Nolen gurer payesh

Festivities have begun.  Ganesh Chaturthi, Eid, Durga 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.

Ingredients

• 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

Method

1. In a thick bottom pan, boil the milk 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 milk 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.