In a heavy-bottomed vessel, bring the milk to a boil. ‘Nolen Gur’, ‘Notun Gur’ or ‘Khejur Gur’ is Date Palm Jaggery that is unique to Bengal. We don’t spam! The kheer looks delicious, Aruna. It’s my favorite and your version looks damn yummy hope i can pick it from my screen. Nolen Gurer Payesh, Bengal’s iconic Rice and Milk Pudding sweetened with Date Palm Jaggery hardly needs any introduction. I can imagine the heavenly taste. In fact, any jaggery or jaggery syrup should never be added to hot milk. no jaggery syrup, no heavy lifting… yet this payasam is so delish… thanks for sharing this, Aruna. I find it tastes so different from the normal jaggery and therefore am sure the kheer must be awesome. Any particular reason as I add directly while cooking the kheer. Such a delightful is still in my to make list.. hopefully I get it and then will surely try. The reason I chose to make this classic rice and milk pudding with the date palm jaggery is because my father loves jaggery-based kheer. Do sign-up to get new recipes by email as soon as I post them. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. The product we are offering is derived from Date Palm Tree ( Khejur or Khajur ) But it is also made with date palm popularly known as nolen gur or patali gur and is very popular in the eastern parts of India, especially West Bengal. Tips:While this kheer is traditionally made with newly harvested Gobindobhog rice, you can use any short-grained, starchy rice. You also have the option to opt-out of these cookies. These cookies will be stored in your browser only with your consent. Bottom Line: Jaggery is a type of unrefined sugar made from sugar cane or … However, jaggery made from date palm is also common in several countries . Jaggery derived from the sap of Date Palm Tree ( Khejur or Khajur Tree ) . Great way to satisfy sweet craving without guilt. In 1/2 tsp ghee, fry the cashew pieces and set aside. This is an important step. Gobindobhog or any short grained starchy rice. Loved the perfect gur colour. Immediately after seeing the pic for a second I thought it is chadhachadhayam. Now I mus hunt for Nulen gur once the stores are operational fully ! Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Although I never had a chance to taste this payesh, I can imagine how delicious and irresistable it might be. Right now seeing this lip smacking bowl of payesh I want to go and try it right away, Absolute delight it is Aruna. I also follow the tips of not adding any jaggery to kheer when hot. If you actually observe, for a payasam, the amount of sugar (in this case jaggery) vs the milk and the rice is quite less and this is why I love Kheer the most. The sap is collected from Date palm Tree and its cooked long ( by the confectioners who are basically farmers ) to change its trasparent colour to Burgundy Color and then its allowed to cool and solidify . Sorry, your blog cannot share posts by email. Gujaratis tend to saute rice in a bit of ghee before adding milk to make kheer. Serve the Nolen Gurer Payesh warm or then chilled. But opting out of some of these cookies may have an effect on your browsing experience. Palm jaggery is made naturally and is a rich source of minerals and vitamins Palm jaggery is an alternative to sugar and is used in various food preparation and dessert making. Rinse the rice and drain all the water from the rice. Patali aka Khejur Gurer Chaler Payesh | Bengali Rice Pudding with Date Palm Jaggery Every year when winter comes, there comes the liquid gold for every Bengali, the sweet nectar of the Date Palm tree known as Khejur Gur. I am in love with this lovely kheer. In Odia cuisine while preparing kheer we first fry them in ghee then add milk. It is mandatory to procure user consent prior to running these cookies on your website. We also use third-party cookies that help us analyze and understand how you use this website. The sap is collected from Date palm Tree and its cooked long ( by the confectioners who are basically farmers ) to change its trasparent colour to Burgundy Color and then its allowed to cool and solidify . . I do hope you get to make this kheer soon; you will enjoy it. This website uses cookies to improve your experience while you navigate through the website. Patali Gur – Khejur Gur. The sap is collected from Date palm Tree and its cooked long ( by the confectioners who are basically farmers ) to change its trasparent colour to … In fact, Bellam Paramannam, the Andhra Rice and Milk Pudding with Jaggery… The solidification process normally takes place in a earthen pot which enhances the flavor and gives longivity to product. Like your tip of adding any jaggery to kheer after it cools down a bit. Turn off the heat and let the payesh cool for about 5 minutes till it is just more than lukewarm. Aruna, I don’t blame you for tasting this every now and then. Meaning, sugar wrapped in a ... Another important detail in Bengali confectionery history that is often glossed over relates to Ganguram Chaurasia, ... Runny date jaggery 100g. Aruna, I am intrigued, why the 2 large pinches of salt with gur for the recipe? When a friend got me Nolen Gur (Date Palm Jaggery) from Bengal, I knew I had to make Nolen Gurer Payesh as the first thing with it. Date Palm Jaggery Kheer, Kheer, Nolen Gurer Payesh, Payesh, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to email this to a friend (Opens in new window), Aluchi Bhaji | Aluche Fatfate: Recipe by Shailaja Bamane, Andhra Kandi Pachadi | Tuvar Dal Chutney | Paruppu Thogayal, Kobbari Palu Charu | Thengai Paal Rasam | Coconut Milk Rasam, Vegan Roasted Tomato and Red Bell Pepper Soup, Miriyala Charu | Andhra Pepper Rasam | Milagu Rasam, Gobindobhog or any short-grained starchy rice – 1/4 Cup.