Bengali gurer payesh Recipe

Cooking Directions

• STEP 1.Wash and soak the rice for 30 minutes.
• STEP 2.In a heavy-bottomed pan, bring milk to a boil.
• STEP 3.Add the soaked rice and simmer on low heat, stirring occasionally.
• STEP 4.Once the rice is cooked and the mixture thickens, add grated jaggery and mix well.
• STEP 5.Continue cooking until the jaggery melts and the payesh reaches a creamy consistency.
• STEP 6.Add cardamom powder and mix well.
• STEP 7.Remove from heat and let it cool.
• STEP 8.Garnish with chopped nuts and serve warm or chilled.

Cooking Tips

• Use a heavy-bottomed pan to prevent the milk from scorching.
• Stir the payesh frequently to avoid sticking to the bottom of the pan.
• Adjust the sweetness by adding more or less jaggery according to your preference.

Storage and Serving

• Bengali Gurer Payesh can be stored in the refrigerator for up to 2 days.
• Serve it as a dessert after a traditional Bengali meal or as a sweet treat on its own.