Low Sodium Traditional Bengali Payesh
Indulge in the creamy, aromatic delight of Low Sodium Traditional Bengali Payesh, a lighter twist on a beloved Indian dessert. This classic rice pudding is made with fragrant Gobindobhog rice (or any short-grain aromatic rice) simmered in whole milk until it achieves a luscious, velvety texture. Sweetened gently with jaggery—a healthier alternative to refined sugar—and infused with the warm, floral notes of green cardamom and bay leaf, this dish is as comforting as it is flavorful. Toasted unsalted cashews and juicy raisins add a delightful crunch and burst of sweetness, making it the perfect low-sodium treat to savor. Whether served warm or chilled, this dessert is ideal for festive occasions or a simple yet indulgent ending to your meal. Try this wholesome Indian dessert that caters to health-conscious foodies without compromising on traditional taste.
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Recipe Information
Ingredients
- 0.25 cup Gobindobhog rice (or substitute with a short-grain fragrant rice)
- 4 cups Milk (preferably whole milk)
- 0.25 cup Jaggery (or substitute with sugar or light brown sugar if jaggery unavailable, ensure it's unsalted)
- 2 tablespoons Unsalted cashews
- 2 tablespoons Unsalted raisins
- 3 units Green cardamom pods
- 1 unit Bay leaf
Instructions
Wash the Gobindobhog rice thoroughly under running water until the water runs clear. This removes excess starch and prevents clumping.
Heat the milk in a heavy-bottomed pan over medium heat until it comes to a gentle boil. Stir occasionally to prevent the milk from sticking or burning.
Once the milk boils, reduce the heat to low and add the washed rice to the pan along with the green cardamom pods and bay leaf.
Cook the rice in the milk on low heat, stirring frequently to prevent the mixture from sticking to the bottom of the pan. This step will take about 30-35 minutes, or until the rice is fully cooked and the milk begins to thicken.
Once the rice is cooked and the milk has reduced to a creamy consistency, remove the bay leaf and cardamom pods. Discard them.
Add jaggery to the pan and stir well until it dissolves completely. It's important to add jaggery after the heat is reduced to prevent curdling. Cook for another 5-7 minutes until the flavors meld together.
In a small pan, lightly toast the cashews and raisins on low heat until the cashews turn golden and the raisins puff up. Add them to the Payesh.
Stir everything together and turn off the heat. Let the Payesh cool slightly before serving.
Serve warm or chilled, garnished with additional toasted nuts or a sprinkle of crushed cardamom, if desired.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 108.2 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 1170 mg | 90% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1625 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
