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%Khejur gurer payesh recipe debjani rannaghar

Khejur Gurer Payesh | Bengali Rice Kheer with Date Palm Jaggery

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Khejur Gurer Payesh aka Patali Gurer Payesh is a seasonal dessert. This is a Rice Kheer cooked with Date Palm Jaggery aka Khejur gur.


Units Scale
  • 1 Litre Full Cream Milk
  • 500ml skimmed milk
  • 500ml Water
  • 150g Gobindobhog Rice
  • 300g Khejur Gur/ Date Palm Jaggery
  • 25g Cashew Nut
  • 25g Raisin
  • 2 Black Cardamom or 5 Green Cardamom
  • 2 Bay leaf


%Khejur Gurer Payesh

  1. Wash and soak rice, cashew nut, and raisin in water separately for 15 minutes.
  2. Take both types of Milk along with water in a deep bottom vessel.
  3. Let it cook on medium flame with Bay leaf and whole cardamom until boiling starts.
  4. Boil the milk till it reduces to approximately 1.5 liters.
  5. Add soaked rice to the milk and start cooking on low flame till rice softens.
  6. Stir in between to not allow anything to stick on the bottom of the pan.
  7. Now add Cashew Nut and Raisin and cook for 5 more minutes.
  8. When the rice is cooked properly add broken pieces of Khejur Gur (or melted Gur) to the Payesh.
  9. Using a ladle mix properly and continue cooking on low flame until desired consistency is reached.
  10. I prefer a little thick Payesh when I cook the same with Khejur Gur.
  11. Switch off the flame and cool the Payesh completely before serving.
  12. Khejur Gurer Payesh or Patali Gurer Payesh tastes better if served after a stand of one night. You need to store it in the fridge in case you are planning not to serve it immediately.


I prefer using a mixture of full cream milk and skimmed milk along with water. You can use only full-cream milk or skimmed milk.

  • Prep Time: 5min
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 150g
  • Calories: 603
  • Sugar: 78.3g
  • Sodium: 3103mg
  • Fat: 13.6g
  • Saturated Fat: 7.4g
  • Carbohydrates: 106.8g
  • Fiber: 2.6g
  • Protein: 15.6g
  • Cholesterol: 0mg
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