This particular one is made with Nolen Gur and is my third recipe for my Nolen Gur Series. You can learn all about this organic, seasonal jaggery in my post here. In my hometown in Bengal, people celebrate the Goddess Saraswati (Goddess of Knowledge), in the month of February. Having gotten my stock of Nolen gur in December from India, I made Nolen Gurer Paayesh for the auspicious day.
Having made this two months ago, I have a simple reason for posting it now. This is the perfect time (for a dish like this) since Bengali New Year is a day away – April 15th! And what better recipe to usher in the New Year than this traditional favorite!
Ingredients you will need:
2 gallons whole milk
¼ cups aromatic rice
2- 3 cups grated Nolen Gur
2 tbsp raisins (optional)
Method for Cooking:
- In a large vessel, bring the milk to boil on medium high heat. Stir occasionally to prevent it from sticking to the bottom of the pan. Boil for 10-15 mins.
- Put heat on medium – low. Add the washed rice. Stir, partially cover, and let the rice cook for about 10-15 mins or so.
- Once rice is cooked, add the grated nolen gur and raisins. Again, stir well, cover partially and let the gur completely dissolve and cook together with the rice and milk for 3-4 mins. And your easy rice pudding or traditional Bengali Nolen Gur-er Paayesh is ready to be relished. 🙂
My little offering to the Goddess on Saraswati Pujo.
This is a super easy dessert which can be customized as well. If you do not have Nolen Gur, no problem, just substitute it with regular sugar or palm jaggery. You can use brown sugar for the color and adjust the sweetness according to taste.
Happy Bengali New Year to all of you!