Nolen gurer Payes

Course: Dessert

Cuisine: (Bengali) Indian

Preparation time: 5 mins

Cook time: 50 mins

Servings: 4-5

Ingredients

• 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

Directions

1. Wash the rice and keep aside.
2. Take the milk in a pot/kadai and start heating it.
3. To the milk add the bay leaves and bring the milk to boil.
4. Now, add the washed rice to the boiling milk.
5. Cook the rice on low flame till the rice is completely cooked with continuous stirring. (See Notes)
6. The rice is completely cooked when the rice just starts falling apart but still holds its shape.
7. Now, add the nolen gur to the payes along with cashew nuts and the raisins. (See Notes)
8. Continue simmering the payes for another 4-5 minutes. The payes should not become completely dry.
9. Turn off the flame and your payes is ready. Serve it hot or cold.

Notes

1. Continuous stirring at intervals is important. This prevents the scorching of the milk at the bottom of the pot/kadai.
2. 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.