Nolen gurer payesh is a traditional Bengali rice kheer made by using nolen gur. Nolen gur is a type of jaggery made from the sap of date palm tree.

Also called khejurer gur, it used to be available only during the winter months in West Bengal. But now I see it is being sold on many online platforms.

You get two types of Jhola nolen gur- the liquid version or molasses and Patali gur – the solid version

This year I got my nolen gur at a nearby kirana store, who caters to the Bengali population around here and hence sources it from Kolkata. This jaggery can be stored for almost a year by refrigerating it.

Having lived in Kolkata for a year in 2006 I have been lucky to have tasted the most awesome mishtis (sweets). Super fresh and super yummy.

During winters all the mishti shops have all types of mithais made with nolen gur. Some of my most favourites are nolen gurer chennar payesham, nolen gurer rosogulla, Sandesh with centres filled with liquid nolen gur. Thinking of all these mishtis is making me salivate.

After a year we got transferred to Mumbai and we left Kolkata with a heavy heart. But the love for Bengali food we developed there, we got back with us along with the habit of having a sweet after every meal!

Traditionally this kheer is made by slow cooking the rice in milk till it is soft and well cooked. This takes time and requires stirring regularly. But needless to say that the result is much more creamy. In my version of this recipe I cook the rice separately in the cooker and then add it to the milk and cook for some more time to get a creamy texture. This shortens the cooking time, and gives a very comparable taste.

Also the traditional Bengali version uses Gobindobhog rice but since it is not easily available where I live I have used Ambemohar rice. Basically any fragrant, short grained rice will do. (I have made this kheer using surti kolam rice also in the past and it turned out nice)

So if you can get your hands on some nolen gur (patali gur) then definately make this kheer. You will love it!

Ingredients:

• Full cream milk 1 litre
• Rice ¾ cup
• Nolen Gur ¾ -1 cup
• Cashewnut pieces and raisins 1 tbsp
• Ghee 1 tsp

Method:

Wash and soak rice for about 30 mins. I have used Ambemohar rice but any other fragrant rice will also work.

Pressure cook the rice by using double the amount of water.

While the rice is cooking, in a thick bottom pan heat a tsp of ghee and fry the raisins and cashewnut pieces. Take it out on a plate. In the same pan, boil 1 litre of milk and reduce the milk for 10 mins on a slow flame. Stir regularly and take care that the milk does not stick to the bottom of the pan.

Add the cooked rice to the milk and cook for 10-15 mins till it gets a creamy consistency.

Once the rice is well cooked (the rice grain should easily mash without too much pressure), switch off the fame and add the gur. Cover and keep for some time till the jaggery dissolves with the residual heat.

Reserve a few cashewnuts and raisins for garnishing and add the rest to the kheer.

My version of the nolen gur kheer is ready. Enjoy it hot or cold.

Notes:

Use full cream milk as it gives the kheer a rich creamy texture.

Jaggery sometimes causes the milk to split so switch off the flame once you add the jaggery.

Once you add jaggery the rice will stop cooking so do check that the rice is very well cooked before you add the jaggery.

This kheer tastes great hot as well as cold.