Nolen Gurer Payesh (Kheer)

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Nolen Gurer Payesh (Kheer). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Nolen Gurer Payesh (Kheer) is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They're nice and they look wonderful. Nolen Gurer Payesh (Kheer) is something that I have loved my entire life.

Many things affect the quality of taste from Nolen Gurer Payesh (Kheer), 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 Gurer Payesh (Kheer) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Nolen Gurer Payesh (Kheer) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Nolen Gurer Payesh (Kheer) estimated approx 30 minutes.

To get started with this particular recipe, we must prepare a few components. You can cook Nolen Gurer Payesh (Kheer) using 6 ingredients and 4 steps. Here is how you can achieve that.

#ws4
Bengali Nolen Gurer Payesh or Kheer with date jaggery / molasses is the most favored desserts in Bengali homes in winter. It is a Bengali winter specialty since Nolen Gur is available during this season.

Ingredients and spices that need to be Take to make Nolen Gurer Payesh (Kheer):

1. 1 litre milk
2. 50 gm gobindobhog rice
3. 150 gm nolen gur
4. 2 tbsp ghee
5. 10 raisins
6. 10 cashewnuts

Instructions to make to make Nolen Gurer Payesh (Kheer)

1. Soak the rice in water for 30 minutes. Do not overwash the rice as we don’t want to lose too much starch. After 30 minutes, strain the rice and spread it to dry. Toss the soaked rice in 1/4 tsp of ghee and set aside. Soak the raisins in some water to allow them to swell. Heat ghee in a pan and fry the cashewnuts on medium heat until they are golden. Remove from the pan and set aside.
2. Take milk in a heavy pan and boil,reducing the milk for about 15 minutes. Stir regularly so that the milk does not catch the bottom or sides of the pan.
3. Add the ghee-coated rice to the milk and keep cooking on low heat until the rice is fully cooked. It should be mushy soft and stir gently throughout this process. Stirring needs to be done frequently
4. Now is it is time to add the gur. The rice should be fully cooked by this time because after adding the gur, the rice will not cook any further. The payesh should be slightly thicker than how you actually want it as gur will loosen it up slightly. Now turn off the heat and add the gur, along with soaked raisins and fried cashew. Keep heat turned off as any impurities in the gur will cause the milk to split. Cover and allow the entire gur or jaggery to melt and serve hot or cool.

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So that is going to wrap this up for this exceptional food Step-by-Step Guide to Make Any-night-of-the-week Nolen Gurer Payesh (Kheer). Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!