Nolen Gurer Payesh

Tanika Mondal

Winter in Bengal is incomplete without the aroma of Nolen Gur. This year, I decided to skip the hours of workout at the gas oven and let my rice cooker do the heavy lifting. The result? Pure, creamy perfection done faster and efficiently. You can easily switch between cooking and keep warm modes to control the temperature. No risk of sticking at the base or burning.

Also visit my video where I can walk you through my easy process—including the most important step: switching to "Warm Mode" before adding the jaggery. It’s a game-changer for avoiding curdled milk!

Check out the full process on the watchpage and let me know in the comments: How do you like your payesh—hot or chilled?

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 3 People

Course: Dessert

Cuisine: Bengali, Indian

Calories: 280

Ingredients Method Video Notes

Ingredients

1 lt Full Cream Milk
50 gms Gobindobhog Rice
250 gms Pure Nolen Gur
2 tsp Milk Powder
Roasted Nuts (optional) finely chopped, roasted or fried in pure ghee

Method

Step 1 - Pour Milk in the Cooking Pot of the Electric Cooker

Before placing the inner pot (cooking pot) on the heating coil, ensure the outer surface of the pot is dry and safe for electricity contact. Place the pot containing milk on the heating coil.

Step 2 - Wash and Soak the Gobindobhog Rice

Wash the gobindobhog rice 2-3 times until you can see the grains at the base. Soak the rice in clean water for 30 minutes.

Step 3 - Boil the Milk on the Cook Mode

Switch on the electric cooker to 'Cook Mode'. Simmer the milk and stir frequently.

Step 4 - Add the Rice to the Boiling Milk

Drain the water completely when the grains swell up. Add the washed rice as the milk starts boiling. Keep stirring the milk and the rice to avoid burning or sticking at the base. Boil the rice to a soft texture.

Step 5 - Sprinkle the Milk Powder in the Rice Kheer

Put 2 tsp of milk powder to get the ultimate thick and creamy consistency. Stir continuously to dissolve the milk powder in the nolen gurer payesh.

Step 6 - Grate and Add the Nolen Gur

Break the patari gur into pieces or grate the date palm jaggery chunk.

Step 7 - Add the Gur to the Payesh

When the kheer is cooked completely, switch the rice cooker to 'Warm Mode'. Now add the nolen gur and mix properly.

Video

Notes

💡 Pro-Tips for the Perfect Payesh

The Temperature Secret: To prevent the milk from curdling, never add the jaggery while the rice cooker is on the "Cook" setting. I switched to "Warm Mode" before folding in the Nolen Gur. This allows the jaggery to melt beautifully into the pudding without the risk of splitting.
Rice Prep: For that authentic aroma, use Gobindobhog rice. Rinse it gently and let it soak water for 30 minutes. You may also toss it in a teaspoon of ghee before adding it to the milk to enhance the fragrance.
Consistency is King: The payesh will thicken significantly as it cools. If it looks a little runny in the rice cooker, don't worry—it will reach that perfect creamy density by the time you're ready to serve.