Step-by-Step Guide to Make Ultimate Nolen gurar payesh / jaggery flavour rice pudding

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, nolen gurar payesh / jaggery flavour rice pudding. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Nolen gurar payesh / jaggery flavour rice pudding is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Nolen gurar payesh / jaggery flavour rice pudding is something that I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Nolen gurar payesh / jaggery flavour rice pudding:

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

Steps 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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