🇮🇳 India · Dessert
Nolen Gurer Payesh
By eatmundo · July 12, 2026
🇮🇳 INAI-generated imageA festive Bengali rice pudding sweetened with liquid date palm jaggery. It is creamy, aromatic, and deeply comforting.
Ingredients
check them off as you prepareHow to Make It
- 1
Bring 1 liter of full-fat milk to a gentle boil in a heavy-bottomed pot over medium heat, stirring constantly to prevent burning.
- 2
Add 1/4 cup of soaked, drained aromatic short-grain rice to the boiling milk.
- 3
Reduce the heat to low and cook for 25-30 minutes, stirring occasionally, until the rice is tender and the milk has thickened.
- 4
Crush 4 cardamom pods into fine seeds and stir them into the pot to add a floral fragrance.
- 5
Turn off the heat completely and let the pudding cool down to room temperature for 15 minutes before adding the jaggery.
- 6
Stir in 150g of grated jaggery until it is completely dissolved and the pudding turns a beautiful golden brown color.
- 7
Fold in 1/2 cup of freshly grated coconut for an added layer of texture and earthiness.
- 8
Serve warm or chilled, garnished with a few slivers of toasted nuts if you like.
Frequently Asked Questions
What is Nolen Gurer Payesh?+
Nolen Gurer Payesh is a Bengali rice pudding from India made with short-grain rice, milk, coconut, cardamom, and seasonal date palm jaggery known as nolen gur. It is typically consumed as a dessert during the winter months when the jaggery is harvested.
What type of jaggery is best for Nolen Gurer Payesh?+
You should use liquid Nolen Gur (date palm jaggery) for the authentic aroma and flavor. Avoid using solid dark jaggery as it may curdle the milk.
Should I use rice flour or whole grains for this recipe?+
While the prompt mentions rice flour, traditionally, small-grained aromatic rice like Gobindobhog is used for better texture. If using rice flour, mix it with cold milk first to create a slurry before adding to the boiling milk to prevent lumps.
Why does the milk curdle when I add the jaggery?+
Jaggery is acidic and can curdle hot milk. Always remove the milk from the heat and let it cool slightly before stirring in the liquid jaggery.
How do I know when the Payesh is finished cooking?+
The dish is done when the milk has thickened to a creamy consistency and the rice grains are completely soft. It will thicken further as it cools, so turn off the heat while it is still slightly runny.
🇮🇳 INAI-generated imageMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
