Bengali Payesh
Veg
Bengali rice pudding — gobindobhog or basmati rice slow-simmered in whole milk until thick, sweetened with sugar or nolen gur (date palm jaggery), perfumed with cardamom and bay leaf.
Cuisines
Bengali
Best for
Dinner
Snacks
Recipe
Prep: 10 min
Cook: 50 min
Total: 60 min
2-3 servings
Ingredients
| 1/4 cup | Gobindobhog rice or Basmati rice |
| 1 liter | full cream milk |
| 1/2 cup | sugar |
| 3-4 | green cardamom pods |
| 2 tablespoons | cashew nuts |
| 2 tablespoons | raisins |
| 1 tablespoon | ghee |
| 1/4 teaspoon | saffron strands |
| 1 tablespoon | chopped pistachios |
Instructions
- 1 Wash the rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
- 2 In a heavy-bottomed pan, bring the milk to a boil, then reduce the heat to low and let it simmer.
- 3 Add the soaked and drained rice to the simmering milk. Stir occasionally to prevent sticking.
- 4 Cook the rice in the milk on low heat until the rice is soft and the milk has thickened, about 30 minutes.
- 5 Add sugar and crushed cardamom pods to the mixture. Stir well until the sugar dissolves completely.
- 6 In a small pan, heat ghee and lightly fry the cashew nuts and raisins until golden. Add them to the payesh.
- 7 Add saffron strands and stir gently to mix.
- 8 Simmer for another 5 minutes, then remove from heat.
- 9 Garnish with chopped pistachios before serving.
Tips
For a richer flavor, use full cream milk and allow the payesh to cool slightly before serving.