Nolen Gurer Payesh Recipe—Khejur Patali Gurer Payesh—Payesh Recipe with Jaggery—Bengali Sweet Recipe

nolen gur

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a similar flavor profile but is often more accessible.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories and is dairy-free.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar texture and flavor, while peanuts are more affordable.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat alternative.

Soak 50g gobindobhog rice in water for 30 minutes, preserving the starch.

Chop 150g nolen gur into little shards.

Fry 20g cashews in 10g ghee until golden and set aside.

Transfer 1 litre of milk to a heavy-bottomed pan and bring to a boil.

Once boiling, reduce heat to medium and simmer for 15 minutes, stirring regularly to prevent sticking.

Lower the heat and add the ghee-coated rice to the milk.

Boil the rice patiently, stirring gently to release starch and thicken the payesh.

If the milk thickens and the rice is not cooked, add 1/4 cup hot water and continue boiling.

Ensure the rice is mushy soft before adding the nolen gur, as it won't cook further after adding it.

Turn off the heat and add 1/4 tsp salt, soaked raisins, and fried cashews.

Add the nolen gur and let the residual heat melt it into the payesh.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens