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Gur er Payesh/ Kheer with Jaggery

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.