"Nolen Gurer Payesh/ Bengali Rice pudding with Date Palm Jaggery" is a famous traditional Bengali winter Dessert. It is also a dish which is very much made in every Bengali house to celebrate the "Poush/ Makar Sankranti" festival. For me it's a must in my family who enjoys it a lot. Payesh can be made in many ways. This particular form of Payesh is made with Nolen Gur/ Khejur Gur/ Patali Gur/ Date Palm Jaggery. Since this type of Jaggery is only available in winter time, this makes the "Payesh" as a Winter special Dessert.But now we can store jaggery in freezer for using whole the year. Nolen gur has a particular aroma. It is different from any other jaggery by it's taste and aromatic flavour. That's the speciality of this jaggery. In Bengali payesh, we use Gobindo-bhog rice. It's a aromatic rice which is normally used in Bengali pulao, payesh and so many dishes. But if you don't have you can use any aromatic rice like Basmati rice.

For Written Recipe please visit my blog - [ Ссылка ]

My Tips:
1. If you don't have Gobindo-bhog rice, you can use any aromatic rice.
2. Jaggery and sugar amount can be adjusted as per taste.
3. Continuous Stirring prevents from burning.
4. Use a heavy bottom wok which also help to avoid burning from bottom.
5. In this payesh, sometimes jaggery may curdle the milk. So, before adding jaggery, switch off the flame to avoid this problem.


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Background Music Credits:

Music composed by Nicolai Heidlas from HookSounds.
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