Notun Gurer Payesh – a traditional Bengali rice pudding flavoured with date palm jaggery. Bengal’s favourite jaggery is a winter speciality.
This Bengali dessert is typically made during festive or auspicious occasions. A simple dessert that tastes just heavenly.
In this traditional payesh recipe, Notun/Nolen/Kejur Gur is used as the sweetener. Since this date palm jaggery is usually available in wintertime, it is called as Notun (New) Gur (Jaggery).
Kheer or Payesh is a rice pudding prepared with milk, rice/vermicelli/broken wheat and sugar/jaggery and flavoured with cardamom, cashew nuts, raisins, pistachios, almonds or saffron. It is an indispensable dish in most Hindu feasts/festivals and celebrations.
Kheer is usually made for special occasions. The term Kheer comes from the Sanskrit words Ksheeram, meaning milk. Similarly, Payesh (Bengali) or Payasam (Telugu) originate from the Sanskrit word Payasa/Payasam meaning milk. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios.
Date palm jaggery flavoured rice pudding is a simple blend of aromatic rice, milk and jaggery. Winter is the time for Notun/Kejur Gur (date jaggery) in West Bengal and many dishes are made using date palm jaggery as the main ingredient. Notun Gur is the season fresh jaggery.
Typically, the rice used is Gobindo Bhog Chaal – a short-grained sticky rice variety grown in West Bengal.
If you are looking for more payesh recipes, then do try out Sitaphal Payesh
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