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Aaj Kya Hai Menu Mein? Nolen Gurer Payesh, Boss!

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Chef Curry Do’pyaza

Aaj Kya Hai Menu Mein? Nolen Gurer Payesh, Boss!

Namaste and Pronam to all my amazing readers! Chef Curry Do’pyaza here, ready to spice up your life with another delectable dish. Today, we’re diving headfirst into a bowl of pure Bengali bliss: Nolen Gurer Payesh!

This isn’t just any rice pudding; it’s a fragrant, creamy, melt-in-your-mouth experience that will transport you straight to the heart of Bengal.

When Do We Eat This Sweet Nectar?

Nolen Gurer Payesh is practically synonymous with winter in Bengal. As the weather cools down, the date palm sap starts flowing, and the magic of “Nolen Gur” (date palm jaggery) begins. You’ll find this dish gracing tables during:

  • Poush Sankranti: The harvest festival, a time for celebrating new beginnings and abundance.
  • Birthday Celebrations: A sweet way to mark special occasions.
  • Annaprasana (First Rice Ceremony): A traditional ceremony where a baby is fed solid food for the first time.
  • Durga Puja: The biggest festival in Bengal, where delicious food is a must!
  • Just Because!: Honestly, any day is a good day for Payesh!

A Little Trip Down Memory Lane

Payesh, in general, has ancient roots in India. It’s mentioned in ancient Ayurvedic texts as a nourishing and easily digestible food. Nolen Gurer Payesh, specifically, is a relatively more recent innovation, born from the availability of this unique jaggery in Bengal. It’s a celebration of local ingredients and culinary ingenuity!

Let’s Get Cooking!

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes

Ingredients You’ll Need:

  • Gobindo Bhog Chal (Gobindo Bhog Rice): ½ cup – This aromatic rice is the star!
  • Nolen Gur (Date Palm Jaggery): 1 cup – The heart and soul of the dish, gives it a smoky, caramel-like flavor.
  • Dudh (Full Cream Milk): 4 cups – For that rich, creamy texture.
  • Tej Patta (Bay Leaf): 2 – Adds a subtle fragrance.
  • Chhoti Elaichi (Green Cardamom): 4-5, lightly crushed – For an aromatic lift.
  • Kaju (Cashews): 10-12, chopped – For a nutty crunch.
  • Kishmish (Raisins): 1 tbsp – For a burst of sweetness.
  • Ghee (Clarified Butter): 1 tsp – To roast the rice and nuts.

Step-by-Step Instructions:

  1. Wash the Rice: Gently wash the Gobindo Bhog rice under cold running water until the water runs clear. This removes excess starch.
  2. Roast the Rice: Heat ghee in a heavy-bottomed pot or pan. Add the washed rice and roast it for 2-3 minutes, stirring constantly, until it turns slightly fragrant. Be careful not to burn it!
  3. Add the Milk: Pour in the milk, add the bay leaf, and bring it to a gentle simmer over medium heat.
  4. Simmer Slowly: Reduce the heat to low and let the rice cook slowly in the milk, stirring occasionally to prevent it from sticking to the bottom. This will take about 30-35 minutes, or until the rice is soft and the milk has thickened slightly.
  5. Melt the Jaggery: While the rice is cooking, melt the Nolen Gur in a separate pan over low heat. Stir continuously until it melts into a smooth, luscious syrup. Be careful not to overheat it, as it can burn easily.
  6. Add the Jaggery: Once the rice is cooked, remove the bay leaf. Slowly pour the melted jaggery into the rice and milk mixture, stirring constantly.
  7. Simmer Again: Continue to simmer for another 5-7 minutes, stirring gently, until the payesh reaches your desired consistency. Remember, it will thicken slightly as it cools.
  8. Add Cardamom and Nuts: Stir in the crushed cardamom, chopped cashews, and raisins.
  9. Let it Cool: Remove from heat and let the payesh cool slightly before serving.

Chef’s Tips for the Perfect Payesh:

  • Quality Matters: The key to a great Nolen Gurer Payesh is using good quality Nolen Gur. Look for a deep brown color and a rich, smoky aroma.
  • Low and Slow: Cooking the rice slowly in milk is crucial for a creamy texture. Patience is key!
  • Don’t Overcook the Jaggery: Overheating the jaggery can make it bitter.
  • Adjust Sweetness: Adjust the amount of Nolen Gur to your liking.
  • Stir Gently: Stirring too vigorously can break the rice grains.

Payesh Your Way: Different Cooking Methods

  • Gas Stove: Follow the recipe as described above.
  • Induction Stove: Use the same settings as you would on a gas stove.
  • Pressure Cooker (Not Recommended): While possible, it’s difficult to control the cooking process and you risk the milk curdling. The slow simmering is key to the flavour.
  • Oven (Baking): Preheat oven to 300°F (150°C). Combine all ingredients in an oven-safe dish. Bake for 1-1.5 hours, stirring occasionally.
  • Microwave (Not Recommended): The milk can easily boil over and the rice may not cook evenly.
  • Slow Cooker/Crockpot: Combine all ingredients in the slow cooker. Cook on low for 4-6 hours, stirring occasionally.

Nutritional Information (Approximate, per serving):

  • Calories: 250-300
  • Protein: 5-7g
  • Fat: 10-12g
  • Carbohydrates: 35-40g

Serving Suggestions:

  • Serve warm or at room temperature.
  • Garnish with extra chopped nuts and a drizzle of melted Nolen Gur.
  • Enjoy it as a dessert after a hearty meal, or as a comforting snack on a cold day.

Now It’s Your Turn!

Go ahead, try this recipe at home. Surprise your family and friends with this delightful Bengali delicacy. Share the joy and warmth of Nolen Gurer Payesh with everyone you love!