Bengali Kheer Recipe
Bengalis are known for their affiliations towards sweets. When it comes to sweets, the variety is endless. One such celebratory sweet is Payesh or Kheer. This dish gets its name from the Sanksrit word kshirika Payesh has always found its place in Bengali culinary graph. Also known as kheer this dish that is a mix of rice, milk and dry fruits also finds its mention in the ancient Indian culinary references. Going by stories it’s said that Payesh was first made Jagannath Puri temple, Odisha some around 2000 years back. Food historians also believe in the fact that this dish originated in Persia. Not many may know that Bengal itself sees some 26 types of payesh. From Komolalebu-r payesh, to Chhana-r payesh to Bonde-r payesh, Kanthal bichi-r payesh, Piyanj-er payesh, Gol alu-r payesh and more, Chaaler payesh still happens to be old school favourite.
ingredients serve
Ingredients for Bengali Kheer Recipe
- 1.50 kilogram Milk
- 65 gram Sugar
- 1 teaspoon maida
Directions: Bengali Kheer Recipe
Cooking directions
- STEP 1.Take a deep-bottomed pan and boil the milk. Once the milk starts boiling, keep stirring and scraping.
- STEP 2.Then add some sugar and keep mixing it well. Once the milk is a bit reduced then add the rice- preferably Gobindobhog.
- STEP 3.Lower the flame and keep stirring it well. Now add some cashews and keep mixing.
- STEP 4.Cook it till the time the rice is done and the milk is reduced. In the meantime, keep scraping the sides.
- STEP 5.Make a paste of flour and milk and mix it with the kheer.
- STEP 6.Stir for 5 more minutes and serve hot.
value
Current Totals
- Fat114g
- Protein58g
- Carbs174g
- Fiber1g
MacroNutrients
- Carbs174g
- Protein58g
- Fiber1g
Fats
- Fat114g
Vitamins & Minerals
- Calcium1828mg
- Iron4mg
- Vitamin A126mcg
- Vitamin B1< 1mg
- Vitamin B22mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9154mcg
- Vitamin B12< 1mcg
- Vitamin C36mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium161mg
- Manganese< 1mg
- Phosphorus1357mg
- Selenium28mcg
- Zinc5mg