Bengali Rice Kheer with Date Palm Jaggery || Nolin Gurer Payesh || Traditional Recipe

nolen gur (date jaggery)

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a similar flavor with lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

cashews

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds provide healthy fats and are often less expensive.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat alternative.

Wash and soak the gobindo bhogh rice in water for 30 minutes.

Heat the full fat milk in a heavy-bottomed pan over medium heat until it begins to simmer.

Add the soaked rice to the simmering milk and stir gently.

Cook the rice in the milk, stirring occasionally, until it becomes soft and creamy, about 20-25 minutes.

Add the bay leaves for flavor.

Stir in the date palm jaggery until fully dissolved. Do not cook after adding the jaggery to prevent curdling of the milk.

In a separate pan, heat ghee and fry the cashews and raisins until golden.

Add the fried nuts and raisins to the payesh and mix well.

Remove from heat and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens