Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, nolen gurer payesh (rice kheer with date palm jaggery). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Nolen gurer payesh (Rice kheer with date palm jaggery) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Nolen gurer payesh (Rice kheer with date palm jaggery) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have nolen gurer payesh (rice kheer with date palm jaggery) using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Nolen gurer payesh (Rice kheer with date palm jaggery):

1. Get Gobindo bhog rice
2. Get full fat milk
3. Take shredded coconut (optional)
4. Make ready nolen gur (date palm jaggery)
5. Make ready dry fruits
6. Make ready bay leaf
7. Take Some pistachios, coconut flakes and powder jaggery to garnish

Instructions to make Nolen gurer payesh (Rice kheer with date palm jaggery):

1. Clean and wash rice for 2-3 times and then soak for 1/2 an hour. You can use other variety of aromatic rice also.
2. Place a heavy bottomed pan with drained rice. Add in 1 cup of water and a bay leaf.
3. Cook until rice become soft and mushy. I don't like to cook rice directly in milk. Milk prevents to cook rice properly and quickly. So I add milk after cooking rice.
4. When the rice cooks completely, mash them with a hand beater or an electric hand blender.
5. Now add in full fat milk and mix thoroughly.
6. Reduce the flame and cook until milk reduces to make the kheer thick.Also add in coconut flakes in this stage.
7. When the kheer comes to desired consistency, remove from heat. Then add in a handful of chopped dry fruits.
8. Take date palm jaggery, crush roughly and add in to the kheer.
9. Mix thoroughly and transfer to serving bowl. Garnish with crushed pistachios, powder jaggery and coconut flakes. Serve warm.

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