Nolen Gur Payesh

Introduction to Nolen Gur Payesh

Nolen Gur Payesh is a traditional Bengali dessert that is especially popular during the winter months. Originating from the eastern regions of India, this sweet delicacy is predominantly made using freshly harvested nolen gur or date palm jaggery and rice. It holds a special place in Bengali cuisine and is often prepared during festivals and celebrations. The history of the dessert dates back to the ancient kitchens of Bengal, where it evolved as a winter specialty due to the seasonal availability of nolen gur. Today, it continues to be an integral part of Bengali culture and is often served as a homage to the culinary traditions of the region.

Ingredients

• Milk - 1 liter, full-fat preferred for a creamier texture
• Gobindobhog Rice - 50 grams, an aromatic short-grain rice from Bengal
• Nolen Gur - 150 grams, can be adjusted according to sweetness preferences
• Bay Leaf - 1 whole for scent and flavor
• Green Cardamom - 4 pods, crushed
• Cashews - 10, chopped
• Raisins - 10, optional

Preparation

Step 1: Preparing the Rice

Start by washing the Gobindobhog rice under cold water until the water runs clear. This helps in removing excess starch. Spread it on a clean cloth to dry for about 30 minutes. This ensures the rice retains its shape while cooking and doesn't turn mushy.

Step 2: Getting the Nolen Gur Ready

Cut the nolen gur into small pieces. It's essential for even melting and mixing later during the cooking process. If you find it hard in texture, you can soften it by slightly heating in a microwave or over steam.

Cooking Process

Step 1: Boiling the Milk

In a large, heavy-bottomed pan, bring the milk to a boil. Add the bay leaf and allow the milk to simmer over low heat until it reduces to about 70% of its original volume. Stir occasionally to prevent the milk from sticking to the bottom of the pan and to avoid burning.

Step 2: Cooking the Rice

Add the rice to the simmering milk along with the crushed cardamom pods. Allow the rice to cook on a low flame. This might take approximately 20-25 minutes. Keep stirring to ensure that the rice cooks evenly and doesn't settle at the bottom.

Step 3: Incorporating the Nolen Gur

Once the rice is cooked and soft, remove the bay leaf from the mixture. Lower the heat and slowly add the chopped pieces of nolen gur to the milk and rice mixture. Stir gently, allowing the nolen gur to dissolve completely, infusing its rich flavor into the payesh. Continue to stir for another 5-7 minutes until the payesh thickens to the desired consistency.

Step 4: Adding the Nuts and Dry Fruits

Once the payesh reaches the desired texture, add the cashews and raisins. Give it a final stir and turn off the heat. The nuts and dry fruits add a delightful crunch and sweetness to the dessert.

Cooking Time Tips

To manage your cooking time more effectively, you can use a cooking timer. Keeping a timer handy helps track the time for each cooking step, ensuring the rice does not overcook and the milk does not scorch.

How to Serve and Enjoy Nolen Gur Payesh

Nolen Gur Payesh can be served either warm or chilled, depending on personal preference. It is often served in traditional earthenware bowls, which not only enhance the flavor but also pay homage to its cultural roots. Garnishing with more cashews or a sprinkle of cardamom powder on top adds an extra layer of flavor. Enjoy this dessert after a traditional Bengali meal to fully appreciate its sweet, creamy richness.