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Khejur Gurr er Payesh/ Rice Pudding with Date Palm Jaggery !

Khejur Gur er Payesh, or Rice Pudding with Date Palm Jaggery, is a traditional Bengali dessert that's particularly popular during the winter months when date palm jaggery is available.The flavor of it rejuvenates my childhood memories during winter days.


  • 1/2 cup Basmati or Gobindabhog rice (washed and soaked for 30 minutes)

  • 1 liter full-fat milk

  • 1/2 cup date palm jaggery (Khejur Gur)

  • 1/4 cup condensed milk

  • 1/4 cup chopped nuts (cashews, almonds, pistachios)

  • 1/4 cup raisins

Ghee for frying nuts


  • In a heavy-bottomed pan, bring the milk to a boil and add the soaked and drained rice to it.

  • Once the rice is almost cooked (still slightly firm), add condensed milk to it.

  • And cook it on low heat.

  • Once the rice is completely cooked and the mixture has thickened, add the date palm jaggery.

  • Stir continuously to ensure that the jaggery is well-incorporated .

  • In a separate small pan, heat tablespoon of ghee and fry the chopped nuts until golden brown.

  • Add the raisins to the same pan and let them puff up.

  • Add the fried nuts and raisins to the simmering payesh.

  • Simmer the payesh for a few more minutes until it reaches your desired consistency.

  • Adjust sweetness according to taste by adding more jaggery if needed.

  • Allow the payesh to cool to room temperature.

  • Garnish with more chopped nuts and raisins.

Enjoy the delicious Bengali Khejur Gurr er Payesh, a perfect sweet treat, especially during festive occasions or winter celebrations!

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