Bengali Nolan gurer payesh or rice pudding with date jaggery / molasses is the most favored desserts in Bengali homes for any occasions.


1. Milk - 1 litre
2. Basmati or Jeera rice - 1/3 cup (Use Gobindo bhog for best taste)
3. Sugar - 1/3 - 1/2 cup
4. Cardamom - 4 pods
5. Nuts n dry fruits – to garnish
6. Ghee – 2 tsp (optional)
7. Bay leaf - 2 nos
8. Salt - A pinch


1. Boil milk in a wide bowl and when it starts to roll boil
2. add bay leaf and slightly crushed cardamom pods. Wash the rice and add to the milk. Allow it to boil in low to medium flame till rice gets cooked well but it should be firm & soft without losing its shape.
3. Generally rice takes longer time to cook. So keep mixing every now and then and make sure it is not burnt in the bottom. When the milk gets evaporated add little water whenever necessary.
4.When the rice is almost cooked, remove bay leaf (optional) & add sugar, a pinch of salt & mix well. Let it boil till the mixture thickens slightly.
Switch off the flame. Add nuts and ghee. Allow it to cool, refrigerate and serve chilled. Enjoy!
This payesh would thicken as it cools down. So adjust the consistency by adding little boiled milk before serving.