Gur PayeshJaggery Rice Pudding

Name: Gur Payesh (Jaggery Rice Pudding)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: Bangladesh
Ingredients: 120 g Basmati Rice (rinsed); 1500 ml Whole Milk; 180 g Jaggery (grated); 6 pcs Green Cardamom (lightly crushed); 40 g Raisin; 40 g Almonds (chopped)

This slow-cooked milk pudding is creamy, fragrant with cardamom, and gently sweetened with jaggery for a rounded caramel note. It is a classic celebratory dessert served warm or chilled.

Prep

10m

Cook

Serves

Estimated

Nutrition

Per serving

404kcal

Calories

11g

Protein

12g

Fat

65g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

120g
Basmati Rice (rinsed)
1.5l
Whole Milk
180g
Jaggery (grated)
6pcs
Green Cardamom (lightly crushed)
40g
Raisin
40g
Almonds (chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Bring the whole milk to a gentle simmer at about 90°C (195°F) in a heavy pot, stirring often so it does not catch on the bottom.
02
Add the basmati rice and green cardamom and cook slowly, stirring frequently, until the rice is very soft and the milk has reduced to a creamy consistency.
03
Stir in the raisins and cook briefly until they plump.
04
Take the pot off the heat and let it cool slightly, then stir in the jaggery until it dissolves fully.
05
Finish with the almonds and serve warm or chilled.

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