Nolen gurer payesh
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Gobindobhog rice slow-cooked in milk and sweetened with nolen gur, the date-palm jaggery of winter.
Region: West BengalOccasion: Birthdays, annaprashan (first rice), Poush Sankranti and winterTime: 1 hourServes: 4Vegetarian
Ingredients
- 1 litre full-cream milk
- 3 tbsp Gobindobhog rice, washed and dried
- ½ cup nolen gur
- 2 bay leaves
- 2 cardamoms, lightly crushed
- 1 tsp ghee
- A few raisins and cashews
Method
- Rub the rice with ghee. Boil the milk with bay leaves and cardamom in a heavy pan.
- Add the rice and simmer on low heat, stirring often, until the rice is very soft and the milk has thickened (40–45 minutes).
- Add raisins and cashews in the last few minutes.
- Turn off the heat and let it cool for 5 minutes. Then stir in the nolen gur so the milk does not split.
- Serve warm or chilled.
History
Payesh is the Bengali form of the milk-and-rice pudding made across India; using fragrant Gobindobhog rice and nolen gur is particular to Bengal.
Significance
Payesh is cooked for birthdays, when a baby eats its first rice (annaprashan) and on many auspicious days.