Gurer Payesh/Bengali style Jaggery Rice Pudding

In India, the season of Gur/Jaggery starts with the winter. We Bengalis are very fond of our Notun Gurer Payesh/Bengali style Jaggery Rice Pudding (the first fresh, new jaggery of winter called Notun Gur in Bengali). Nolen Gur & Patali Gur are two different variations of Date Plum Jaggery/Khejur Gur which are used to make Payesh, Pithe, Puli (seasonal homemade Bengali sweets) at homes. The prominent difference between these two types of jaggery is in their color and consistency. Nolen Gur is medium solid and lighter in colour, whereas Patali Gur is solid and has a dark brown hue. When cooked with Patali Gur the colour of the payesh becomes darker, and it gets a lighter shade when cooked with Nolen Gur. The distinct aroma and taste from date plum jaggery make this Rice Pudding one of a kind. An old-school, popular winter dessert in Bengali households, if you’ve never had this before, then you must try this time.

I’m sharing my mother’s recipe here. I hope you’ll enjoy making Gurer Payesh/Bengali style Jaggery Rice Pudding by following this recipe. 🙂

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Gurer Payesh/Bengali style Jaggery Rice Pudding

Made with date plum jaggery and Gobindobhog rice this Gurer Payesh is one of the popular, homemade Bengali desserts cooked during winter.

Cuisine Indian

Keyword gluten-free

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 7

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.