Nolen gurer Payes
With just a few days to go for Makar Sankranti, we at our home are already in a mood to begin the celebration. Makar sankranti or “poush parbon in West Bengal is incomplete without nolen gur delicacies. This year we begin our celebration with nolen gurer payes. It is basically a rice kheer sweetened with date jaggery.
Payes to me without nolen gur is absolutely colorless specially in this season of nolen gur. Actually I call it “anemic”. The aroma of nolen gur itself is enough to render aroma to this payes. You do not need any other spice to make it aromatic. Nolen gurer payes is made with gobindobhog rice. However, if you do not find gobindobhog rice, you can use good quality basmati rice instead.
Cuisine: (Bengali) Indian
Preparation time: 5 mins
Cook time: 50 mins
- 1/4 cup of gobindobhog/basmati rice
- 2 litres of full fat milk
- 2 bay leaves
- 10-12 cashew nuts split
- 15-20 golden raisins washed
- 250g of nolen gur/date palm jaggery
- Wash the rice and keep aside.
- Take the milk in a pot/kadai and start heating it.
- To the milk add the bay leaves and bring the milk to boil.
- Now, add the washed rice to the boiling milk.
- Cook the rice on low flame till the rice is completely cooked with continuous stirring. (See Notes)
- The rice is completely cooked when the rice just starts falling apart but still holds its shape.
- Now, add the nolen gur to the payes along with cashew nuts and the raisins. (See Notes)
- Continue simmering the payes for another 4-5 minutes. The payes should not become completely dry.
- Turn off the flame and your payes is ready. Serve it hot or cold.
- Continuous stirring at intervals is important. This prevents the scorching of the milk at the bottom of the pot/kadai.
- If the nolen gurer is added to the payes before the rice is cooked completely, the rice stops cooking further and remains as it is. So the gur should be added only after the rice is cooked completely.
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