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Add a unique flavour to your celebration with thi traditional Nolen Gur Payesh recipe. Palm jaggery is a powerhouse of nutrition and health benefits, making this payesh or kheer a favourite among health enthusiasts. All year long, you can find this payesh in numerous shops in Bangladesh. It is an essential part of the Bangladeshi cuisine and a lavish Bangladeshi feast would be unimaginable without it. Rice is cooked in milk until it becomes thick and creamy in this recipe. Once the rice has become mushy and soft, the grated gur or jaggery is added. At this point, it's incredibly important not to turn off the flame or keep it at a low temperature so that the milk doesn't curdle. By following this simple how-to, you can easily make a Nolen Gur Payesh. It's great whether it's served hot or cold, and an easy recipe.
Ingredients
• 1-litre full fat milk
• 50 g new gobindobhog rice
• 150 g nolen gur (date palm jaggery)
• ¼ tsp salt
• 20 g cashew
• 10 g raisins (soaked and drained)
• 10 g ghee
Method
• Rice should be given a 30-minute soak in water. We don't want to lose too much starch, so don't overwash the rice. The rice should be strained and spread out to dry after 30 minutes. Place the rice that has been soaked in 14 tsp of ghee aside.
• To make the raisins swell, soak them in some water. The cashew nuts should be fried in ghee over medium heat until they are golden. Take out of the pan and place aside.
• Put the milk in a large pan or kadai. Wait for it to reach a rolling boil on medium heat. The milk should then be reduced for around 15 minutes. To prevent the milk from sticking to the pan's bottom or sides, stir often.
• When the rice is nearly done, add it to the milk and continue to boil it on low heat. It will take some patience because the rice will look to be done cooking on multiple occasions. However, you must continue cooking it to a point when a grain has completely no resistance to being crushed between your fingers. As the rice will harden after the payesh is cooled, it should be mushy soft. Throughout this procedure, stir lightly. Stirring will not only prevent the payesh from burning, but it will also aid the payesh to thicken by releasing the starch from the grains.
• It's time to add the gur at this point. However, before doing that, you must be certain of two things – the rice needs to be thoroughly cooked since it won't continue to cook once the gur is added, and the payesh should be a little bit thicker than you actually want it to be since gur will make it a little bit looser. Right.
• Add the gur, salt, soaked raisins, and cooked cashews after turning off the heat. Keep the heat off since any unwanted contaminants will make the milk to split. Cover the pan by folding everything together. Allow the remaining heat to completely melt the gur. Serve warm or cold.
Your Nolen Gur Payesh is ready. Enjoy with your friends and family. Bon appetite.
