Payesh is to Bengal, what payasam is to South India and kheer is to rest of India. Come winters, and there’s a certain revelry that engulfs the atmosphere in West Bengal because it means the season of nolen gur (date palm jaggery) has arrived. Thus, the Nolen Gurer Payesh too, a decadent kheer/pudding made with fresh date palm jaggery and rice. Though, a winter special, there are other variations of this dish made with different varieties of this typical jaggery available all year round.
More on Nolen Gurer Payesh
Translating the words in English, the recipe name of this Bengali winter specialty would simply mean:
Nolen Gurer – Nolen gur or the date palm jaggery (the suffix ‘-er’ means ‘of’)
Payesh – Is the Bengali cousin of the Indian style sweet rice pudding, also called kheer
Since this Payesh recipe uses the quintessential date palm jaggery/nolen gur/khejur gur, it has a very rustic, earthy flavor to it and an exceptional fragrance too. This also makes this kheer stand out and be really different than the regular Chawal Ki Kheer that is made with sugar.
As you savor this delicious Nolen Gurer Payesh, the taste of it slowly grows on you. Only leaving you with a longing to have more and more. You see, it’s very easy to go excess with this dessert. So, watch out that intake of yours. Have it hot, warm or chilled, your choice. Just remember that on cooling, it will thicken more.
A classic Nolen Gurer Payesh recipe will always have the special variety of gobindo bhog rice in it. Though, you can make this Payesh with the basmati rice that you have at your home.
In this Payesh, there is no need of any extra flavorings too as the date palm jaggery is enough to elevate the flavors. But sometimes, I do add a tej patta and a bit of cardamom powder. You can also some nuts or dry fruits.
Making this particular Payesh is easy, but takes time and attention. You should always use a heavy kadai or pan in making recipes like these where milk is boiled for a long time. This helps in preventing the milk from getting burnt at the bottom.
Step-by-Step Guide
How to make Nolen Gurer Payesh
Preparation
1. Rinse ¼ cup basmati rice or gobindo bhog rice a couple of times in water. Then, soak rice in enough water for 20 minutes.
2. Take 100 grams date palm jaggery (nolen gur).
3. Chop and keep aside. You will need ½ cup of chopped date palm jaggery.
Preparing milk
4. Take 1 liter milk in a heavy kadai or pan.
5. Keep the flame to a low and begin to heat milk.
6. As the milk is being heated, stir occasionally.
7. Let the milk come to a boil. Then, simmer for 8 to 10 minutes more after it comes to a boil. Stir often.
8. The milk will start reducing in this period of time.
Making Nolen Gurer Payesh
9. After 8 to 10 minutes of simmering, drain all 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. Mix very well.
12. Simmer on low heat till the rice grains are cooked. Stir often.
13. As the rice grains are cooking, the milk will also thicken and reduce more. Stir often so that the rice does not stick to the pan. Also, scrape the dried milk solids from the sides and add to the simmering milk.
14. By the time the rice grains are cooked well, the milk will thicken well.
15. Simmer on low heat. The rice grains have to be cooked well. So, you can taste or mash a few rice grains to see if they are cooked well.
17. Once the rice grains are softened, switch off the heat.
18. Next, add 2 tablespoons cashews and 1 tablespoon raisins. You can also add almonds or pistachios instead of cashews. For toddlers, you can skip adding dry fruits altogether or add cashew or almond powder. Dry fruits are optional and can be skipped too.
19. Mix very well.
20. Remove the pan from the stovetop and keep on the counter top for 3 to 4 minutes till the heat reduces a bit. Also, scrape off the dried milk solids from the edges and add to the payesh.
21. After 3 to 4 minutes, add one part of the chopped date palm jaggery.
22. Mix very well.
23. Add the remaining jaggery.
24. Mix again very well till all the jaggery dissolves. Check the taste and if you want, you can add some more jaggery.
25. Serve Nolen Gurer Payesh hot or warm. You can also refrigerate and serve it chilled. While serving, garnish with a few chopped cashews. Note that on cooling, the payesh will thicken more.
What is nolen gur
One of Bengal’s prized possessions is the nolen gur, also referred to as notun gur or khejur gur which is the fresh date palm jaggery. And yes, one of the most important reasons for a Bengali to anxiously wait for winters to arrive is truly because it also brings along the nolen gur with it. Food is an extremely integral part of the Bengali culture, and a true-blue Bengali will always take pride in their specialties.
As already mentioned, nolen gur is typically a winter delicacy. One of the things that makes it unique is that it is available in 2 forms – the liquid one known as jhola gur and the solid one known as patali gur.
Although, a Bengali would swear by jhola gur (almost liquid gold for them!), the solid nolen gur is also a preferred choice because of its ease of availability during non-winter months as well.
The world of nolen gur
Just like this Nolen Gurer Payesh, the date palm jaggery is used in many more traditional Bengali dishes. A typical Sandesh called the ‘jolbhora sandesh’ has a gooey center of the liquid jhola gur, encased in a chenna/paneer mixture that also has the nolen gur. Trust me, that’s an overdose which anyone would love to have!
Other classics like Narkel Naru, Mishti Doi, Rasgulla, patisapta, etc. can also be made with the nolen gur. These days nolen gur ice creams are also famous.
This specific jaggery is truly a gem as it imparts a mellow sweetness plus a certain depth of aroma and flavor in whichever preparation it becomes a part of. In addition to this, khejur gur is iron-rich and the micro-nutrients in it help acting as immunity to the system against many infections. Consuming it also helps curbing cramped calf muscles and sore eyes.
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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
Cook Time 40 minutes
Total Time 1 hour
Prevent your screen from going dark while making the recipe
preparation for nolen gurer payesh
Rinse ¼ cup basmati rice or gobind bhog rice a couple of times.
Then soak rice in enough water for 20 minutes.
Chop date palm jaggery and keep aside.
You will need ½ cup of chopped dates palm jaggery.
making nolen gurer payesh
Take milk in a heavy kadai or pan.
Keep flame to low and begin to heat milk.
Stir occasionally when the milk is getting heated.
Let the milk come to a boil. Then continue to simmer the milk for 8 to 10 minutes more after it comes to a boil. Stir often. The milk will start reducing in this period of time.
After 8 to 10 minutes of simmering, drain all the water from the rice and add to the milk.
Then add 1 small tej patta and ¼ teaspoon cardamom powder. mix very well.
Simmer on low flame till the rice grains are cooked. Stir often.
As the rice grains get cooked, the milk will also thicken and reduce more. So stir often so that rice does not stick to the pan.
By the time the rice grains are cooked well the milk will thicken well.
Simmer on low flame.
The rice grains have to be cooked well. So you can taste or mash a few rice grains to see if they have cooked well.
Once the rice grains are softened, then switch off the flame.
Then add 2 tablespoons cashews and 1 tablespoon raisins. You can also add almonds or pistachios instead of cashews.
Mix very well.
Remove the pan from the stove top and keep on the counter top for 3 to 4 minutes till the heat reduces a bit.
Then add one part of the dates palm jaggery. mix very well.
Add the remaining jaggery.
Mix again very well till all of the jaggery dissolves.
Serve nolen gurer payesh hot or warm. You can also refrigerate and serve this rice payesh chilled. While serving garnish with a few chopped cashews.
Nutrition Facts
Nolen Gurer Payesh
Amount Per Serving
Calories 339 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 25mg8%
Sodium 109mg5%
Potassium 404mg12%
Carbohydrates 51g17%
Sugar 40g44%
Protein 9g18%
Vitamin A 405IU8%
Calcium 294mg29%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Dassana Amit
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