Sugar-Free Traditional Bengali Payesh
Indulge in the rich and creamy flavors of Sugar-Free Traditional Bengali Payesh, a wholesome twist on the classic dessert. This delicious Indian rice pudding swaps refined sugar with the natural sweetness of pitted dates, creating a healthier yet equally indulgent treat. Made with fragrant Gobindobhog rice, full-fat milk, and aromatic spices like green cardamom and bay leaf, this dessert achieves its signature velvety consistency through slow cooking. Optional garnishes like cashews, almonds, and raisins add a delightful crunch and make it perfect for celebratory occasions or guilt-free snacking. Whether served warm or chilled, this low-sugar payesh captures the essence of Bengali tradition without compromising on taste, making it a must-try recipe for health-conscious dessert lovers.
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Recipe Information
Ingredients
- 50 grams Gobindobhog rice (or any fragrant short-grain rice)
- 1 liter Full-fat milk
- 150 grams Pitted dates (soft and finely chopped)
- 4 pieces Green cardamom pods
- 1 piece Bay leaf
- 10 pieces Cashews (optional, chopped)
- 10 pieces Almonds (optional, chopped)
- 2 tablespoons Raisins (optional)
Instructions
Wash the Gobindobhog rice in water thoroughly and set it aside to drain for 10 minutes.
In a large, heavy-bottomed pan, bring the milk to a boil over medium heat.
Once the milk starts boiling, reduce the heat to low and simmer, stirring occasionally to prevent it from sticking to the bottom.
Add the drained rice to the simmering milk along with the bay leaf and green cardamom pods.
Continue cooking on low heat while stirring occasionally, ensuring the rice doesn’t stick to the bottom.
When the rice is about 75% cooked, add the finely chopped dates to the mixture. Stir well to ensure they evenly dissolve into the milk and naturally sweeten the payesh.
Let the mixture continue to simmer until the rice is fully cooked, the milk has reduced, and the payesh has reached a creamy consistency. Stir more frequently as the mixture thickens.
Remove the bay leaf and green cardamom pods. Add the chopped cashews, almonds, and raisins if using, and mix well.
Turn off the heat and let the payesh cool down to room temperature. It will thicken further as it cools.
Serve the sugar-free Bengali payesh warm or chilled as a traditional dessert for any occasion.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 195.8 g | 71% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 161.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1425 mg | 110% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2915 mg | 62% | |
*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.
