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.
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
- Wash the rice and soak it in water for 30 minutes.
- In a heavy-bottomed pan, bring the milk to a boil.
- 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.
- Add the grated jaggery and mix well until it dissolves.
- Add the cardamom pods and ghee, and continue to cook for another 5-7 minutes.
- Garnish with chopped nuts and remove from heat.
- 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