Nut-Free Traditional Bengali Payesh
Experience the irresistible charm of Nut-Free Traditional Bengali Payesh, a creamy rice pudding steeped in authenticity and flavor. Crafted with aromatic Gobindobhog rice, full-fat milk, and a dash of ghee, this dish is simmered to perfection, carrying the delicate essence of green cardamom and bay leaf. Ideal for those with nut allergies, this version retains the luxurious texture and sweetness of the classic recipe, enhanced optionally with raisins or saffron for an aromatic twist. Perfect as a festive treat or comforting dessert, this slow-cooked creation pairs simplicity with indulgence, embodying the rich culinary heritage of Bengal.
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Recipe Information
Ingredients
- 0.5 cups Gobindobhog rice (or any aromatic short-grain rice)
- 4 cups Full-fat milk
- 0.5 cups Sugar
- 3 Green cardamom pods
- 1 Bay leaf
- 1 teaspoons Ghee (clarified butter)
- 2 tablespoons Raisins (optional)
- 1 pinch Saffron strands (optional)
Instructions
Wash the Gobindobhog rice thoroughly under running water until the water runs clear. Drain and set aside.
In a heavy-bottomed pot, heat 1 teaspoon of ghee on medium heat. Once the ghee is hot, add the drained rice and lightly toast it for 2-3 minutes until aromatic. Be careful not to brown the rice.
Add the full-fat milk to the pot along with the bay leaf and crushed green cardamom pods. Stir well.
Bring the milk to a gentle boil over medium heat, stirring frequently to prevent the milk from sticking to the bottom of the pot.
Once the milk comes to a boil, reduce the heat to low and let the payesh simmer. Stir frequently, scraping the sides of the pot and incorporating the thickened milk back into the mixture.
Simmer for about 40-50 minutes, or until the rice is fully cooked and the milk has reduced to a creamy consistency.
Add the sugar and stir until completely dissolved. If using saffron, soak the strands in 1 tablespoon of warm milk for 5 minutes and add it to the payesh at this stage.
Optional: Add raisins to the pot and cook for an additional 2-3 minutes.
Turn off the heat and discard the bay leaf. Let the payesh cool slightly before serving. It will thicken further as it cools.
Serve warm or chilled as desired.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 381 mg | 17% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 157.8 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1250 mg | 96% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1719 mg | 37% | |
*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.
