Hello, I am Kate. Today, I will show you a way to prepare nolen gurar payesh / jaggery flavour rice pudding recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Nolen gurar payesh / jaggery flavour rice pudding Recipe
Nolen gurar payesh / jaggery flavour rice pudding is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Nolen gurar payesh / jaggery flavour rice pudding is something which I’ve loved my whole life.
To bewith this recipe, we have to prepare a few ingredients. You can have nolen gurar payesh / jaggery flavour rice pudding using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Nolen gurar payesh / jaggery flavour rice pudding:
- Take 1 litre full cream milk
- Get 1 cup date Jaggery
- Prepare 100 gm fragrant white rice (Bengali called Gobindobhog)
- Get 1 pinch salt
- Prepare 2 tablespoons chopped almond
- Prepare 1 tablespoons cherries for garnished
Instructions to make Nolen gurar payesh / jaggery flavour rice pudding:
- Boil milk in a heavy bottom pan. Once milk starts boiling simmer it until, reduces to half of the orial volume.
- During this process foam will be formed on top of the milk, mix the foam into the milk with wooden ladle. Scrap off the sides of the pan and mix into the milk time to time.
- Add the washed and drained rice into the simmering milk and allow it to cook on low flame for 10 - 15 minutes or until the rice is almost done. Keep stirring the milk continuously otherwise rice will stick to the bottom.
- When the rice is almost done, simmer the flame and add the jaggery slowly.
- Keep stirring constantly. Simmer the milk for another 5 minutes or until PAYESH thickens a bit then add a pinch of salt to inhance the taste and has uniform colour.
- Switch off the flame and allow it to come to room temperature.
- Transfer to serving bowls and garnished the chopped badam and cherries.
- It can be stored up to 2 - 3 days if refrigerated in air tight container….
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