Nolen Gurer Payesh (Date Palm Jaggery Rice Kheer / Pudding)

Pressure cook the rice in 3/4 cup water and bay leaves for 3-4 whistles. Discard the bay leaves and add a pinch of salt and ghee. Mash well.

Then add the milk, cardamom powder, jaggery and milk powder. Combine everything well. Garnish with chopped nuts and saffron and serve at room temperature or chilled.

Note - Rice Kheer is traditionally prepared by boiling milk along with rice, sugar / jaggery. This involves a lot of stirring till the rice is cooked and you get the desired consistency. But today I would like to share an easy method.

I used boiled rice which was later mixed with the remaining ingredients. This takes very less time and effort, retaining the same taste and flavour. Enjoy it as an after meal dessert or relish it as a side dish with poori or paratha.