In India, the season for Gur (jaggery) begins with winter. As Bengalis, we have a special fondness for our Notun Gurer Payesh, which is a Bengali-style rice pudding made with the first fresh jaggery of the season, known as Notun Gur. There are two main types of Date Plum Jaggery, or Khejur Gur, that we use: Nolen Gur and Patali Gur. 

The primary difference between these two varieties lies in their colour and consistency. Nolen Gur is medium solid and lighter in colour, while Patali Gur is solid and has a dark brown hue. When cooked with Patali Gur, the payesh takes on a darker colour, whereas it becomes lighter when made with Nolen Gur. 

The unique aroma and flavour of date plum jaggery make this Gurer Payesh truly exceptional. It is a beloved winter dessert in many Bengali households, and if you have never tried it, you should give it a shot this season!

I’m sharing my mother’s recipe here. I hope you’ll enjoy making it for your family and friends. 🙂

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Gurer Payesh/Bengali style Jaggery Rice Pudding

Gurer Payesh, made with Date plum jaggery (Khejur Gur) and Gobindobhog rice, is a popular homemade Bengali dessert enjoyed during winter. Make it by following this easy recipe.

Cuisine Indian

Keyword gluten-free

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 7 People

Author Chandrima

Ingredients

• 250g- Gobindobhog Chal/Gobindobhog Rice (read note)
• 700-800g- Gur/Jaggery (I used 750g, adjust the sweetness according to your taste)
• 1.5 litre- Milk
• 2- Bay leaf
• ¼ cup- Raisins
• 5-6- Green cardamoms (lightly crushed)

Instructions

1. With a heavy object break the gur in chunks.

2. Wash the rice well and keep aside. Take a deep bottomed pan, pour the milk in it. Boil on high heat. Once it boils, reduce the heat.

3. Add the rice, mix well. On medium heat cook the rice until done. Stir in between, to prevent burning from the bottom of the pan.

4. Next to add the gur. Mix well, the gur will be dissolved in the milk quickly and nicely, don’t worry about that.

5. Add bay leaf, cardamoms, and raisins. Mix well. Remove from the heat.

6. Cool completely at room temperature, serve and enjoy!

Recipe Notes

• If Gobindobhog rice is not available, then basmati rice can be used. But for this rice pudding, Gobindobhog Rice is highly recommended.
• If you feel that Payesh is thickening too much at the end of the cooking, then you can add some more milk at this stage.