Gurer Payesh (Nolen Gur Rice Kheer)

Cook along · 7 steps

Method

1. 1

   Soak the rice in water for 30 minutes without washing it excessively. Drain and spread it out to dry. Coat the rice with ¼ tsp ghee and set aside.

2. 2

   Soak the raisins in water until plump, then drain. Heat the remaining ghee in a pan and fry the cashew nuts over medium heat until golden. Remove and set aside.

   

3. 3

   Pour the milk into a heavy-bottomed pan or kadai. Bring it to a boil over medium heat, then reduce the heat and simmer for about 15 minutes, stirring regularly to prevent the milk from sticking.

4. 4

   Add the ghee-coated rice and cook over low heat, stirring gently and regularly to release the starch and prevent burning.

   

5. 5

   Continue cooking until the rice is completely soft and mushy, with no resistance when a grain is pressed between your fingers. Cook the payesh until it is slightly thicker than your desired consistency, as the jaggery will loosen it slightly.

6. 6

   Turn off the heat completely. Add the nolen gur, salt, drained raisins, and fried cashews. Mix gently to combine.

   

7. 7

   Cover the pan and let the residual heat melt the jaggery completely. Keep the heat off to prevent the milk from splitting. Serve the payesh warm or chilled.