Nolen Gurer Payesh (Rice Kheer with Date Palm Jaggery)


  • 1/4 cup gobindobhog rice
  • 1 litre full fat milk
  • 1/2 cup chopped date palm jaggery
  • 1 small bay leaf
  • 1/4 tsp cardamom powder
  • 2 tbsp chopped cashews
  • 1 tbsp golden raisins


  1. Rinse the rice a couple of times
  2. Then soak in enough water for 20 minutes
  3. Chop the jaggery and set aside
  4. Pour the milk in a heavy bottomed pan and let it come to a boil
  5. Then continue to simmer the milk for 10 minutes
  6. Stir often
  7. Drain the water from rice and add it to the milk
  8. Add the bay leaf and cardamom powder. Mix well
  9. Cook on low heat, stirring often
  10. The milk will thicken and the rice will become soft
  11. Switch off the flame
  12. Add the cashews and raisins
  13. Mix well
  14. After about 5 minutes, add the chopped jaggery and mix well
  15. Serve warm or cold

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