Traditional Bengali Payesh
Indulge in the rich, creamy delight of **Traditional Bengali Payesh**, a quintessential dessert that embodies the heart of Bengal's culinary heritage. Made with aromatic Gobindobhog rice, full-fat milk, and infused with the flavors of bay leaf and green cardamom, this classic rice pudding offers an elegant balance of sweetness and fragrance. Key ingredients like golden-fried cashew nuts and plump raisins provide delightful textures in every spoonful, while slow simmering enhances its luxurious, velvety consistency. Perfect for festive occasions and heartwarming family meals, Bengali Payesh can be served warm or chilled, making it a versatile treat for all seasons. Whether you're seeking an authentic taste of Bengal or a sophisticated twist on traditional rice pudding, this dessert is sure to enchant your taste buds.
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Recipe Information
Ingredients
- 1 litre Full-fat milk
- 50 grams Gobindobhog rice (or any aromatic short-grain rice)
- 100 grams Sugar
- 4 Green cardamom pods
- 10 pieces Cashew nuts
- 15 grams Raisins
- 1 Bay leaf
- 1 tablespoon Ghee (clarified butter)
Instructions
Wash the Gobindobhog rice thoroughly under cold water until the water runs clear. Then, soak it in water for about 20 minutes and drain before cooking.
In a thick-bottomed pan, heat the ghee over medium heat. Add the cashew nuts and fry them until they turn golden brown. Remove and set them aside. In the same ghee, add raisins, and fry until they puff up. Remove and set aside.
Pour the full-fat milk into the pan and bring it to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom.
Once the milk begins to boil, add the bay leaf and lightly crushed cardamom pods to the milk for flavor.
Add the soaked and drained rice to the boiling milk. Stir well to combine.
Reduce the heat to low and let the milk simmer. Allow the rice to cook in the milk until it is soft and the mixture starts to thicken. Stir frequently to avoid the rice settling at the bottom and burning.
Once the rice is fully cooked and the milk has thickened to a creamy consistency, add the sugar. Stir continuously for about 5-7 minutes until the sugar completely dissolves and mixes evenly with the rice and milk.
Add the fried cashew nuts and raisins to the payesh. Mix gently to distribute them evenly.
Remove the payesh from heat and allow it to cool slightly. It will thicken more as it cools.
Serve the payesh warm or chilled, garnished with additional fried nuts and raisins if desired.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 40.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 345 mg | 27% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 479 mg | 10% | |
*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.
