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Nolen gurer payesh or Rice kheer with date palm jaggery
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Chef :
Sabrina YasminNolen gurer payesh or Rice kheer with date palm jaggery
#GA4
#week14
#Jaggery
This is a traditional winter delicacy from Bengal. Aromatic rice kheer with date palm jaggery.
Ingredient
Food ration :
5 servingsCooking time :
45 min
1/2 cup
Gobindo bhog rice
1 litre
full fat milk
1/2 cup
shredded coconut (optional)
1/2 cup
nolen gur (date palm jaggery)
1 handful
dry fruits
1
bay leaf
5-6
Pistachios
as needed
coconut flakes
Cooking instructions
* Step 1
Clean and wash rice for 2-3 times and then soak for 1/2 an hour. You can use other variety of aromatic rice also.
* Step 2
Place a heavy bottomed pan with drained rice. Add in 1 cup of water and a bay leaf.
* Step 3
Cook until rice become soft and mushy. I don't like to cook rice directly in milk. Milk prevents to cook rice properly and quickly. So I add milk after cooking rice.
* Step 4
When the rice cooks completely, mash them with a hand beater or an electric hand blender.
* Step 5
Now add in full fat milk and mix thoroughly.
* Step 6
Reduce the flame and cook until milk reduces to make the kheer thick.Also add in coconut flakes in this stage.
* Step 7
When the kheer comes to desired consistency, remove from heat. Then add in a handful of chopped dry fruits.
* Step 8
Take date palm jaggery, crush roughly and add in to the kheer.
* Step 9
Mix thoroughly and transfer to serving bowl. Garnish with crushed pistachios, powder jaggery and coconut flakes. Serve warm.
Note: if there is a photo you can click to enlarge it
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