Nolen gurar payesh / jaggery flavour rice pudding

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Nolen gurar payesh / jaggery flavour rice pudding. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Nolen gurar payesh / jaggery flavour rice pudding is one of the most favored of current trending meals in the world. It's enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They're fine and they look fantastic. Nolen gurar payesh / jaggery flavour rice pudding is something which I have loved my whole life.

Many things affect the quality of taste from Nolen gurar payesh / jaggery flavour rice pudding, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nolen gurar payesh / jaggery flavour rice pudding delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few ingredients. You can cook Nolen gurar payesh / jaggery flavour rice pudding using 6 ingredients and 8 steps. Here is how you cook that.

#anniversary Nonlen Gurer Payesh or Jaggery Flavour Rice Pudding is a signature dish of Makar Sankranti Celebration which is more popularly known as POUSH PARBON in West Bengal . I remember my granny used to get up early in the morning and to cook her magical " NOLEN GURAR PAYESH " with the kitchen door shut . I never understood how can such a simple dish tasted so heavenly with her magic fingers .........

Ingredients and spices that need to be Prepare to make Nolen gurar payesh / jaggery flavour rice pudding:

1. 1 litre full cream milk
2. 1 cup date Jaggery
3. 100 gm fragrant white rice (Bengali called Gobindobhog)
4. 1 pinch salt
5. 2 tablespoons chopped almond
6. 1 tablespoons cherries for garnished

Steps to make to make Nolen gurar payesh / jaggery flavour rice pudding

1. Boil milk in a heavy bottom pan. Once milk starts boiling simmer it until, reduces to half of the original volume.
2. 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.
3. 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.
4. When the rice is almost done, simmer the flame and add the jaggery slowly.
5. 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.
6. Switch off the flame and allow it to come to room temperature.
7. Transfer to serving bowls and garnished the chopped badam and cherries.
8. It can be stored up to 2 - 3 days if refrigerated in air tight container....

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