NOLEN GURER PAYESH / RICE PUDDING WITH DATE PALM MOLASSES

Memories of Winter, Poush Sankranti can not be celebrated without this delicious and traditional Bengali dessert. It is very popular during festive occassions. Everyone loves to relish the smell and taste of this nolen gur. It is very easy to cook and tastes undoubtedly great....

INGREDIENTS:
2 Cups Whole Milk
2 Cups Half & Half Milk
1/2 Cup Kala Jeera Rice (or Gobindo Bhog)
2 Bay leaves
1 lb Date Palm Molasses/Jaggery (Nolen Gur)
1 tsp Clarified Butter (Ghee)
4 pods of Green Cardamoms (Crushed)
1/3 Cup Cashews and Raisins


METHOD:

Wash the rice and soak it in water for 30 minutes. Drain the water from it and let it dry for few minutes. Smear the rice with 1/2 tsp clarified butter. Keep aside.

Heat 1/2 tsp clarified butter in a pan, fry cashews and raisins for few seconds and set aside. Now crush the date palm molasses and keep aside.

Pour whole milk and half & half in a deep bottomed sauce pan. Let it boil on medium heat. When it starts boiling, add rice and bay leaves in it and stir continuously for 15-20 minutes, otherwise it may burn from bottom. After 15-20 minutes rice is cooked nicely and the milk is reduced in half.

Now add raisins and cardamoms in it. Mix well and put off heat. Let it keep as it is for 3-4 minutes, then add molasses in it. By stirring mix well.

Serve cold. Garnish with cashews and raisins.

TIPS: If  'Kala Jeera Rice/Govinda Bhog' is not available, you may use Basmati Rice.