Nolen Gur Payesh (Rice Pudding)
Bengal's beloved winter dessert — creamy rice pudding sweetened with date-palm jaggery.
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Ingredients
- 1 litre whole milk
- 1/4 cup fragrant short-grain rice (kalijira or Japanese rice), washed
- 120g Antar Premium Khejur Patali Gur, grated
- 2 green cardamom pods, lightly crushed
- 1 bay leaf
- Chopped pistachios or almonds to garnish
Method
- Bring the milk to a boil with the cardamom and bay leaf, then add the rice.
- Simmer on low heat, stirring often, for 40–45 minutes until the rice is soft and the milk has thickened.
- Turn off the heat and let it cool for 5 minutes.
- Stir in the grated gur until dissolved — adding it off the heat stops the milk from curdling.
- Garnish with nuts and serve warm or chilled.
