Recipe of Perfect Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding)

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, nolen gurer payesh (date palm jaggery rice kheer / pudding). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding) is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook nolen gurer payesh (date palm jaggery rice kheer / pudding) using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding):

1. Take 1/4 cup small grained aromat rice, soaked in water for 30 minutes
2. Prepare pinch salt
3. Make ready 1-2 bay leaves
4. Get 1 cup milk
5. Prepare 1 tsp. ghee
6. Take 1/2 cup jaggery (Nolen gur)
7. Make ready 1/3 cup milk powder
8. Take 1/4 tsp. cardamom powder
9. Prepare 1-2 tsp. chopped pistachios
10. Prepare pinch saffron

Instructions to make Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding):

1. Pressure cook the rice in 3/4 cup water and bay leaves for 3-4 whistles. Discard the bay leaves and add a pinch of salt and ghee. Mash well.
2. Then add the milk, cardamom powder, jaggery and milk powder. Combine everything well. Garnish with chopped nuts and saffron and serve at room temperature or chilled.
3. Note - Rice Kheer is traditionally prepared by boiling milk along with rice, sugar / jaggery. This involves a lot of stirring till the rice is cooked and you get the desired consistency. But today I would like to share an easy method. - - I used boiled rice which was later mixed with the remaining ingredients. This takes very less time and effort, retaining the same taste and flavour. Enjoy it as an after meal dessert or relish it as a side dish with poori or paratha.

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