Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, nolen gurar payesh / jaggery flavour rice pudding. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Boil milk in a heavy bottom pan. Nolen Gurer Payesh or Jaggery flavored Rice Pudding is a signature dish of Makar Sankranti celebration which is more popularly known as Poush Parbon in West Bengal. It is one of the simplest desserts I've ever had yet it is the trickiest preparation as well. 'Nolen Gurer Payesh' needs only three.
Nolen gurar payesh / jaggery flavour rice pudding is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Nolen gurar payesh / jaggery flavour rice pudding is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook nolen gurar payesh / jaggery flavour rice pudding using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Nolen gurar payesh / jaggery flavour rice pudding:
- Take 1 litre full cream milk
- Make ready 1 cup date Jaggery
- Get 100 gm fragrant white rice (Bengali called Gobindobhog)
- Prepare 1 pinch salt
- Prepare 2 tablespoons chopped almond
- Get 1 tablespoons cherries for garnished
Nolen gurer payesh can be served hot. There is a very popular proverb in our native language "Baro mase tero parbon" meaning we observe thirteen festivals in twelve months. The Bengali community is noted for their fondness for observing festivals. And if festival comes, can food be far behind.
Instructions to make Nolen gurar payesh / jaggery flavour rice pudding:
- Boil milk in a heavy bottom pan. Once milk starts boiling simmer it until, reduces to half of the original volume.
- During this process foam will be formed on top of the milk, mix the foam into the milk with wooden ladle. Scrap off the sides of the pan and mix into the milk time to time.
- Add the washed and drained rice into the simmering milk and allow it to cook on low flame for 10 - 15 minutes or until the rice is almost done. Keep stirring the milk continuously otherwise rice will stick to the bottom.
- When the rice is almost done, simmer the flame and add the jaggery slowly.
- Keep stirring constantly. Simmer the milk for another 5 minutes or until PAYESH thickens a bit then add a pinch of salt to inhance the taste and has uniform colour.
- Switch off the flame and allow it to come to room temperature.
- Transfer to serving bowls and garnished the chopped badam and cherries.
- It can be stored up to 2 - 3 days if refrigerated in air tight container….
Every festival comes with its own signature food. Bengali Rice Pudding with Date Palm Jaggery, Bellam Paramannam/Annam Payasam/Andhra Style Jaggery Rice Pudding Nolen Gurer Payesh or Jaggery flavored Rice Pudding is a signature dish of Makar Sankranti celebration which is more popularly known as Poush. Payesh is nothing but Indian style Rice Pudding, made by boiling milk, basmati or any aromatic rice and sugar or jaggery. In USA Bengal's Date Palm Jaggery is not avaible. But few days back one of our family friend brought some of the Bengal's Date Palm Jaggery for me, as he.
So that’s going to wrap it up for this special food nolen gurar payesh / jaggery flavour rice pudding recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
