Nolen Gurer Payesh

Bengali rice pudding with date palm jaggery

  • Cooking time
    1 hour
  • Calories
Recommended by
members who rated this recipe on Youtube

Getting the nolen gur’er payesh recipe right is one of life’s most rewarding experiences. Also known as khejur patali gur’er payesh because it uses date palm (khejur) jaggery in solid form (patali) as a sweetener, this Bengali sweet recipe can double as a snack and an after-meal dessert. Whether you call it ‘payesh’ or ‘payasam’ or ‘kheer’, this is one of those quintessential Indian sweet dishes that transcends cultures and cuisines.

Nolen gur’er payesh (rice pudding with date palm jaggery) is made by boiling rice and milk together to produce a creamy reduction. It is a Bengali winter specialty since nolen gur is available during the season. Used in a wide variety of Bengali sweet dishes during the winter months, nolen gur brings a depth of flavour and smell, in addition to mellow sweetness, to whatever dish it is added.

The key ingredients required for making a good payesh are fragrant gobindobhog rice (notun aatop chaal—new, freshly harvested, non-parboiled rice), full fat milk, and good quality nolen gur. The milk to rice ratio is quite high in this recipe (1 litre milk for 50g rice). The fat in whole milk lends creaminess to the payesh and starch in ‘new’ rice helps thicken it. In case you can’t find gobindobhog rice where you live, the ‘kalijira’ or ‘jeera samba’ varieties will also do in a pinch.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


4 servings
  • 1 litre full fat milk
  • 50 g new gobindobhog rice
  • 150 g nolen gur (date palm jaggery)
  • ¼ tsp salt
  • 20 g cashew
  • 10 g raisins (soaked and drained)
  • 10 g ghee


  1. Soak the rice in water for 30 minutes. Do not overwash the rice as we don’t want to lose too much starch. After 30 minutes, strain the rice and spread it to dry. Coat the soaked rice in ¼ tsp of ghee and set aside.
  2. Soak the raisins in some water to allow them to swell. Heat ghee in a pan and fry the cashewnuts on medium heat until they are golden. Remove from the pan and set aside.
  3. Transfer the milk to a heavy pan or kadai. On medium heat, wait for it to come to a boil. After that, reduce the milk for about 15 minutes. Stir regularly so that the milk does not catch the bottom or sides of the pan.
  4. Add the ghee-coated rice to the milk and keep cooking on low heat until the rice is fully cooked. This will require patience, as at several points it will appear as if the rice has cooked. However, you need to keep boiling it until you reach a stage where a grain mashed between your fingers faces no resistance at all. It should be mushy soft, as rice will harden when payesh is cooled. Stir gently throughout this process. Not only will that ensure that the payesh doesn’t burn, stirring will also release the starch from the rice, which will help thicken the payesh.
  5. Now is it is time to add the gur. But you need to be sure of two things before that. (a) The rice should be fully cooked because after adding the gur, the rice will not cook any further. (b) The payesh should be slightly thicker than how you actually want it as gur will loosen it up slightly. Right. Now turn off the heat and add the gur, along with salt, soaked raisins, and fried cashew. Keep heat turned off as any impurities in the gur will cause the milk to split. Fold everything in and cover the pan. Allow the residual heat to melt the gur fully. Serve hot or cool.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
Viewers liked this

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
Viewers liked this
See all New recipes »
View all »

Moog Puli

This deep-fried moog dal pitha is nutty and crunchy on the outside with a rich coconut and jaggery filling inside.

  • 2 hours
  • 152

Choshir Payesh

Tiny, handmade, spindle-shaped rice-flour dumplings cooked in milk

  • 2 hours
  • 258

Shora or Chitoi Pithe

A simple Sankranti snack made with rice batter—served with freshly grated coconut and liquid date-palm jaggery.

  • 4 hours
  • kcal
View all »

Pepe'r Plastic Chutney

Magical translucent squares of green papaya in a sweet and sour syrup—a Bengali 'nemontonno bari' specialty

  • 30 minutes
  • kcal

Tomato, Khejur & Amsottor Chutney

A Bengali sweet-spicy tomato compote with dried fruits

  • 30 mins
  • 123

Aamer Tok

A chilled sweet, savoury and sour thin chutney made from small green mangoes.

  • 40 mins
  • 96