Bengali Payesh
Bengali Payesh, also known as Chaler Payesh, is a classic Bengali milk based sweet dish made by cooking fragrant gobindobhog rice in milk and sugar.
Yield: 6
Materials
- ⅓ cup Gobindobhog Rice
- ⅔ cup Sugar use as per your sweet tooth
- 1 lit Milk
- 1 tablespoon Ghee
- 8-10 nos Cashew Nuts
- 8-10 nos Raisins
- 1 no Bay Leaf
Instructions
- Wash and soak the rice for 10-12 mins and later drain the water.
- Meanwhile, heat a pan and add ghee. Roast cashew nuts and raisins and keep them aside.
- Now, in the remaining ghee, add bay leaf and the soaked rice and coat thoroughly with ghee.
- Slowly add milk to the rice and keep stirring under low to medium heat.
- The amount of milk will also significantly reduce as the rice cooks. Continue scraping off the milk fat that has accumulated on the sides.
- Continue cooking over low heat until the rice is properly done.
- Take a grain of rice out of the pan and place it between your thumb and forefinger. If the rice is done, you can mash it almost to a paste.
- Stir in the sugar and let it thoroughly dissolve. Cook for a few minutes after adding the sugar because it adds moisture. When the rice is visible, and the kheer has achieved the proper consistency.
- Add fried cashew nuts and raisins and allow to stand for 5 to 10 minutes by covering with a lid.
- Bengali Chaler Payesh is ready. You can serve it immediately or keep it in the fridge and serve it chilled.