Patali Gur or Nolen Gur happens to be the soul of every winter Dessert in a Bengali House. At the onset of winter, the joy of getting the fresh Nolen Gur (Date Palm Jaggery) can’t be explained. And you can’t stop a sweet lover to make this delicious Bengali Nolen Gurer Payesh.
Bengali Nolen Gurer Payesh
Those were the days when life was all about school, playground, and eating with family. I was born in a place where I spent my childhood relishing Bengali as well as Odia Food. My bong granny was married to an Odia family. So experiencing both the culture is quite obvious in my family.
Blissful winter days, my father used to bring the best Nolen Gur (liquid) available in the local market. I have even eaten that in my breakfast, pouring generously on a roti. Then quickly making a roll, finishing it at one go! But the best thing one can prepare is Nolen Gurer Payesh.
The Bengali Rice Pudding 🙂
Things to take care while making Nolen Gurer Payesh
You can not play with the rice while making Nolen Gurer Payesh. It has to be ‘Gobondobhog’ if you want to bring authenticity to the dish. Making this Indian Rice Pudding is really easy if you have the right ingredients.
The quantity and quality of Jaggery matters. To check the quality of Gur, sharing a tip here. Take hot milk in a small bowl, add a spoonful of jaggery to it. If the milk curdles, avoid using that jaggery.
Adding a bay leaf to the kheer is quite a tradition. In fact, bay leaf is easily available and not that pricy in India. You may add cardamom to your kheer. But Gobindobhog rice has its own fragrance to impress you. you do not need any others.