled rice & mash well. 

                                  Then add milk, cardamom powder, 

                                  nolen gur (Jaggery).

                                  Heat in the microwave for a minute.

                                  jaggery and 

                                  milk powder. 

                                  Combine everything well. 

                  Garnish with chopped nuts & saffron & serve at room temperature / chilled.