Bengali Payesh
A traditional, creamy rice pudding from Bengal made with fragrant Gobindobhog rice and thickened milk.
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Ingredients
- 1 liter Full cream milk
- 50 grams Gobindobhog rice (or Kalijira rice)
- 1/2 cup Sugar
- 1 tablespoon Ghee
- 4 pieces Green cardamom pods
- 1 piece Bay leaf
- 10 pieces Cashew nuts
- 10 pieces Raisins
- 1 pinch Saffron strands(optional)
- 1/2 teaspoon Rose water(optional)
Instructions
- 1
Wash the rice thoroughly and soak it in water for 15 minutes, then drain and coat it with a little ghee.
- 2
In a heavy-bottomed pot, bring the milk to a boil with the bay leaf and slightly crushed cardamom pods.
- 3
Reduce the heat and simmer the milk, stirring frequently, until it reduces by about 25 percent.
- 4
Add the ghee-coated rice to the boiling milk and cook on low heat, stirring constantly to prevent sticking.
- 5
Continue cooking until the rice is soft and translucent, and the milk has achieved a thick, creamy consistency.
- 6
Add the sugar and stir until completely dissolved; the mixture will thin slightly but thicken again as it cooks.
- 7
Stir in the cashew nuts and raisins, then simmer for another 5 minutes.
- 8
Remove from heat, discard the bay leaf, and garnish with saffron or rose water if desired before serving warm or chilled.
Nutrition per Serving
345
Calories
9g
Protein
52g
Carbs
11g
Fat
1g
Fiber
38g
Sugar
110mg
Sodium
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