Nolen Gur Payesh (Bengal Date‑palm Jaggery Rice Pudding)

Ingredients

Contains dairy, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the rice under cold water until the rinse water runs nearly clear, then soak the rice in water for 20 minutes.

   20 min
2. 2

   Drain the soaked rice and set it aside.

3. 3

   Crush the cardamom pods lightly with the flat of a knife to open.

4. 4

   Pour the milk into a heavy-bottomed saucepan, add the bay leaf and bring the milk to a gentle boil over medium heat, stirring occasionally to prevent a skin forming and to stop scorching.

   Use medium heat and a heavy pan—thin pans scorch easily.

   10 min
5. 5

   Reduce the heat to low and simmer the milk, stirring frequently and skimming any foam, so it reduces and becomes slightly creamier.

   Stir every few minutes; a gentle simmer is enough—do not let it roar.

   20 min
6. 6

   While the milk simmers, place the drained rice and 100 ml water in a small saucepan and cook over medium heat until the grains are just split and most water is absorbed.

   You want the rice softened but not fully broken down—this prevents it turning mushy in the milk.

   10 min
7. 7

   Add the par-cooked rice to the simmering milk, stir to combine, and continue to cook on low until the rice is fully soft and the mixture has thickened into a loose pudding.

   Stir occasionally to prevent rice from sticking; the mixture will thicken more as it cools.

   15 min
8. 8

   In a small saucepan, add the nolen gur and 2 tablespoons warm water and heat very gently until the jaggery melts into a smooth syrup. Strain the syrup through a fine sieve to remove any impurities.

   Keep heat low—do not let jaggery boil hard; straining gives a clearer payesh.

   4 min
9. 9

   Turn off the heat under the payesh and let it cool for 1–2 minutes, then stir in the strained nolen gur syrup until fully incorporated.

   Adding jaggery to milk that is too hot can sometimes cause slight graininess or separation—cooling briefly helps.

   2 min
10. 10

    Stir in the crushed cardamom, ghee and raisins, then warm the mixture over very low heat for 2–3 minutes to marry the flavors.

    3 min
11. 11

    Remove and discard the bay leaf, taste and adjust sweetness if needed (add a little more jaggery syrup or a teaspoon of sugar if desired).

12. 12

    Garnish with sliced pistachios. Serve warm or cool to room temperature and refrigerate for at least 2 hours if you prefer it chilled.

    Payesh keeps 2–3 days refrigerated. Gently rewarm on low, stirring, if serving warm again.

    120 min