Soy-Free Traditional Bengali Payesh
Experience the irresistible charm of **Soy-Free Traditional Bengali Payesh**, a creamy rice pudding synonymous with festive celebrations in Bengal. Crafted with aromatic Gobindobhog rice (or any short-grain fragrant rice), rich full-fat milk, and delicately infused with green cardamom and bay leaf, this recipe delivers an authentic taste of traditional sweets without the use of soy. Perfectly sweetened and simmered to a luscious, velvety texture, this dessert is elevated further with optional cashews and raisins for added decadence. Ideal for serving warm or chilled, this Bengali-style payesh is a timeless indulgence, ideal for special occasions or family gatherings. Whether you’re exploring Indian cuisine or seeking a gluten-free dessert bursting with flavor, this soul-soothing treat is guaranteed to impress!
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Recipe Information
Ingredients
- 1 liters Whole milk (full-fat)
- 50 grams Gobindobhog rice or any short-grain aromatic rice
- 80 grams Sugar
- 3 units Green cardamom pods
- 1 unit Bay leaf
- 10 units Cashews (optional)
- 10 units Raisins (optional)
- 1 teaspoon Ghee
Instructions
Wash the rice thoroughly under running water until the water runs clear. Drain and let it air-dry for about 10 minutes.
Heat the ghee in a heavy-bottomed pot or pan. Add the rice and lightly sauté for 2-3 minutes over low heat. This enhances its flavor.
Pour the whole milk into the pot and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from scorching at the bottom.
Add the bay leaf and green cardamom pods to the milk for aroma.
Once the milk reaches a boil, lower the heat and simmer. Stir often, letting the milk reduce and thicken slightly as the rice cooks. This process can take 30-40 minutes.
When the rice becomes tender and the milk thickens to a creamy consistency, add the sugar. Stir well until the sugar dissolves completely. Continue simmering for another 5-7 minutes.
If you're using cashews and raisins, add them at this stage. Cook for 2-3 more minutes.
Turn off the heat and let the payesh cool slightly. The dessert will thicken further as it cools.
Remove the bay leaf and cardamom pods before serving. Serve warm or chilled, garnished with additional nuts or raisins if desired.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 156.5 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 12.7 mcg | 64% | |
| Calcium | 1181 mg | 91% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1862 mg | 40% | |
*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.
