Bengali Chirer Payesh / Poha Pudding Recipe With Nolen Gur
Bengali Chirer Payesh is the Flattened Rice (poha) Pudding Recipe made With Nolen Gur. This traditional recipe is made during festive times in Bengal. Nolen gur or jaggery from dates adds a special sweet taste to the pudding/payasam recipe. Closest replacement for Nolen Gur is brown sugar, if nolen gur is unavailable.
If you found this recipe interesting, find more pudding/payasam recipes here-
- 1/2 cup Poha (Flattened rice)
- 2 tablespoons Rice flour
- 2 1/2 liter Milk
- 1 cup Nolen Gur , or brown sugar
- 2 Cardamom (Elaichi) Pods/Seeds
- 8-10 Mixed nuts , almonds/cashews, chopped
- 1 tablespoon Sultana Raisins
- 1 pinch Saffron strands , and a little more for garnish
- pinch Salt
How to make Bengali Chirer Payesh / Poha Pudding Recipe With Nolen Gur
To cook Bengali Chirer Payesh/Poha Pudding Recipe With Nolen Gur, wash poha/chirer with water and strain the poha.
Soak the washed and drained poha/chirer in a cup of milk.
Also mix 1/2 cup of milk with rice flour and keep aside.
Soak saffron in a little milk. Keep aside.
Boil the rest of milk and cardamom pods together in a Saucepan and bring to boil. Stir occasionally.
Add rice flour mix in boiling milk and stir constantly.
Boil about 12-15 minutes till the rice flour is cooked and milk is condensed.
Now add milk soaked flattened rice/chirer then add the milk soaked saffron.
Cook chirer payesh for 15 minutes more or when flattened rice/chirer is cooked well and milk thickens considerably, add nolen gur or brown sugar.
Stir it and cook it till the date jaggery/brown sugar dissolves. Then add chopped almonds/cashews and a pinch of salt, cook for a minute and remove from heat.
Pour the Bengali Chirer Payesh/Poha Pudding Recipe With Nolen Gur in a serving bowl, garnish with saffron strands/almonds/cashews and raisins and serve hot or chilled with sumptuous meal of Cholar Dal Recipe/ Aar Macher Jhol Recipe and jeera rice for dinner.