Bengali Nolen Gur Payesh
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Slow-cooked rice milk pudding finished with nolen gur — fragrant Bengali date-palm jaggery payesh.
Nolen gur payesh is a winter Bengali dessert. Gobindobhog rice is cooked in milk, and date palm jaggery is stirred in once the heat is off. The smell of fresh nolen gur is why people wait for January.
Ingredients
How to Make It
Simmer rice milk thick.
Cool slightly; add gur.
Don’t boil hard after gur.
Nutrition per serving
* Approximate values per serving
Health Benefits
Festival pudding with jaggery. Add gur off boil to avoid milk split.
Date palm jaggery has a smoky caramel flavour that sugar does not have. Adding it off the heat prevents the milk from splitting.
Pro Tips
- →Slow simmer.
- →Gur after cooling a bit.
- →Serve warm or chilled.
- →Simmer the rice in milk until thick and creamy.
- →Cool slightly before adding the gur.
- →Do not boil the payesh after adding the jaggery.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Jaggery: about 380 kcal; White rice (raw): about 365 kcal; Whole milk: about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Less sweet.
- 2Saffron.
- 3Use a mix of nolen gur and sugar if the gur is too strong.
Frequently Asked Questions
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