Chaler Payesh Recipe is a popular, delicious and creamy dessert from Bengali community. Gobindobhog rice is cooked in milk and sweetened with sugar and garnished with dry fruits.
Payesh Recipe | Bengali Chaler Payesh Recipe
Here in this post I am talking about dessert made mainly of govindbhog rice and milk popularly known as payesh or kheer among bengalis. Bengali cuisine is the food served in the state of Bengal. It mainly consists of west Bengal, Tripura and Assam.
Equipment
- 1 Nonstick Pan
Ingredients
- 1 Cup Gobindobhog Rice 1 Cup amount mainly 150-200 gm rice.
- ¾ Gm Spice Cardamom
- 12 Piece Fresh Pistachios
- 12 Piece Cashews
- 12 Piece Almonds
- â…” Cup Sugar Added sugar as your need this is the normal value.
- 4 Ghee
- 10 Piece Garnishing Raisins
- 1 Rose Water
Instructions
Wash the rice and add ghee to it
- To prepare this yummy dessert Payesh recipe, wash rice and soak it in 2.5 cups of water for 20 minutes and drain. Add ghee to the rice and keep it aside.
Put the milk in a thick bottom pan and keep it to boil. Put bay leaf in it.
- Take a pan and pour milk into it and keep stirring. Then, turn the gas flame to medium-high and keep stirring.
Add the rice to the milk.
Put in the sugar when the rice is slightly soft
Continue cooking until milk is reduced to half its volume and starts thickening.
Now add the raisins, almonds, and chopped cashew nuts, green cardamom powder.
Remove from heat and add the rose water. Cool and serve.
Video
Notes
About Payesh Recipe: Payesh is a Bengali version of kheer. Rice and milk pudding flavored with cardamom, dry fruits, and a sprinkle of rose water. A delicious Indian dessert to relish during the festive season of Durga Puja or Diwali.
Payesh is a traditional food among Bengalis. It is one of the favorite dishes of the Bengali community and is usually prepared during various events and festivals. Payesh recipe is a very tasty and aromatic dish that melts in the mouth. Kheer usually refers to the sweetness prepared by boiling milk and rice. Each region has its own variety of kheer and today I have the Bengali version here. Govindbhoga rice is generally used in making payesh recipes which makes it tastier to eat but it can also be made with basmati rice. The more creamy the milk used in making the payesh, the better. You can use any quantity of sugar you like to make the payesh recipe and make it as sweet as you like and then serve it garnished with different dry fruits.
- Here you may use Ghee or may not but Ghee makes the payesh tastier and richer and also helps prevent milk from burning
- If you used condensed milk which is sweet itself then you can reduce sugar use but if you do not use condensed milk then increase the sugar quantity based on your requirement.
- Water is the trick in this recipe. The more you boil the milk, the more the taste. Water is added to increase the cooking time and it increases the flavor as well.
