How to Prepare Notun Gurer Payash

Ingredients:

• • 1/2 cup Gobindobhog rice (or any fragrant short-grain rice)
  • 1 liter full-fat milk
  • 1 cup grated date palm jaggery (Nolen Gur)
  • 1/2 teaspoon cardamom powder or crushed green cardamons
  • A pinch of saffron strands (optional)
  • Chopped nuts (such as almonds, cashews, and pistachios) for garnishing (optional)

Preparation:

1. 1. Wash the rice thoroughly and drain the water. Set it aside.
   2. In a thick-bottomed pan or a large saucepan, bring the milk to a boil over medium heat.
   3. Once the milk starts boiling, reduce the heat to low and let it simmer.
   4. Add the washed rice to the simmering milk and cook on low heat, stirring occasionally to prevent sticking, until the rice becomes soft and the milk thickens. This will take about 30-40 minutes.
   5. While the rice is cooking, grate the date palm jaggery to remove any impurities and set it aside.
   6. Once the rice is cooked and the milk has thickened, add the grated jaggery to the pan and mix well.
   7. Stir continuously until the jaggery melts completely and blends with the rice and milk. This will give the payash a rich caramel flavor and a beautiful golden color.
   8. Add the cardamom powder and saffron strands (if using) to the pan and mix well.
   9. Continue to simmer the payash for another 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
   10. Turn off the heat and let the Notun Gurer Payash cool down to room temperature.
   11. Once cooled, refrigerate the payash for a few hours to chill and allow the flavors to develop further.
   12. Before serving, garnish with chopped nuts, if desired, for added texture and visual appeal.
   13. Serve the Notun Gurer Payash chilled and enjoy the creamy, aromatic sweetness of this traditional Bengali dessert.

Note: If you don’t have access to date palm jaggery, you can substitute it with regular jaggery or other types of unrefined cane sugar. However, the distinct flavor of date palm jaggery adds a unique touch to the payash. Adjust the sweetness according to your preference by adding more or less jaggery.