Payesh is to Bengal, what payasam is to South India and kheer is to remainder of India. Come winters, and there’s a sure revelry that engulfs the ambiance in West Bengal as a result of it means the season of nolen gur (date palm jaggery) has arrived. Thus, the Nolen Gurer Payesh too, a decadent kheer/pudding made with recent date palm jaggery and rice. Although, a winter particular, there are different variations of this dish made with totally different forms of this typical jaggery out there all yr spherical.
Extra on Nolen Gurer Payesh
Translating the phrases in English, the recipe identify of this Bengali winter specialty would merely imply:
Nolen Gurer – Nolen gur or the date palm jaggery (the suffix ‘-er’ means ‘of’)
Payesh – Is the Bengali cousin of the Indian model candy rice pudding, additionally known as kheer
Since this Payesh recipe makes use of the quintessential date palm jaggery/nolen gur/khejur gur, it has a really rustic, earthy taste to it and an distinctive perfume too. This additionally makes this kheer stand out and be actually totally different than the common Chawal Ki Kheer that’s made with sugar.
As you savor this scrumptious Nolen Gurer Payesh, the style of it slowly grows on you. Solely leaving you with a longing to have increasingly. You see, it’s very simple to go extra with this dessert. So, be careful that consumption of yours. Have it scorching, heat or chilled, your selection. Simply keep in mind that on cooling, it can thicken extra.
A traditional Nolen Gurer Payesh recipe will at all times have the particular number of gobindo bhog rice in it. Although, you can also make this Payesh with the basmati rice that you’ve at your house.
On this Payesh, there isn’t any want of any further flavorings too because the date palm jaggery is sufficient to elevate the flavors. However typically, I do add a tej patta and a little bit of cardamom powder. You can even some nuts or dry fruits.
Making this specific Payesh is simple, however takes time and a spotlight. It’s best to at all times use a heavy kadai or pan in making recipes like these the place milk is boiled for a very long time. This helps in stopping the milk from getting burnt on the backside.
Step-by-Step Information
Easy methods to make Nolen Gurer Payesh
Preparation
1. Rinse ¼ cup basmati rice or gobindo bhog rice a few instances in water. Then, soak rice in sufficient water for 20 minutes.
2. Take 100 grams date palm jaggery (nolen gur).
3. Chop and preserve apart. You will have ½ cup of chopped date palm jaggery.
Making ready milk
4. Take 1 liter milk in a heavy kadai or pan.
5. Maintain the flame to a low and start to warmth milk.
6. Because the milk is being heated, stir sometimes.
7. Let the milk come to a boil. Then, simmer for 8 to 10 minutes extra after it involves a boil. Stir usually.
8. The milk will begin lowering in this time period.
Making Nolen Gurer Payesh
9. After 8 to 10 minutes of simmering, drain all of the water from the rice and add to the milk.
10. Then, add 1 small bay leaf (tej patta) and ¼ teaspoon cardamom powder.
11. Combine very nicely.
12. Simmer on low warmth until the rice grains are cooked. Stir usually.
13. Because the rice grains are cooking, the milk can even thicken and scale back extra. Stir usually in order that the rice doesn’t follow the pan. Additionally, scrape the dried milk solids from the perimeters and add to the simmering milk.
14. By the point the rice grains are cooked nicely, the milk will thicken nicely.
15. Simmer on low warmth. The rice grains must be cooked nicely. So, you possibly can style or mash a number of rice grains to see if they’re cooked nicely.
17. As soon as the rice grains are softened, swap off the warmth.
18. Subsequent, add 2 tablespoons cashews and 1 tablespoon raisins. You can even add almonds or pistachios as a substitute of cashews. For toddlers, you possibly can skip including dry fruits altogether or add cashew or almond powder. Dry fruits are non-compulsory and will be skipped too.
19. Combine very nicely.
20. Take away the pan from the stovetop and carry on the counter prime for 3 to 4 minutes until the warmth reduces a bit. Additionally, scrape off the dried milk solids from the sides and add to the payesh.
21. After 3 to 4 minutes, add one a part of the chopped date palm jaggery.
22. Combine very nicely.
23. Add the remaining jaggery.
24. Combine once more very nicely until all of the jaggery dissolves. Verify the style and if you need, you possibly can add some extra jaggery.
25. Serve Nolen Gurer Payesh scorching or heat. You can even refrigerate and serve it chilled. Whereas serving, garnish with a number of chopped cashews. Be aware that on cooling, the payesh will thicken extra.
