Bengali Payesh Recipe: Traditional Rice Pudding With Milk, Sugar And Cardamom Recipe

Name: Bengali Payesh Recipe: Traditional Rice Pudding With Milk, Sugar And Cardamom
Total time: 75 min
Yield: 4
Cuisine: Bengali

Recipe By Slurrp Editorial

Payesh is a highly adored Bengali dessert that turns simple ingredients into a bowl of creamy, comforting sweetness. Traditionally prepared using fragrant gobindobhog rice, full-fat milk, and sugar, it is a very nostalgic and familiar presence at birthdays, festivals, pujas, and various auspicious family occasions. Slow-cooked until the rice softens and the milk thickens to a kheer consistency, this delicately flavoured pudding needs little more than cardamom, cashews, and raisins to feel special. Serve it warm, for a cosy bowl, or chilled for an indulgent taste of classic Bengali home cooking.

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1hr 15minstotal

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Easy Misthi Payesh Recipe Anyone Can Make

3 mins

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Ingredients For Bengali Payesh Recipe: Traditional Rice Pudding With Milk, Sugar And Cardamom Recipe

1 litre Full-fat milk
as required ¼ cup gobindobhog rice
9 tbsp –sugar
as required or to taste
2 tbsp cashew nuts
as required Halved
1 tbsp Raisins
7 nos – green cardamom pods
as required lightly crushed
1 tbsp Ghee
1 nos small bay leaf (optional)
as required A few strands of saffron (optional)

Directions : Bengali Payesh Recipe: Traditional Rice Pudding With Milk, Sugar And Cardamom Recipe

STEP 1.First, wash your gobindobhog rice gently under running water until the water runs mostly clear. Then drain thoroughly and leave it aside for a few minutes. After that, toss the drained rice with ½ teaspoon of ghee to coat the grains lightly.
STEP 2.Then pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom. This is the time to tip in the bay leaf, if using.
STEP 3.Now reduce the heat to low and add the washed rice directly to the simmering milk. Cook uncovered for 30 to 40 minutes, patiently stirring frequently and scraping the bottom and sides of the pan. Let the rice soften completely as the milk gradually thickens. If the mixture becomes too thick before the rice is tender, you can add a little hot milk and continue cooking.
STEP 4.Once the rice has become tender and the milk has been reduced to a creamy consistency, remove the bay leaf. Your payesh should be slightly loose at this stage, as it will thicken further while cooling.
STEP 5.Stir in your crushed cardamom and saffron, if using, and continue simmering for a minute so that the flavours infuse into the milk.
STEP 6.You can add the sugar only after the rice is completely cooked. Stir until the sugar dissolves, then simmer gently for another 2 to 3 minutes. Be alert, and avoid prolonged cooking after adding the sugar, as the payesh will continue to thicken as it rests.
STEP 7.In the meantime, heat your remaining ghee in a small pan. Pour in the cashews and fry until lightly golden. Then add the raisins and cook briefly until they swell. After that, you can stir your ghee-laden nuts and raisins into the payesh.
STEP 8.Finally, turn off the heat and let your payesh rest for 10 to 15 minutes. Serve warm, at room temperature or chilled, according to preference. If refrigerating, allow it to cool promptly and store in a covered container.

Nutrition
value

1457

calories per serving

85 g Fat20 g Protein160 g Carbs< 1 g FiberOther

Current Totals

85 g Fat
20 g Protein
160 g Carbs
< 1 g Fiber

MacroNutrients

Carbs
160 g
Protein
20 g
Fiber
1 g

Fats

Fat
85 g

Vitamins & Minerals

Calcium
118 mg
Iron
4 mg
Vitamin A
8 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
300 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
301 mg
Manganese
3 mg
Phosphorus
317 mg
Selenium
4 mcg
Zinc
0 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts