Jaggery Rice Pudding (nolen Gurer Payesh)

Jaggery Rice Pudding, also known as Nolen Gurer Payesh, is a traditional Bengali dessert that is made with aromatic rice, milk, and jaggery. This creamy and sweet pudding is often served during special occasions and festivals in Bengal.

Jaggery Rice Pudding (nolen Gurer Payesh)

Ingredients

  • 1 cup Basmati rice
  • 4 cups whole milk
  • 1 cup jaggery, grated
  • 4-5 green cardamom pods
  • 2 tablespoons ghee (clarified butter)
  • 2 tablespoons chopped nuts (almonds, cashews, pistachios)

Instructions

  1. Wash the rice and soak it in water for 30 minutes.
  2. In a heavy-bottomed pan, bring the milk to a boil.
  3. Drain the soaked rice and add it to the boiling milk. Cook on low heat, stirring occasionally, until the rice is fully cooked and the milk has thickened.
  4. Add the grated jaggery and mix well until it dissolves.
  5. Add the cardamom pods and ghee, and continue to cook for another 5-7 minutes.
  6. Garnish with chopped nuts and remove from heat.
  7. Allow the pudding to cool before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
40g
Protein
6g
Fat
8g

Supplies

Heavy-bottomed pan Stirring spoon

Tools

Grater Measuring cups and spoons

Serving suggestions

Serve the Jaggery Rice Pudding chilled for a refreshing dessert experience.

Tips & tricks

For a richer flavor, you can also add a few strands of saffron to the pudding while cooking.

Cost

$8