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Nolen gurer payesh


Festivities have begun.  Ganesh Chaturthi, Eid, Puja/Navaratri, Dussehra, Deepavali… This is the best time of the year to be in India with everyone in a festive mood, lots of food, shopping, adda (meeting with friends) and eating together. And food is incomplete without sweets to end a sumptuous mean. So, here is the recipe of nolen gurer payesh (kheer) or Indian rice pudding with date palm jaggery.


  • Gobindobhog rice: 200 g
  • Full cream milk: 1 litre
  • Bay leaf: 1
  • Date palm jiggery: ½ a cup or as per taste
  • Chopped nuts or cashew and raisins: for garnishing
  • Cardamom powder: 1/2 tsp


  1. In a thick bottom pan, boil the on low/medium heat, stirring continuously.
  2. Wash and soak the rice in water for 10 to 15 min.
  3. Heat the ghee in a small pan, add the rice and fry for a couple of minutes.
  4. Once the starts to thicken, add rice. Stir it continuously on low-to-medium heat so that the bottom does not get burnt.
  5. When the rice is cooked, add the jaggery to the payesh. Again boil for 5 to 10 min while stirring it continuously.
  6. Check the sweetness. If you feel it needs more sweetness, add a little bit of jaggery more.
  7. Now switch off the gas, add chopped nuts or raisins.

The sweet dish can be served warm or cold.

Baishali Ghosh
Commentator and food blogger

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Baishali Ghosh
Commentator and food blogger

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