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Winter Nolen Gurer Payesh

A luxurious, velvety rice pudding that signals the arrival of winter in Bangladesh. Sweetened exclusively with liquid date palm jaggery, giving it a stunning caramel hue and an earthy, smoky sweetness.

Winter Nolen Gurer Payesh
Aesthetic culinary creation. Captured in the Studio.

Ingredients

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Preparation

Step 1: Prep the Rice
Wash the fragrant short-grain rice and let it air dry for 10 minutes. Rub the rice grains with 1 tsp of ghee. This prevents them from clumping in the milk.
Step 2: Reduce the Milk
In a wide, heavy-bottomed pot, bring the 2 liters of milk to a boil with the bay leaves. Lower the heat and let it simmer for 15 minutes to slightly thicken.
Step 3: Slow Cook the Rice
Add the ghee-coated rice to the simmering milk. Stir frequently. Cook on medium-low heat for about 25 minutes until the rice is completely tender and the milk is rich and creamy.
Step 4: The Jaggery Emulsion
Turn the stove completely OFF. Allow the pudding to cool for exactly 5 minutes. Slowly pour in the liquid Nolen Gur while stirring continuously.
Step 5: Garnish
In a small pan, fry the cashews and raisins in a drop of ghee until plump, then fold them into the Payesh. Serve chilled in earthen clay pots for authenticity.
Cook's Note: If you add Nolen Gur while the milk is actively boiling on the stove, the acidity in the jaggery will split the milk instantly, ruining the entire dish.

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