Nolen Gurer Payesh - Bengali Style Rice Pudding with Date-Palm Jaggery

Nolen Gurer Payesh or Rice Pudding with date-palm jaggery is a quintessential element of the Poush Parbon Festival or Makar Sankranti. Payesh is a dish for special occasions and adding freshly made date-palm jaggery during the winter as a celebration of the freshly harvested paddy along with date-palm syrup in the form of Jaggery/ molasses, makes it even special. This signature dish signifies our cultural and culinary heritage. Made with the simplest of ingredients but considerable patience and expertise, this divinely flavorful dessert dish completes our Poush Sankranti celebrations. As a Bengali, I have many sweet memories associated with Poush Sankranti and an array of numerous Pithe-Puli and Payesh. This particular recipe had been lying in my file since long, something or other came up and I missed posting it during the season, so now it might seem a tad off-season. But still remembering those special memories, today I am sharing the recipe of this traditional flavorful delicacy.



Nolen Gurer Payesh - Bengali Style Rice Pudding with Date-Palm Jaggery Recipe

Preparation time: 10 minutes
Cook time: 30 - 40 minutes
Yield: 4 - 5 servings


  • Full Cream Milk: 1 liter
  • Gobindobhog/ Basmati/ KaloJeera Rice: ½ cup
  • Bay Leaf: 1 
  • Nolen Gur/Date-Palm Jaggery: ½- ¾ cup or as per preference
  • Sugar: ½ cup or as per requirement
  • Cashew Nuts: 1 tablespoon (optional)
  • Raisins: 1 tablespoon (optional)


  1. Wash and soak rice for 10-15 minutes, drain and keep aside.
  2. Pour milk in a thick bottomed pan, bring it to boil, reduce the flame to low-medium stirring continuously.
  3. Take 2 tablespoon milk from the pan, add it to the jaggery, stir and mix well. Keep aside.
  4. As the milk gets reduced to ¾th quantity, add rice and bay leaf.
  5. Keep stirring and cook on low flame till the rice is done. Add sugar, cashew nuts and raisins.
  6. Cook till the sugar melts completely and milk thickens again. Switch off the heat and let it cool down for around 10-12 minutes.
  7. Gradually add milk and jaggery mix to the payesh. Mix gently. Our delicious and flavorful payesh is done.
  8. Serve nolen gurer payesh warm or chilled.


- NOTE -

Adding warm milk to the jaggery is very crucial as it lets us ascertain if the jaggery is of good quality or not otherwise we might end up with a smoky flavored curdled mess.