Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, nolen gurer payesh (rice kheer with date palm jaggery). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Nolen gurer payesh (Rice kheer with date palm jaggery) is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Nolen gurer payesh (Rice kheer with date palm jaggery) is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook nolen gurer payesh (rice kheer with date palm jaggery) using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Nolen gurer payesh (Rice kheer with date palm jaggery):

1. Prepare 1/2 cup Gobindo bhog rice
2. Make ready 1 litre full fat milk
3. Take 1/2 cup shredded coconut (optional)
4. Get 1/2 cup nolen gur (date palm jaggery)
5. Get 1 handful dry fruits
6. Get 1 bay leaf
7. Make ready Some pistachios, coconut flakes and powder jaggery to garnish

Instructions to make Nolen gurer payesh (Rice kheer with date palm jaggery):

1. Clean and wash rice for 2-3 times and then soak for 1/2 an hour. You can use other variety of aromatic rice also.
2. Place a heavy bottomed pan with drained rice. Add in 1 cup of water and a bay leaf.
3. Cook until rice become soft and mushy. I don't like to cook rice directly in milk. Milk prevents to cook rice properly and quickly. So I add milk after cooking rice.
4. When the rice cooks completely, mash them with a hand beater or an electric hand blender.
5. Now add in full fat milk and mix thoroughly.
6. Reduce the flame and cook until milk reduces to make the kheer thick.Also add in coconut flakes in this stage.
7. When the kheer comes to desired consistency, remove from heat. Then add in a handful of chopped dry fruits.
8. Take date palm jaggery, crush roughly and add in to the kheer.
9. Mix thoroughly and transfer to serving bowl. Garnish with crushed pistachios, powder jaggery and coconut flakes. Serve warm.

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