Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, nolen gurer payesh (rice kheer with date palm jaggery). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Nolen gurer payesh (Rice kheer with date palm jaggery) is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Nolen gurer payesh (Rice kheer with date palm jaggery) is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have nolen gurer payesh (rice kheer with date palm jaggery) using 7 ingredients and 9 steps. Here is how you can achieve that.

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

1. Make ready Gobindo bhog rice
2. Get full fat milk
3. Make ready shredded coconut (optional)
4. Prepare nolen gur (date palm jaggery)
5. Make ready dry fruits
6. Get bay leaf
7. Get 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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