What’s nolen gur
One in every of Bengal’s prized possessions is the nolen gur, additionally known as notun gur or khejur gur which is the recent date palm jaggery. And sure, one of the essential causes for a Bengali to anxiously look ahead to winters to reach is actually as a result of it additionally brings alongside the nolen gur with it. Meals is an especially integral a part of the Bengali tradition, and a true-blue Bengali will at all times take pleasure of their specialties.
As already talked about, nolen gur is often a winter delicacy. One of many issues that makes it distinctive is that it’s out there in 2 varieties – the liquid one often known as jhola gur and the strong one often known as patali gur.
Though, a Bengali would swear by jhola gur (nearly liquid gold for them!), the strong nolen gur can be a most well-liked selection due to its ease of availability throughout non-winter months as nicely.
The world of nolen gur
Similar to this Nolen Gurer Payesh, the date palm jaggery is utilized in many extra conventional Bengali dishes. A typical Sandesh known as the ‘jolbhora sandesh’ has a gooey heart of the liquid jhola gur, encased in a chenna/paneer combination that additionally has the nolen gur. Belief me, that’s an overdose which anybody would like to have!
Different classics like Narkel Naru, Mishti Doi, Rasgulla, patisapta, and so forth. will also be made with the nolen gur. As of late nolen gur ice lotions are additionally well-known.
This particular jaggery is actually a gem because it imparts a mellow sweetness plus a sure depth of aroma and taste in whichever preparation it turns into part of. Along with this, khejur gur is iron-rich and the micro-nutrients in it assist performing as immunity to the system towards many infections. Consuming it additionally helps curbing cramped calf muscle tissue and sore eyes.
Extra Kheer Recipes To Attempt!
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Nolen Gurer Payesh
Nolen gurer payesh is rice kheer or rice pudding made with date palm jaggery.
Prep Time 20 minutes
Prepare dinner Time 40 minutes
Whole Time 1 hour
Stop your display from going darkish whereas making the recipe
preparation for nolen gurer payesh
Rinse ¼ cup basmati rice or gobind bhog rice a few instances.
Then soak rice in sufficient water for 20 minutes.
Chop date palm jaggery and preserve apart.
You will have ½ cup of chopped dates palm jaggery.
making nolen gurer payesh
Take milk in a heavy kadai or pan.
Maintain flame to low and start to warmth milk.
Stir sometimes when the milk is getting heated.
Let the milk come to a boil. Then proceed to simmer the milk for 8 to 10 minutes extra after it involves a boil. Stir usually. The milk will begin lowering in this time period.
After 8 to 10 minutes of simmering, drain all of the water from the rice and add to the milk.
Then add 1 small tej patta and ¼ teaspoon cardamom powder. combine very nicely.
Simmer on low flame until the rice grains are cooked. Stir usually.
Because the rice grains get cooked, the milk can even thicken and scale back extra. So stir usually in order that rice doesn’t follow the pan.
By the point the rice grains are cooked nicely the milk will thicken nicely.
Simmer on low flame.
The rice grains must be cooked nicely. So you possibly can style or mash a number of rice grains to see if they’ve cooked nicely.
As soon as the rice grains are softened, then swap off the flame.
Then add 2 tablespoons cashews and 1 tablespoon raisins. You can even add almonds or pistachios as a substitute of cashews.
Combine very nicely.
Take away the pan from the range prime and carry on the counter prime for 3 to 4 minutes until the warmth reduces a bit.
Then add one a part of the dates palm jaggery. combine very nicely.
Add the remaining jaggery.
Combine once more very nicely until the entire jaggery dissolves.
Serve nolen gurer payesh scorching or heat. You can even refrigerate and serve this rice payesh chilled. Whereas serving garnish with a number of chopped cashews.
Diet Details
Nolen Gurer Payesh
Quantity Per Serving
Energy 339 Energy from Fats 90
% Day by day Worth*
Fats 10g15%
Saturated Fats 5g31%
Ldl cholesterol 25mg8%
Sodium 109mg5%
Potassium 404mg12%
Carbohydrates 51g17%
Sugar 40g44%
Protein 9g18%
Vitamin A 405IU8%
Calcium 294mg29%
Iron 0.8mg4%
* P.c Day by day Values are primarily based on a 2000 calorie weight loss plan.
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