Nolen Gurer Payesh – 3 Secret Preparation tips!

Nolen Gurer Payesh – 3 Secret Preparation tips! Add pleasantness to your party with this exemplary Gurer Payesh made with Nolen Gur. Nolen Gur is palm jaggery and gives the payesh or kheer a remarkable flavor. The palm jaggery is likewise a force to be reckoned with of nourishment and is stacked with medical advantages. It used to be generally accessible in winters yet presently it tends to be found in a few shops the entire all year.

This payesh is a quintessential piece of Bengali food and it is difficult to envision an extravagant Bengali gala without this treat. In this formula, rice is slow cooked in full fat milk to give it a thick, smooth surface. When the rice is delicate and soft, the ground gur or jaggery is added. Now it is vital to one or the other switch off the fire or keep it low with the goal that the milk doesn’t coagulate. Nolen Gur Payesh is a simple dish and anybody can come flawlessly.

One can have it warm or cold and it tastes similarly great. Thus, follow us through a few basic advances and nail this simple Gurer Payesh formula.

Elements of Nolen Gurer Payesh

4 Servings
2 liter full cream milk
1/2 cup dense milk
1 modest bunch almonds
1/2 cup palm jaggery
1/2 cup gobindobhog rice

Instructions to make Nolen Gurer Payesh
Stage 1 Boil milk and douse rice
To make this exemplary Gurer Payesh, take a vessel and add milk. When the milk reaches boiling point add the rice which has been entirely washed and splashed for 60 minutes. This aides in cooking rice rapidly. Keep the fire low after the rice has been added and continue to mix it each 6-7 minutes.

Stage 2 Add Gur
Rice will invest in some opportunity to cook. When it turns soft, diminish the fire and add squashed nolen gur alongside consolidated milk. Cook the payesh for a couple of moments till it turns thick. You need to guarantee that milk isn’t on high fire as the gur would sour the milk. In a dish add 1 tsp ghee and meal the almonds on low fire. You can add different nuts of your decision.

Stage 3 Payesh is prepared
Switch off the fire and add the broiled almonds. Pulverize them generally prior to adding. Permit the payesh to cool and serve!

Nolen gurer payesh formula in Bengali language payesh implies kheer or payasam. Nolen gurer payesh is a delightful rice kheer or rice pudding made with date palm jaggery and rice. Nolen gurer payesh formula is a colder time of year delicacy as new date palm jaggery shows up in the business sectors in winters in west bengal.

Nolen gurer payesh formula
Date palm jaggery gives a provincial hearty flavor to the kheer. Henceforth this rice payesh tastes altogether different than the Rice kheer made with sugar. the taste develops on you gradually as you enjoy this scrumptious rice pudding. No big surprise nolen gurer payesh is one of the well known sweet dish made in bengal alongside Rasgulla and Sandesh.

Making nolen gurer payesh is simple yet takes time and consideration. While making plans like these where milk is bubbled for quite a while, consistently utilize a weighty kadai or a skillet, with the goal that the milk doesn’t get singed from the base.

To make nolen gurer payesh generally gobind bhog rice is utilized. however you can utilize basmati rice on the off chance that you don’t have gobind bhog rice. In this formula no flavorings are needed as the date palm jaggery gives a great flavor to the dish. Be that as it may, I really do add tej patta and a touch of cardamom powder which makes the payesh have better flavors and tastes incredible as well.

Nolen gurer payesh can be served hot or warm or chilled.

▢¼ cup basmati rice or gobind bhog rice or 50 grams basmati rice
▢1 liter full fat milk or 4 cups milk
▢½ cup slashed dates palm jaggery or 100 grams palm jaggery – can add more whenever required
▢1 little tej patta (indian narrows leaf)
▢¼ teaspoon cardamom powder (elaichi powder)
▢2 tablespoons hacked cashews or almonds (kaju ya badam) – discretionary
▢1 tablespoon brilliant raisins (kishmish) – discretionary

Directions

Groundwork For Nolen Gurer Payesh

Wash ¼ cup basmati rice or gobind bhog rice two or multiple times.
Then, at that point, absorb rice sufficient water for 20 minutes.
Slash date palm jaggery and keep to the side.
You will require ½ cup of slashed dates palm jaggery.
Making Nolen Gurer Payesh
Take milk in a weighty kadai or dish.
Keep fire to low and start to warm milk.
Mix periodically when the milk is getting warmed.

Allow the milk to reach boiling point. Then, at that point, keep on stewing the milk for 8 to 10 minutes more after it reaches boiling point. Mix regularly. The milk will begin lessening in this timeframe.

Following 8 to 10 minutes of stewing, channel all the water from the rice and add to the milk.
Then, at that point, add 1 little tej patta and ¼ teaspoon cardamom powder. blend well indeed.

Stew on low fire till the rice grains are cooked. Mix frequently.
As the rice grains get cooked, the milk will likewise thicken and decrease more. So mix regularly so that rice doesn’t adhere to the dish.

When the rice grains are cooked well the milk will thicken well.
Stew on low fire.
The rice grains must be cooked well. So you can taste or crush a couple of rice grains to check whether they have cooked well.

When the rice grains are mellowed, then, at that point, switch off the fire.
Then, at that point, add 2 tablespoons cashews and 1 tablespoon raisins. You can likewise add almonds or pistachios rather than cashews.
Blend well overall.

Eliminate the skillet from the burner and keep on the ledge for 3 to 4 minutes till the hotness diminishes a little.
Then, at that point, add one piece of the dates palm jaggery. blend quite well.
Add the excess jaggery.
Blend again till all of the jaggery breaks up.

Serve nolen gurer payesh hot or warm. You can likewise refrigerate and serve this rice payesh chilled. While serving trim with a couple of hacked cashews.

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